Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 cup butter softened
- 1/2 cup plus 2 tbsp granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup peanut butter
- 1 egg
- 1 tbsp milk
- 1 tsp vanilla
- 3/4 cup powdered sugar
Preparation
Step 1
In a medium bowl stir together flour, cocoa powder, and baking soda; set aside. In large mixing bowl combine butter, the 1/2 cup granulated sugar, brown sugar, and 1/4 cup of the peanut butter; beat with the mixer until combined. Add egg, milk, ad vanilla; beat well. Beat in as much flower mixture as you can with a mixer. Using wooden spoon, stir in any remaining flour mixture. Shape dough into 32 balls, each about 1-1/4 inch in diameter. Set aside.
For filling, in bowl, combine powdered sugar and remaining 1/2 cup peanut butter. With mixer beat until smooth; knead by hand if necessary. Shape into 32 balls.
Preheat oven to 350 degrees F. On work surface, flatten a chocolate dough ball; top with peanut butter ball. Shape flattened dough over peanut butter ball, completely covering peanut butter ball; reshape into a ball. Repeat with remaining balls. Place balls 2 inches apart on a cookie sheet. Flatten with bottom of glass dipped in the 2 tablespoons of granulated sugar. Bake about 8 min. Let stand 1 min. Transfer to racks; cool.