1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
1/4 cup smooth peanut butter
1/2 cup sugar (plus extra for dredging)
1/2 cup brown sugar
1 tsp vanilla
Peanut Butter Filling:
3/4 smooth peanut butter
2/3 cup powdered sugar
1 spoonful or two of milk, if needed
Preheat the oven to 375 degrees. Grease or line two cookie sheets.
Prepare the chocolate cookie dough: In a large bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In a mixing bowl, cream the butter with the sugars and peanut butter until light and fluffy. Add the vanilla and egg, stirring to combine. Add the dry ingredients, and mix until combined. Add additional flour if needed to get a firm consistency (see note above). Set aside.
Prepare the peanut butter filling: In a mixing bowl, beat the peanut butter and powdered sugar together. Add additional powdered sugar or milk, if needed, to yield a mixture that is smooth, yet moldable.
Assemble the cookies: Place some sugar in a shallow dish. Using a cookie scoop or two spoons or your hands, roll the peanut butter filling into 1" balls (you should get about 2 dozen). Scoop out a heaping Tbsp of chocolate dough, and press it flat between your palms. Place a ball of peanut butter filling in the center, and bring up the chocolate dough around it, sealing it with your fingers and rolling it in your palms to smooth it. Set aside. Repeat to shape remaining cookies.
When cookies have all been shaped, roll them in sugar to coat, and place them 2" apart on the prepared cookie sheets. Press them with the underside of a glass, to flatten them to a thickness of 1/2". Bake the cookies for 7-9 minutes, until they're just barely set and are smelling delicious. Remove them to a rack to cool