Chocolate Peanut Butter Stuffed Cookies

Ingredients:
Cookies:
 1/4 cup unsalted butter + 6 tablespoons, divided use
 1/2 cup all-purpose flour + 1 1/2 cups, divided use (65 grams and 200 grams)
 1/4 cup Hershey's special dark cocoa powder
 1 teaspoon baking soda
 1/4 teaspoon baking powder
 1/2 teaspoon salt
3/4 cups granulated sugar
1/2 cup brown sugar
 1 teaspoon vanilla extract
 1 large egg
 2 tablespoons water
 3/4 cup milk chocolate chips (or semisweet)
Filling:
 1/2 cup creamy peanut butter
3/4 cup confectioners' sugar

Directions:

1. Melt 1/4 cup butter in a small saucepan over medium heat; whisk in 1/2 cup flour until combined. Continue to cook and whisk for 1 minute. Transfer buttery dough ball into a large mixing bowl.
2. In a medium mixing bowl, sift together 1 1/2 cups flour, cocoa powder, baking soda, baking powder and salt. Add remaining 6 tablespoons butter, sugar and vanilla to large mixing bowl with dough ball. Mix on medium speed until creamy and well combined - about 1-2 minutes. Mix in egg and water until well combined. Reduce mixer speed to low and beat in dry ingredients and chocolate chips until just combined. Chill dough in refrigerator while you prepare the peanut butter balls.
3. For the peanut butter filling: In a medium bowl, beat together the powdered sugar and peanut butter for 2-3 minutes. The filling will look like little beads. If it doesn’t become a smooth mixture automatically, turn off the mixer and knead by hand until it all comes together. Form the filling into 24 balls.
4. Preheat the oven to 350F°. Slightly flatten one chocolate dough ball and place a peanut butter filling ball in the middle. Shape the chocolate dough completely around the filling and roll into a ball, sealing in the filling. Repeat with remaining dough. Place the cookies 2 inches apart onto an ungreased baking pan. Lightly flatten cookies and sprinkle a little bit of sugar on top. 
5. Bake for 8-10 minutes until set and are slightly cracked on top. Cool on pan for a few minutes then transfer to a wire rack to cool completely.

Adapted from a recipe by Sugar Plum