An easy and quick recipe to make, you could use chunky peanut butter rather than the smooth the original recipe calls for. This would add that crunch factor we all love!
So let's start with the dry.
Combine the flour, cocoa powder and baking soda in a medium bowl.
In a large mixing bowl, combine the butter, the 1/2 cup granulated sugar, brown sugar and 1/4 cup of peanut butter. Beat on medium speed til all is combined.
Add egg, milk and vanilla ( I put these 3 ingredients into a small measuring cup with a spout) and beat well.
You'll need to stop the mixer and scrape the sides and bottom of the bowl occasionally with a rubber spatula to get it all mixed together.
Beat in flour mix slowly, again scraping the bowl with a spatula. The recipe says to stop the mixer and continue to beat the mixture with a wooden spoon ( in case it gets too thick) but I didn't need to do this. It worked out fine with the paddle attachment I always use.
Make the peanut butter filling by combining powdered sugar and 1/2 cup peanut butter. It says with mixer, beat til smooth. ( I just used a fork, then my fingers to incorporate.).
Sprinkle the ungreased cookie sheet with some granulated sugar to prevent sticking. Place the balls onto the cookie sheet, 2" apart.
Flatten each ball with the bottom of a glass, dipped in sugar to keep it from sticking.
Bake in a 350 oven for 8 minutes.
1 1/2 cups AP flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup butter, softened ( I used unsalted. The recipe doesn't specify)
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup creamy peanut butter ( I think either creamy or crunchy would be great.)
1 tbsp. milk
1 tsp. vanilla
3/4 cup powdered sugar
2 tbsp. granulated sugar
1. In medium bowl, stir together flour, cocoa powder and baking powder
2. In large mixing bowl, combine butter, the 1/2 cup sugar, brown sugar and 1/4 cup peanut butter. Beat on medium til combined.
3. Add egg, milk and vanilla, beat well.
4. Beat in as much flour mixture as you can with mixer. Using a wooden spoon, stir in any remaining flour mixture.
5. Shape dough into 32 balls. Set aside.
6. Make filling by combining powdered sugar and remaining 1/2 cup peanut butter with mixer. ( I used a fork, then my fingers.) Shape into 32 balls.
7. Preheat oven to 350.
8. Flatten chocolate balls and place a peanut butter ball on top of each. Completely cover filling ball with chocolate ball.
9. Flatten each with the bottom of a glass dipped in sugar.
10. Place cookies on ungreased cookie sheet 2" apart.
11. Bake 8 minutes. Let them stay on the sheet 1 minute. Then transfer to wire rack to cool completely.