I have a cute little hubby that LOVES peanut butter. Every day when he leaves for school, he leaves with a homemade lunch from me. That lunch always includes some concoction of a peanut butter sandwich. I swear he could eat them for breakfast, lunch, and dinner. He just loves the stuff. I love these cookies because they are made with the real peanut butter in the center and not a reese's cup like a lot of melty cookies that I find. I got so sick of people wrapping the dough around a PB cup that I had to come up with one that I knew I would eat. So after a few tries I got it, and the rest is history.
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar (plus more for dipping)
1/2 cup firmly packed brown sugar
1/2 cup unsalted butter (softened)
1 cup JIF creamy peanut butter (divided)
1 tsp. vanilla extract
1 large egg
3/4 cups powdered sugar
Preheat the oven to 375 degrees.
Combine the 1st 4 ingredients in a bowl with a whisk, and set aside.
In your mixer, combine sugars, butter, 1/4 cup peanut butter, and vanilla until fluffy. Add the eggs until fluffy and light and then add the dry ingredients. Mix well. Set your dough aside.
Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. Roll into 1-inch balls.
Break off 1 tbs ball of dough. Make an indentation and press peanut butter inside. Cover with another 1 tbs ball of dough and press together.
Dip the cookie in sugar.
Place cookies on a lightly greased cookie sheet. Use the bottom of a drinking glass to make cookies flatter .
Bake cookies at 375 degrees for 9-10 minutes or until set.