Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa powder
and baking soda; set aside.
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar and
1/4 cup peanut butter until combined. Add egg, milk and vanilla; beat well. Beat
in as much of the flour mixture as you can. Stir in remaining flour mixture.
Form the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set
aside.
For filling: Combine confectioners' sugar and 1/2 cup peanut butter until
smooth. Shape mixture into 32 3/4-inch balls.
On a work surface, slightly flatten a chocolate dough ball. Top with peanut
butter ball. For each cookie, shape the chocolate dough over the peanut butter
filling, completely covering the filling. Roll dough into a ball.
Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with
the bottom of a buttered glass dipped in 2 tablespoons granulated sugar.
Bake cookies for 8 minutes, or until just set and surface slightly cracks. Let
stand 1 minute. Transfer to wire racks; cool. Makes 32.
To store: Place cookies in layers separated by waxed paper in an airtight
container. Cover. Store at room temperature for up to 3 days or freeze for up to
3 months.
Adapted by John Palucka from "Better Homes and Gardens Christmas Cookies 2002"
