In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula. Add the peanut butter and mix until smooth, about another minute. Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
With the mixer off, add in all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the chocolate chips.
Portion dough with a cookie scoop or spoon, about 3 tablespoons of dough per cookie. Roll the cookie dough balls into the granulated sugar so they are well coated. Place onto a baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
Bake the cookies for 11 to 14 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. Let the cookies cool on the baking sheet for 10 minutes. Transfer to a cooling rack and cool completely.
Store cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies or cookie dough.