Chocolate and peanut butter meld together to form a super soft cookie with a brownie-like center. Topped with a crackled powdered sugar finish and infused with collagen.
Whisk Metagenics Ketogenic Collagen, flour, salt, baking soda, and cocoa powder together in a large bowl. Set aside.
Using a stand mixer with a paddle attachment, cream brown sugar, granulated sugar, and butter together on medium-high for about two minutes. Beat in egg and vanilla until just combined.
On low, slowly mix in dry ingredients until combined. Scrape down sides as needed. Add chocolate and peanut butter chips and mix until dispersed. Cover and chill for 2 hours to 3 days.
Allow cookie dough to sit at room temperature for 15-20 minutes while you preheat the oven to 350°F. Line baking sheets with silicone mats and set aside.
Roll dough into roughly twenty 1.5 inch balls. Lightly roll each dough ball in granulated sugar and then heavily in the confectioners' sugar. Place on baking sheet several inches apart.
Bake for 11-12 minutes. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
If using collagen powder, the confectioners' sugar may get a slightly green hue after baking. Green means healthy, right? Don't worry - they still taste amazing!