Prep 35 minutes
Bake 8 min per batch
1 ½ C flourPreheat oven to 350 degrees.
½ C unsweetened cocoa powder
½ tsp baking soda,
½ C butter, softened
½ C sugar
½ C packed brown sugar
¾ C peanut butter creamy or chunky. Although creamy seems better if hot and chunky better at room temperature (the regular kind, if using the healthy kind with no added oil, see below for adjustments)
1 Tbsp milk
1 tsp vanilla
¾ C powdered sugar
2 Tbsp granulated sugar
For chocolate dough
In a medium bowl stir together flour, cocoa powder and baking soda. Set aside.
In a large mixing bowl, combine the butter, ½ C sugar, ½ C brown sugar, ¼ C peanut butter; beat until combined. Add egg, milk and vanilla; beat well. Beat in flour mixture. Shape dough into 32 balls, each about 1 ¼ inches in diameter. Set aside
For peanut butter filling
In a bowl, combine powdered sugar and remaining ½ C peanut butter. Beat with a mixer until smooth; knead by hand if necessary. If too crumbly then add a little milk 1 tsp at a time. Shape into 32 balls.
On work surface, flatten a chocolate dough ball; top with peanut butter ball. Shape flattened dough over the peanut butter ball, completely covering peanut butter ball; reshape into a ball. Repeat with remaining balls.
Slightly flatten balls with palm of hand, then roll in the sugar. Place balls 2” apart on cookie sheet. Bake about 8 minutes. Let stand for 1 minute. Transfer to wire racks, cool.