Peanut Butter-filled Chocolate-peanut Butter Cookies

Total Time: 52 mins Preparation Time: 45 mins Cook Time: 7 mins

Ingredients

• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1/2 cup butter, softened
• 1/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 -2 tablespoon milk

Recipe

• 1 make the filling: in a small bowl, cream together the peanut butter and powdered sugar until smooth; roll the mixture into 30 3/4" balls.
• 2 cover and refrigerate for 30 minutes.
• 3 meanwhile, make the cookie dough: in a large mixing bowl, cream together the butter and peanut butter until smooth.
• 4 add both sugars; blend well.
• 5 blend in the egg and vanilla.
• 6 combine the flour, cocoa powder, and baking soda; gradually add to the creamed mixture, stirring just until combined.
• 7 shape the dough into 30 1-1/2" balls.
• 8 using floured hands, flatten each cookie and shape each one around a peanut butter ball, sealing the edges.
• 9 place cookies 2" apart on ungreased cookie sheets; flatten with the bottom of a glass that has been dipped in sugar.
• 10 bake at 375°f.
• 11 for 7-9 minutes, or until the cookies are just set and the tops are cracked.
• 12 cool for 1 minute on the cookie sheets before transfering the cookies to wire racks; cool completely.
• 13 make the icing: in a small bowl, cream together the butter and powdered sugar; beat in the vanilla and enough milk to reach desired spreading consistency.
• 14 spoon the icing into a zip-lock bag with the corner snipped off.
• 15 pipe the icing over the cookies in a zig-zag pattern.