Step 1

Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.

Step 2

In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. About 1-2 minutes. Add in the egg and beat to combine.

Step 3

In a separate smaller bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and beat on low speed until combined.

Step 4

Take about 1 tablespoon of dough and roll into a ball. Place 12 dough balls onto the cookie sheet.

Step 5

Bake 8 minutes. * Cookies do not flatten at all while cooking

Step 6

Immediately after baking, take a small flat-bottomed cup (or bottom of a measuring cup) and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.

Step 7

Let cookies cool completely on the cookie sheet. This takes about an hour.

Step 8

Melt chocolate chips and canola oil in microwave-safe bowl (I use a 2-cup glass measuring cup) for 2 minutes. Stirring every 30 seconds.* You may not need the full 2 minutes. My chocolate is melted and smooth at 1:30.

Step 9

Immediately use a spoon and place a small amount of chocolate onto the center of each cookie and spread it gently.

Step 10

Let chocolate set and cool completely (about 2 hours at room temperature OR place the cookie sheet in the fridge for 15 minutes) before dusting with powdered sugar. When you're ready to dust with powdered sugar use a powder sugared sifter (found on Amazon), a fine mesh strainer, or your clean hands.

Step 11

Store cookies at room temperature as the chocolate won't melt once it's hardened. If you prefer, these can be stored in the fridge but I prefer them at room temperature.