Sarris Peanut Butter Drops

Recipe Adapted from NYTimes.com

Ingredients:

For the brownie filling

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces (1 stick) butter, at room temperature
• 1/2 cup smooth peanut butter
• 1/2 cup granulated sugar, more for rolling
• 1/2 cup light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• Nonstick spray or vegetable oil for cookie sheet, optional
• 5 dozen Foiled Balls or favorite Sarris Foiled item.

Instructions

1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
2. Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a chocolate piece into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.