Filling:

Line a small plate with parchment or wax paper.

In a large bowl or the bowl of a stand mixer, whisk together confectioner’s sugar and cocoa powder.

Add the peanut butter and mix on medium speed until a thick dough forms.

With a melon baller or small cookie scoop, divide the filling into 20 portions.

Use your hands to smooth into 1-inch balls.  Arrange on prepared plate and freeze while you prepare the cookie dough.

Cookie Dough:

In a medium bowl, whisk together all purpose flour, cocoa powder, baking soda, and kosher salt.

In a separate mixing bowl or the bowl of a stand mixer, whip butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add the peanut butter, egg, and vanilla bean paste, and continue mixing until smooth and creamy.

Add dry ingredients to butter mixture, and mix on low speed until just barely combined. Do not overmix.

Assembly:

Line a quarter sheet tray with parchment or a silicone baking mat.

With a cookie scoop, scoop dough into 20 portions. Roll into balls, each about 1 1/2 – 2 inches in size.

With your thumb, press a deep indentation into the middle of each scoop of dough. If necessary, periodically dip your thumb in warm water to prevent dough from sticking.

Place a frozen peanut butter ball in each indentation. Gently wrap dough around the filling, completely covering the peanut butter with no visible gaps or breaks in the dough. Roll each portion into a smooth ball, approimately 1 1/2 – 2 inches in diameter.

Arrange balls on prepared tray and refrigerate for 30 minutes.

To bake:

Preheat oven to 375° F / 190° C. Line a half sheet rimmed baking tray with parchment or a silicone baking mat.

Roll each chilled ball in granulated sugar.

Arrange half of the balls on prepared half sheet tray, allowing 2-3 inches of space in between.

With the palm of your hand, press down gently to flatten.

Bake in preheated oven, one tray at a time, for 10 – 11 minutes or until just barely set.

Cool 5 minutes on tray, then transfer to a wire rack to cool.

Serve at room temperature or while just slightly warm. Store leftover magic middle cookies in an airtight container at room temperature for up to 3 days.