Buckeye Chocolate Cookies

Preheat your oven to 375 F with about 20 minutes before baking to allow it to reach proper temperature. Line 2 baking sheets with parchment paper and spray the paper with cooking spray.

In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream the butter, ½ cup granulated sugar, brown sugar and 1/4 cup peanut butter on medium high speed until pale and fluffy. This will take about 3-5 minutes. Add in egg and vanilla and mix until just combined. On low speed, gradually mix in the dry ingredients.

In a small separate bowl, mix the filling ingredients (peanut butter, powdered sugar and salt) with a fork until smooth. You can even get your hands a little dirty here.

Place the remaining 1/3 cup of remaining granulated sugar in a small wide bowl to roll the cookies in.

Grab a heaping tablespoon of the cookie dough, roll it into a ball between your palms then flatten it well between your hands. Get about 1 teaspoon of the peanut butter mixture, roll it and place it in the middle of the flattened cookie dough. Wrap the dough tightly around the peanut butter filling and smooth out any cracks. Roll dough back into a nice ball and cover completely in the sugar. Place on prepared cookie sheet and slightly flatten with the palm of your hand. Make sure cookies are 1-2 inches apart.

Bake for 9 minutes then remove from oven and allow the cookies to cool on the cookie sheet for a couple minutes. Move to a wire cooling rack and allow them to finish cooling. Then enjoy! Cookies should be stored in an airtight container to retain moisture.

Recipe adapted from Brown Eyed Baker.