* 1 1/2 cups Flour
* 1/2 cup cocoa powder, natural or Dutch-process cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup granulated sugar
* 1/2 cup brown sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 1/4 cup smooth peanut butter
* 1 teaspoon vanilla extract
* 1 large egg
Peanut butter filling
* 3/4 cup peanut butter, crunchy or smooth- whichever
* 3/4 cup confectioners' sugar
First, Preheat the oven to 375°F. (You'll need 2 Prepared cookie sheets- either greased lightly or lined with parchment paper.
Make the Dough: In a small bowl combine flour, cocoa, baking soda and salt, mixing well. Set aside. In a medium size bowl, combine sugar, brown sugar, butter, and peanut butter. Beat until fluffy. Add Vanilla extract and the egg, beating until smooth.
Add half of the flour mixture, mixing well until it's fully incorporated, add the remaining flour mixture.
Set the Dough Aside:
Prepare the Filling: Combine peanut butter and confectioners sugar, beating until smooth and fully incorporated.
Lightly flour hands form the filling into 24 - 1" balls.
Using a Cookie Dough Scoop (or a tablespoon!) Form the Chocolate dough into 24 Walnut sized balls. Flatten the Chocolate dough ball against the palm of your hand and add a peanut butter filling ball to the center of the dough. Bring up the sides to seal the dough completely around the filling ball.
Gently roll the ball in the palms of your hands to smooth it and then roll in a small dish of granulated sugar.
Repeat until all 24 cookies are prepared. Place the cookies on a prepared cookie sheet approximately 2" apart. Gently flatten the cookies slightly (I used the bottom of a drinking glass dipped in granulated sugar!)