Chelsweets' Chocolate Peanut Butter Stuffed Cookies

In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, and fine salt; set aside.

In a large mixing bowl, cream the butter, brown sugar, and granulated sugar with a mixer for 1 minute until pale and fluffy.

Dissolve the instant espresso powder in 1 teaspoon water and add to the butter mixture along with the egg. Mix on medium speed until smooth.

Add the dry flour-cocoa mixture on low speed just until combined without overmixing.

Scoop 12 equal portions of chocolate dough (~2 ½ tablespoons each) onto a parchment-lined tray and chill in the refrigerator for 1 to 2 hours.

Make the filling: Beat together the peanut butter, softened cream cheese, granulated sugar, vanilla extract, and salt until completely smooth.

Scoop 12 equal 1-tablespoon dollops of peanut butter filling onto a parchment-lined plate, shape into balls, lightly flatten tops, and freeze for 30 minutes until firm.

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Lightly moisten your palms with water.

Flatten each chilled chocolate dough ball, place a frozen peanut butter filling puck in the center, and wrap dough completely around to seal seams tightly.

Roll each stuffed cookie ball generously in the remaining ⅓ cup granulated sugar to coat completely.

Arrange cookies 3 inches apart on prepared sheets and bake for 14 to 16 minutes until edges are set.

Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely (they taste phenomenal cold straight from the fridge!).