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Preheat oven to 375F at least 15 minutes before baking time.
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2
Food processor method:.
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Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
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4
Process the sugars for several minutes until very fine.
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Cut the butter into a few pieces and add it with the motor running.
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Add the peanut butter and process until smooth and creamy.
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Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
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Add the flour mixture and pulse in just until incorporated.
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9
Electric mixer method or by hand:.
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10
Soften the butter to a cool room temperature.
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11
In a small bowl, sift together the flour, baking soda, and salt.
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Whisk to combine.
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13
In a mixing bowl, beat the sugars until well mixed.
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Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
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Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
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Gradually beat in the flour mixture just until incorporated.
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Both methods:.
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Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
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Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
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Place the balls 1 1/2-inches apart on ungreased cookie sheets.
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As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
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22
Bake for 10 to 12 minutes or until lightly browned and set.
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For even baking, rotate the cookie sheet front to back halfway through baking.
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24
Cool the cookies on the sheets for a few minutes or until firm enough to lift.
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25
Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
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26
If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
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27
Fill the centers with milk chocolate toppings.
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28
While the cookies are baking, prepare the chocolate topping, melt the chocolates.
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29
Whisk in the softened butter.
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The mixture will thicken immediately.
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31
Do not over whisk.
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Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
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Allow the chocolate to set until firm before storing the cookies in airtight containers.
