In a small bowl, mix together the flour, cocoa powder, and baking soda. In a large bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Slowly mix in the flour mixture. Set aside.
For the peanut butter filling, combine confectioners’ sugar and 3/4 cup peanut butter. Beat together well. Roll filling into 30 small balls. Try to keep the balls all the same size—around 1 inch.
For each cookie, use 1 tablespoon of chocolate dough and roll into a ball. It helps to flour your hands first. Squish the ball of chocolate dough flat and place a peanut butter ball in the center. Wrap the chocolate dough up and around the peanut butter ball to completely cover. Place 2 inches apart on a baking sheet. Dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. Bake for 7-9 minutes.
Mix the peanut butter, butter and sugar together. Use your hands if needed because it will be very thick. Dough should be nice and stiff but not crumbly and definitely not sticky.
Roll the dough into 1″ balls and set them on a cookie sheet covered with wax paper. Store in freezer until very firm.
Melt chocolate (I microwave it in 30 second intervals until smooth and runny stirring in between.)
Get a few of the peanut butter balls out of the freezer (only about 10-20 at a time so that they remain frozen.) Using a toothpick, dip them into the melted chocolate. Make sure to leave a bit of the peanut butter showing at the top.
Place them back on the wax paper and into the freezer until the chocolate is set. Store in the fridge or freezer.