These are a little more work than your normal peanut butter cookie, but well worth the effort. If you would like to add a little more of a chocolate taste to the cookie try using Hershey’s Special Dark Cocoa. The mixture of natural & Dutch cocoas will give you the extra chocolate taste you are looking for.
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
1/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tablespoon whole milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
Preheat oven to 350° F.
In a medium bowl, stir together flour, cocoa powder and baking soda. Set aside.
In a large mixing bowl, beat butter and the 1/4 cup peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugars; beat until combined. Beat in egg, milk and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour into mixture.
Shape into 32 – 1 1/4 inch balls; set aside.
In a medium bowl, combine powdered sugar and the 1/2 cup peanut butter until smooth. Shape into 32 ¾ inch balls.
Slightly flatten a chocolate ball and top with a peanut butter ball. Shape chocolate dough completely around filling; roll into ball.
Lightly flatten with bottom of a glass dipped in sugar.
Place 2 inches apart on a cookie sheet with a silpat.
Bake about 8 minutes or just until set and slightly cracked.
Cool on cookie sheet before transferring to wire rack