- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar, plus more for dipping
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter, divided into 1/4 cup and 3/4 cup
- 1 tsp vanilla extract
- 1 egg
- ¾ cup powdered sugar
Preheat oven to 375 degrees F.
Stir together the flour, cocoa, baking soda and salt. Set aside.
In a large mixing bowl fitted with the paddle attachment, beat the sugars, butter and 1/4 cup of the peanut butter until light and smooth. Add in the vanilla and egg, beating to combine. Gradually stir in the flour mixture until just combined. Remove the dough from the bowl and set aside.
For the filling, cream together the powdered sugar and remaining 3/4 cup of peanut butter until smooth.
For the cookies, put some additional granulated sugar in a small bowl. Portion out a generous tablespoon of chocolate cookie dough and flatten into a circle with your hands. Scoop a small amount of peanut butter filling mixture and place in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter filling, pinching ends together to seal. Roll the cookie to smooth into a ball then roll it in the bowl of granulated sugar and place on the cookie sheet.
Use the bottom of a glass to slightly flatten the cookies. Bake for 7 to 9 minutes being careful not to over bake. Move to a wire rack to cool.