Preheat the oven to 350°.
In the bowl of a stand mixer, cream together the butter, 1 cup granulated sugar and brown sugar.
Scrape the sides of the bowl and add in the eggs, vanilla and 1 cup of the peanut butter. Mix until well combined.
Add the flour salt and baking powder to the bowl and mix until combined.
Scoop the dough out using a 1/2 cup measuring cup to divide the dough evenly into 10 cookies.
Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
Measure out the remaining 1/2 cup of peanut butter.
Spoon approx 1/2 tbsp of creamy peanut butter into each pocket and then close the cookie dough around the peanut butter.
Slightly flatten the cookie so the cookie looks like a hockey puck. Repeat with remaining cookie dough.
Add the remaining 1/2 cup of sugar to a bowl, roll and press the sugar onto the outside of each of the cookies.
Bake at 350° for 17-20 minutes.
Allow the cookies to cool on the pan for 15 minutes.
Once they have cooled for 15 minutes, add the rest of the creamy peanut butter (about 1/4 cup) into a zip top bag. Warm the peanut butter in your hand by massaging it a bit.
Snip the corner of the baggie and drizzle the warm peanut butter cookies in a circular looping motion. Repeat with all of the cookies. Serve warm.