Instructions:
Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper or spray with cooking spray.
To Make the Peanut Butter Cookies: 2. In a mixing bowl, blend together the softened butter, peanut butter, granulated sugar, and brown sugar for about 2 minutes until creamy. Add the egg and mix until combined.
3. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, mixing on low speed until combined.
4. Roll about 1 tablespoon of dough into a ball. Place 12 dough balls on the prepared cookie sheet and bake for 8 minutes.
5. After baking, gently press down each cookie with a flat-bottomed cup to flatten and create crinkly edges. Allow cookies to cool completely on the sheet for about an hour.
To Make the Milk Chocolate Center: 6. Melt the chocolate chips and canola oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Spoon a small amount of melted chocolate onto the center of each cookie, spreading gently.
8. Refrigerate the cookies for about 15 minutes to allow the chocolate to set and cool completely.
9. Remove from the refrigerator and dust with powdered sugar before serving.
Serve immediately or store at room temperature until ready to enjoy.
