1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degree F. In a medium mixing
bowl stir together flour, cocoa powder, and baking
soda; set aside.
2. In a large mixing bowl beat together butter, the
1/2 cup granulated sugar, brown sugar, and the 1/4
cup peanut butter with an electric mixer until combined.
Add egg, milk, and vanilla; beat well. Beat in as
much of the dry ingredients as you can with mixer.
Stir in remaining dry ingredients by hand with a wooden
spoon. Form chocolate dough into 32 balls about 1-1/4
inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing
bowl combine powdered sugar and the remaining 1/2
cup peanut butter until smooth. Shape mixture into
32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate
dough ball and top with a peanut butter ball. Shape
the chocolate dough over the peanut butter filling,
completely covering the filling. Roll dough into a
ball. Repeat with the remaining chocolate dough and
peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie
sheet. Lightly flatten with the bottom of a glass
dipped in the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or
until they're just set and surface is slightly cracked.
Let cookies stand for 1 minute. Transfer cookies to
wire racks; cool. Makes 32 cookies.
To Store: Place in layers separated by waxed paper
in an airtight container; cover. Store at room temperature
for up to 3 days or freeze for up to 3 months.