It occurred to me: I had never made peanut butter cookies. Gasp.

So I found a stand-out recipe (based on the peanut butter to dry ingredients ratio) and dove in.

Nothing tricky here. The dough (which is delicious) is crumbly. Pop it in the fridge for an hour and it's easily balled up and ready to bake. Not willing to leave well enough alone, I guess, I highly (highly highly) recommend making a circular divot in these cookies when they're right from the oven. Something round and about the size of a bottle cap will do. While the cookies are cooling, slowly melt in the microwave a cup of chocolate chips and a tablespoon or so of milk.

Pour into the divots and let cool completely. The chocolate will solidify -- and the cookies will be very good.

Peanut butter (chocolate filled) cookies
ngredients:
1/2 C. butter
1 C. creamy peanut butter
1 egg
1/2 C. brown sugar
1/2 C. white sugar
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/3 C. flour
1 C. chocolate chips
1 Tbsp. milk

Directions:
Cream together butter, peanut butter, egg and vanilla. Add salt, soda, powder and flour. Mixing just until blended. Bake cookies on ungreased sheets at 350 degrees for about 10 minutes. After taking pans from oven, make a deep, circular divot in the top of the cookie. Allow to cool. Melt chocolate chips with milk in the microwave for one minute at a time until smooth. Pour chocolate in holes and allow to cool and firm.