Peanut butter munchies

What do you do when bored?

One of my saviors is the Internet: I read about music, movies and, of course, food. I’ve found several great recipes online in the most boring times. A great source is ____ and its many galleries full of delicious food.

UPDATE: I got an email from bhg proposing a link exchange. Since they did fulfill their part of the deal, I've removed all the links.

I got the recipe for these peanut butter filled cookies and no longer felt bored. :D

Peanut butter munchies

Cookie dough:
1 ½ cups (210g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
½ teaspoon baking soda
pinch of salt
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (88g) packed brown sugar
¼ cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla

Filling:
¾ cup (105g) sifted powdered sugar
½ cup peanut butter*

For sprinkling:
1 tablespoon granulated sugar

Preheat oven to 180ºC/350ºF; line two large baking sheets with baking paper.

In a medium mixing bowl stir together flour, cocoa powder, baking soda and salt; set aside.
In a large mixing bowl beat together butter, the granulated sugar, brown sugar, and the peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 3cm (1 ¼ in) in diameter. Set aside.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the peanut butter until smooth. Shape mixture into thirty two 2cm (about 3/4-in) balls.

On the palm of your hand, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
Place balls 5cm (2in) apart on prepared baking sheets. Lightly flatten with the bottom of each cookie with the palm of your hand dipped in the granulated sugar.
Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked – mine needed 11 minutes.
Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.

To store: place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

* I had to add 1 tablespoon milk for the dough to become smooth (it was too grainy)

Makes 32 – I got 37