Ingredients
1 1/4 c. creamy peanut butter
1/3 c. powdered sugar
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. packed brown sugar
1/2 c. granulated sugar, plus more for rolling
1 large egg
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
3/4 c. cocoa powder
3/4 tsp. baking soda
3/4 tsp. kosher salt
Preparation
Step 1Preheat oven to 350° and line two large baking sheets with parchment paper. Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Using a 2-teaspoon cookie scoop, scoop into 22 small balls and freeze until hardened, 30 minutes.Step 2In a large bowl, combine butter, brown sugar, and sugar and beat until light and fluffy, then add egg and vanilla and mix until evenly combined. Add the flour, cocoa powder, baking soda, and salt and mix until evenly combined.Step 3Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle on the baking sheet. Place a frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.Step 4Roll stuffed cookie dough ball in sugar and place back on prepared baking sheets. Repeat until all dough is used, spacing the cookies about 2” apart.Step 5Bake until the cookies are set, about 12 minutes. Serve warm or at room temperature.
