Ingredients

Instructions

  1. MAKE THE FILLING: In a small bowl, cream together the peanut butter and powdered sugar until smooth; roll the mixture into 30 3/4" balls.
  2. Cover and refrigerate for 30 minutes.
  3. Meanwhile, MAKE THE COOKIE DOUGH: In a large mixing bowl, cream together the butter and peanut butter until smooth.
  4. Add both sugars; blend well.
  5. Blend in the egg white and vanilla.
  6. Combine the flour, cocoa powder, and baking soda; gradually add to the creamed mixture, stirring just until combined.
  7. Shape the dough into 30 1-1/2" balls.
  8. Using floured hands, flatten each cookie and shape each one around a peanut butter ball, sealing the edges.
  9. Place cookies 2" apart on ungreased cookie sheets; flatten with the bottom of a glass that has been dipped in sugar.
  10. Bake at 375°F.
  11. for 7-9 minutes, or until the cookies are just set and the tops are cracked.
  12. Cool for 1 minute on the cookie sheets before transfering the cookies to wire racks; cool completely.
  13. MAKE THE ICING: In a small bowl, cream together the butter and powdered sugar; beat in the vanilla and enough milk to reach desired spreading consistency.
  14. Spoon the icing into a zip-lock bag with the corner snipped off.
  15. Pipe the icing over the cookies in a zig-zag pattern.