Ingredients
- Filling:
- makes 2 dozen
- 1 cups all-purpose flour
- cup unsweetened cocoa
- teaspoon baking soda
- teaspoon salt
- cup sugar (plus extra for dredging)
- cup light brown sugar, packed
- cup (1 stick) unsalted butter, room temperature
- cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup peanut butter, crunchy or smooth
- 1/2 cup confectioners' sugar
Preparation
Step 1
Preheat oven to 375 degrees. Lightly grease two baking sheets (or line with parchment paper).
In a medium-size bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-size bowl, beat together the sugars, butter and peanut butter until light and fluffy. Add the vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
To make filling, in a small bowl, stir together the peanut butter and confectioners' sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 24 1-inch balls.
To shape the cookies, scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together over the center. Roll the cookie in the palms of your hands to smooth it out. Repeat with remaining dough and filling.
Roll each rounded cookie in granulated sugar and place on the prepared cookie sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass and use it to flatten each cookie to about inch thick.
Bake the cookies 7 to 9 minutes, or until they're set. Remove from oven and cool on rack.
Freezeworthy: Yes, but cool completely first.