Buckeye Cookies with Chocolate-Peanut Butter Drizzle

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

⅔ cup cocoa powder (not Dutch process)

1 teaspoon baking soda

½ teaspoon salt

1 cup creamy peanut butter

1 cup powdered sugar

1 cup semi sweet chocolate chips

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Prepare the peanut butter filling by beating together the peanut butter and powdered sugar. Set aside while you prepare the rest of the ingredients.
In a mixing bowl, beat together the butter and sugar until smooth and creamy. Add the eggs, one at a time, beating after each addition. Add the vanilla extract and beat on low speed.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add this mixture to the butter mixture, beat slowly until enough flour is incorporated to avoid a big poof, then beat on medium speed until just combined.
Scoop rounded tablespoons of dough onto the prepared pans, spacing about two inches apart. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. While the cookies are baking, roll the peanut butter filling into 24 balls, approximately 1 inch in size. Smoosh the balls with the palm of your hand so they spread out and will cover more of the cookie.
Remove the cookies from the oven and immediately place a peanut butter circle on each cookie. Allow the cookies to set for five minutes then transfer to a cooling rack.
Melt the chocolate chips in the microwave, stirring every 30 seconds. Place the melted chocolate in a piping bag or Ziploc with one corner snipped off and drizzle the chocolate over the cookies. Allow to set up for 2 hours or place in the fridge to set up in 15 minutes.

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