1/2 c. sugar, more for dipping           1/2 c. brown sugar

1/2 c. butter, unsalted                      1/4 c. peanut butter, smooth

1 tsp. vanilla extract                         1 egg

3/4 c. peanut butter, smooth             3/4 c. confectioners sugar

Preheat oven to 375*.  Lightly grease two baking sheets. 

Dough:  In a medium bowl, whisk together flour, cocoa, baking soda and salt.  In another bowl, beat together sugars, butter and 1/4 c. peanut butter until light and fluffy.  Add vanilla and egg, beating to combine, then stir in dry ingredients, mixing well.

Filling:  In a small bowl, stir together peanut butter and confectioners sugar until smooth.  With floured hands, roll filling into 26 1-inch balls.

To shape cookies, break off about 1 tsp. of dough, make an indentation in center with your finger, and press a peanut butter ball into the indentation.  Bring dough up over the filling, pressing it closed, keeping peanut butter filling hidden.  Roll the cookie in the palm of your hand to smooth it out.  Repeat with remaining dough and filling. 

Dip top of each cookie in sugar and place on prepared baking sheets 2-inches apart.  Grease bottom of a drinking glass and use it to flattten  cookie about 1/2-inch thick. 

Bake cookies 7 - 9 minutes until set.  Remove from oven and cool on rack.  Serve warm or at room temperature.