1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter

In small bowl blend flour, cocoa and baking soda. Mix until well blended.

In large bowl beat sugars, butter or margarine and the 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg; beat. Stir in flour mixture until blended. Set aside.

Filling: Combine confectioners' sugar and the 3/4 cup peanut butter. Blend well.

Roll filling into 30 (1-inch) balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.

Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. When cookies are done, they should be set and slightly cracked.

Yields 15 servings