Peanut Butter Munchies!

I found this recipe at Better Homes and Gardens and made them today, they take a little time to make but they are worth every bit of work!

Peanut Butter Munchies
32 cookies

Prep: 40 minutes

Bake: 8 minutes per batch

Ingredients;
1-1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup peanut butter

1 egg

1 tablespoon milk

1 teaspoon vanilla

3/4 cup sifted powdered sugar

1/2 cup peanut butter

2 tablespoons granulated sugar

Directions;

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together
flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated
sugar, brown sugar, and the 1/4 cup peanut butter with an electric
mixer until combined. Add egg, milk, and vanilla; beat well. Beat in
as much of the dry ingredients as you can with mixer. Stir in
remaining dry ingredients by hand with a wooden spoon. Form chocolate
dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered
sugar and the remaining 1/2 cup peanut butter until smooth. Shape
mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top
with a peanut butter ball. Shape the chocolate dough over the peanut
butter filling, completely covering the filling. Roll dough into a
ball. Repeat with the remaining chocolate dough and peanut butter
filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly
flatten with the bottom of a glass dipped in the 2 tablespoons
granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just
set and surface is slightly cracked. Let cookies stand for 1 minute.
Transfer cookies to wire racks; cool.

Makes 32 cookies.

To Store: Place 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.