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 confectioners' sugar
1/2 cup peanut butter ( I used creamy)
2 tablespoons granulated sugar
Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa powder and baking soda; set aside.
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until combined. Add egg, milk and vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. Form the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.
For filling: Combine confectioners' sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 3/4-inch balls.
On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.
Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a buttered glass dipped in 2 tablespoons granulated sugar.
Bake cookies for 8 minutes, or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks; cool. Makes 32.
To store: Place cookies 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.
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