1 1/2 c flour
1/2 c cocoa
1/2 tsp baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c brown sugar, packed
1/4 c creamy peanut butter
1 egg
1 Tbl milk
1 tsp vanilla
3/4 c powdered sugar
1/2 c creamy peanut butter
1/4 c granulated sugar
In medium bowl, stir together flour, cocoa and baking soda, set aside
In large mixing bowl combine butter, the 1/2 c granulated sugar, brown sugar and the 1/4 c peanut butter; beat with electric mixer until combined. Add egg, milk and vanilla; beat well. Beat in as much of the flour mixture as you can with mixer. Using wooden spoon, stir in any remaining flour mixture. Shape into 32 balls, each about 1.25″ in diameter. Set aside
For peanut butter filling, in a medium bowl, combine powdered sugar and the 1/2 cup peanut butter; using a large fork mix until smooth, you may need to “knead” by hand to get completely combined. Shape into 32 balls, each between .25″ – .50″ in diameter
Preheat oven to 350. Take one chocolate dough ball, flatten in palm of hand and place one filling ball in middle. Pull chocolate ball up and around filling, roll by hand back into a ball and set aside. Repeat with remaining dough.
Place cookie balls approximately 2″ apart on cookie sheet, using glass with flat bottom, dip in remaining 1/4 c granulated sugar (placed on plate) and lightly flatten cookie.
Bake for 8 minutes, or until just set and surface is slightly cracked. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely.
Adapted from Better Homes and Gardens “Christmas Cooking From the Heart” Volume 5
