Preheat oven to 350°F.
Line a cookie sheet with parchment paper or a silicone baking mat.
Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern. You can use a ziploc baggie to minimize the sugar mess.
Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.
Add the light brown sugar and sugar. Cream until fluffy.
Add the eggs one at a time. Mix just until eggs are combined.
Add the vanilla extract. Mix until combined.
Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
Cover the cookie dough and refrigerator for 1 hour.
Using either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1 1/2 in cookie dough balls.
Roll the cookie dough balls in the 1/2 cup reserved sugar until completely covered. You can use a quart size ziploc. It keeps it from being to messy.
Place the sugared cookie dough balls about 2 inches apart.
Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
Bake the cookies for 8 to 10 minutes.
Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
Allow cookies to cool and store in an airtight container.