Recipe from BH&G’s Holiday Baking magazine.
||Stir together flour, cocoa, and baking soda. Set aside.
In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 & 1/4 inches in diameter. Set aside.
Peanut Butter Filling
||Beat together powdered sugar and peanut butter until smooth. Knead by hand if necessary. Shape into 32 balls.
Preheat oven to 350°. Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough.
Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar.
Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely.
Note: Can be frozen for up to 3 months.