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To a large bowl, cream the butter and sugar together until smooth
Beat in the egg, vanilla extract and sourdough discard until incorporated.
Add in the flour, cocoa powder, baking soda and salt. Mix until just combined. Fold in the peanut butter chips.
Scoop the dough into 2 Tablespoon dough balls. Cover the dough and refrigerate for a minimum of 30 minutes up to 3 days.
Bake at 350°F for 12-14 minutes or until the sides of the cookie are set and the middle has lost its sheen.
Place the melted peanut butter in a ziplock bag and make a small cut in one corner. Drizzle over the cookies and sprinkle with coarse sea salt.