1 1/2 cups flour
1/2 cup unsweetened cocoa powder (as always, I used about a tablespoon of black cocoa and the rest regular unsweetened cocoa)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup creamy peanut butter
1 teaspoon vanilla
1 large egg plus 1 large egg yolk
Peanut butter filling
3/4 cup creamy peanut butter
3/4 cup powedered sugar
Preheat the oven to 375°F. Line two baking sheets with aluminium foil or parchment paper.
To make the dough: In a medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well. It will make a thick dough. It reminds me of a chewy browny consistency.
To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. Using a teaspoon measure spoon or scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough, make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Using the bottom of a drinking glass, flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they’re set. Remove them from the oven, and cool on a rack (if you can wait that long).