Buckeye Cookies

These have got to be my all-time favorite cookie recipes! They're technically called "Peanut Butter Munchies" but I re-christened them "Buckeye Cookies". My mother-in-law makes fantastic buckeyes every year at Christmastime and these cookies remind me of them. They are a little time-consuming to make (I enlist a baking partner to help roll them out), and I would highly recommend investing in 2 different size cookie scoops if you plan on making these - I use a small (2 tsp) cookie scoop and a medium (1 1/2 Tbs) cookie scoop made by Oxo - they're absolutely wonderful and you'll wonder how you ever baked cookies without them!

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp 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 Tbs milk
1 tsp vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 Tbs granulated sugar (to flatten cookies with)

DIRECTIONS:
Preheat oven to 350º. In a 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 the 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" in diameter (This is where I use the medium 1 1/2 Tbs cookie scoop, and they're not exactly 1 1/4" in diameter). Set aside.

For filling, combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32** balls about 3/4" in diameter (This is where I use the small 2 tsp cookie scoop - as with the chocolate dough balls, these are not exactly 3/4" in diameter).

On a work surface, slightly flatten a chocolate dough ball; top with a 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" apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 Tbs granulated sugar.

Bake cookies in preheated oven for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks and cool.
**NOTE: Using the Small and Medium cookie scoops, I usually only get about 24 cookies from this recipe. Make sure that you have the same number of chocolate dough balls as you do peanut butter dough balls.

CREDIT: Better Homes & Gardens Special Interest Publication - "100 Best Cookies - Our Most Popular Holiday Recipes", p.68, c. 2007