Microwave creamy peanut butter for 30 seconds until warm and slightly melted. Combine melted peanut butter with powdered sugar and cinnamon, stir until smooth, then scoop into dollops on a baking sheet. Freeze for at least 1 hour.

Sift together flour, cocoa powder, baking soda, and salt in a mixing bowl. Whisk thoroughly.

Combine melted butter, brown sugar, granulated sugar, vanilla extract, and egg in a large mixing bowl. Whisk until smooth and creamy.

Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in chocolate chips.

Preheat oven to 350°F (175°C) and let dough rest for about 10 minutes.

Scoop out dough using a 2-tablespoon cookie scoop. Make indentations and place peanut butter dollops inside, covering the filling with dough.

Bake cookies for 13-15 minutes until edges are set. Remove and let cool for 5 minutes before transferring to a wire rack.