I found this recipe in Family Circle magazine. We like to make these cookies at Christmas time.
Makes: 4 dozen cookies Prep: 20 minutes Chill: 15 minutes Bake: at 375 degrees for 11 minutes
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar, plus 1/4 cup for rolling
2 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
48 foil-wrapped dark or milk chocolate candies (such as Hershey's Kisses), unwrapped
1- In medium-sized bowl, beat butter, peanut butter, light brown sugar, 3/4 granulated sugar and vanilla in bowl until smooth and creamy, 3 minutes. Beat in eggs.
2- In small bowl, mix flour, cocoa, and salt. On low speed, beat into butter mixture. Refrigerate 15 minutes.
3- Heat oven to 375 degrees. Roll dough into balls, 1 tablespoon each. Roll each ball in the 1/4 cup sugar. Transfer to un-greased baking sheet, space 1 inch apart.
4- Bake in 375 degree oven until set, 10 minutes. Press an unwrapped chocolate candy in center of each cookie. Return to oven; bake 1 minute to set.
5- Let cool slightly on sheet on rack. Remove cookies to rack; let cool completely. Store cookies in airtight container up to 2 weeks (chocolate centers will firm up overnight).
