Peanut Butter Filled Chocolate Cookies

These soft, but crispy on the outside cookies with a creamy peanut butter filling are just delightful.  If you love chocolate and peanut butter, you'll absolutely LOVE these.

Peanut Butter Filled Chocolate Cookies

Makes 24 cookies

Ingredients:

DOUGH:
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus 1/3 cup for dipping)
1/2 cup brown sugar, packed
1/2 cup (1 stick) unsalted butter
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg 

1 to 4 Tablespoons milk, if needed                                    

FILLING:
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Directions:

Preheat oven to 375 degrees F. Lightly grease (or line with parchment) two baking sheets.

Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside. In another medium bowl, beat together sugars, butter, and peanut butter until very light and fluffy. Add vanilla and egg, beating to combine.

Stir in dry ingredients, blending well.

If dough is too dry add milk 1 tablespoon at a time until smooth and well mixed.  The dough should be very thick, but moist enough to form into a smooth ball.

Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. Scoop out 1 scant Tablespoon full and with floured hands, roll the filling into 24 one-inch balls. Set aside.

Shape cookies: Scoop out about 2 Tablespoons of the dough, roll it into a ball with your hands, then flatten it out into a circle. Place one of the peanut butter balls into the middle of the circle of dough. Bring the dough up and over the filling, pressing it closed.  Roll the cookie in the palms of your hands into a smooth ball. Repeat with remaining dough and filling.

Place 1/3 cup granulated sugar into a small bowl.

Roll each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie slightly. (I just flatten them a little with the palm of my hand.)

Bake cookies for 7 to 11 minutes, until they're set.  Press your finger into the top of the cookie slightly.  Your finger should not leave an indentation if the cookie is done. Remove them from the oven and cool on a rack.

                                                                      Thanks, Jessica, for the great picture.