COOKIE DOUGH:

1 1/2 c. Pillsbury's best all-purpose flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. Mazola butter, softened
1/4 c. Skippy peanut butter
1 tsp. vanilla
1 egg

FILLING:

3/4 c. Skippy peanut butter
3/4 c. confectioners' sugar

In small bowl combine flour, cocoa and baking soda; blend well. In large bowl beat sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls.

For each cookie with floured hands shape about 1 tablespoonful dough around 1 peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375 degree oven 7 to 9 minutes or until set and slightly cracked. Cool on wire racks. Decorate as desired. Makes 30 cookies.