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Heat oven to 375 degrees F.
Make filling: Line a small tray or plate with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork until evenly mixed. Scoop heaped teaspoons of filling into little balls and spread them out on the prepared tray. Freeze while making the cookie portion.
Make cookie: Beat softened butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined. Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears.
Assemble cookies: Place 1 to 2 tablespoons extra granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Take a scoop of cookie dough that’s just shy of 2 tablespoons and flatten it in your palm. Place a peanut butter filling in the center, wrap the chocolate dough around, and roll it smooth. Roll in granulated sugar to coat, place on the baking sheet, and gently flatten slightly. Repeat with remaining dough.
Bake cookies for 8 to 10 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.