• Preheat your oven to 350F degrees.
• Make the peanut butter filling by mixing all of the ingredients together with a hand mixer until smooth and fluffy. Set aside.

To prepare the cookie dough:

• Use the hand mixer to beat together the butter, canola oil, sugar, and 2 Tbsp. of the milk until you have a light, fluffy mix.
• Sift in the salt, baking soda, cocoa powder, and flour and mix until thoroughly combined.
• Stir in the 1/4 cup of milk. The dough should be soft but a bit crumbly, and you should be able to handle it without it sticking much to your hands.

To prepare the cookies:

• Measure out the dough into 1/4 cup balls.
• Flatten them to discs about 4” across, then place 1 ½ tsp. of the peanut butter filling in the center.
• Bring the edges of the dough up around the filling, and pinch it together. If there are cracks where the peanut butter is showing through, just pinch the dough together to seal it.
• Place about a 1/2 cup of granulated sugar on an edged plate or in a bowl.
• After the dough is filled with peanut butter, flatten each ball gently and dip both sides in the sugar.
• Place them on a baking tray and bake for 10-12 minutes, or until the center of the dough is set but not hard. The tops and edges should be a bit crackled.
• Remove the baked cookies from the oven and allow them to cool for about 5 minutes before moving to a cooling rack. They are fairly soft when warm, so if you remove them immediately they will possibly fall apart.