In a medium bowl, use a hand mixer and beat together peanut butter, sugar, egg, and vanilla extract.
In a smaller bowl, mix together the flour and baking soda.
Mix the flour, cocoa powder, and salt into wet ingredients. Once combined, add in 1/4 cup of the mini chocolate chips. Note, batter will be coarse and crumbly (see notes above.) Do not worry!
Grab a 1-ounce serving scoop and portion cookie dough into small cookies (about 30) on baking sheets lightly sprayed with cooking spray or lined with parchment paper.
Bake for 8 to 10 minutes until cookie are soft and moist (almost like a spring when you touch them!).
Remove from oven, cool for 10 minutes. Melt remaining 1/4 cup mini chocolate chips in a microwave safe dish in 15-second intervals. Drizzle over the top and let cool!
A quick note on the dough. It will be coarse (i.e. see photo below.) This is totally normal. If you're having a hard time at all getting the cookies to stick together, just heat 2 tablespoons more of nut or seed butter until melted and mix it into the dough.
These taste the BEST straight from the freezer. Plus, they'll last (as long as you don't eat them all!) for up to 3+ months. You should store them regardless in the refrigerator so the chocolate on top doesn't melt!
Do not use a "nut powder" like peanut powder in here, you need the oil from the nut or seed butter to help hold them together.
Sub almond, cashew, or sunflower seed butter for your preferred spread of choice.
Sub gluten-free all-purpose flour blend for white whole wheat, if needed.