Peanut Butter Filled Chocolate Cookies

Peanut Butter Filled Chocolate Cookies(Adapted from BHG)

For the dough

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 large egg
1 tablespoon milk
1 teaspoon vanilla

For the filling and assembly

3/4 cup sifted confectioners' sugar
1/2 cup peanut butter
pinch salt
2 tablespoons granulated sugar

To prepare the dough

Preheat oven to 350

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In a large mixing bowl, beat together butter, sugars and peanut butter until smooth and creamy. Mix in egg, milk and vanilla, beating until well combined. Add dry ingredients and mix just until combined. Form the dough into 32 balls.

To prepare the filling

In a medium bowl, mix together confectioners' sugar, peanut butter and salt until smooth. Form into 32 balls.

Working on a silpat or piece of parchment, gently flatten each chocolate ball. Top each round with a peanut butter ball, then carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.

Place balls on a parchment or silpat-lined baking sheet. Lightly flatten with the bottom of a glass dipped in the remaining 2 tablespoons granulated sugar.

Place pans into the oven and bake until the surface of the cookies begins to slightly crack, about 8 minutes. Remove and allow cookies to cool for 1 minute on the baking sheet. Transfer cookies to a wire rack and allow to cool completely.

Makes 32 cookies.

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