Peanut Butter Brownie Pillow Cookies

https://inspiredbycharm.com/peanut-butter-brownie-pillow-cookies/
Cari started this dough, but didn't get to finish it before she burned out
She asked me to finish for her. Delicious cookies, a bit of work.
							REFRIGERATE
PREP:	lots - 3-5 hours min			Cook time:	10 to 12
Temp:	350F			Makes:	4 dozen
Brownie Batter:					Peanut butter cookie dough:
4	oz.	Baker's unsweetened chocolate			1	cup	unsalted butter softened
0.75	cup	unsalted butter			1	cup	sugar
1	cup	sugar			0.75	cup	creamy peanut butter
1	cup	brown sugar packed			2	lg	eggs
2	lg	eggs			2	tsp	vanilla
1	tsp	vanilla			3	cup	all purpose flour
1	cup	all-purpose flour			1	tsp	baking soda
					2	tsp	hot water
					1	tsp	salt
Brownie Dough Prep Steps:
1	Add chocolate and butter to large microwave-safe bowl.
2	microwave on high for 2 to 3 minutes, stir every 30 seconds until melted and smooth
3	stir in the sugars
4	Add the eggs and vanilla and mix until smooth
5	Add flour, stir to combine
6	REFRIGERATE brownie batter 4-5 hours or overnight - until firm
Peanut Butter Dough prep steps:
7	cream together butter, sugar and brown sugar
8	beat in peanut butter
9	beat in eggs, one at a time
10	stir in vanilla
11	dissolve baking soda in hot water. Add to the batter
12	add salt to batter
13	Add flour, stir to combine
14	REFRIGERATE peanut butter batter 1-2 hours or overnight.
Bake Steps:
15	Heat the oven to 350°F
16	line a baking sheet with parchment paper.
17	remove both doughs from refrigerator
18	form brownie batter into 3/4-inch balls
19	make peanut butter dough into roughly 1 to 1-1/2 inch balls
20	flatten peanut butter balls out, then wrap around brownie balls, covering completely
21	place on parchment covered cookies sheets
22	flatten slightly
23	optional: make criss cross pattern with fork
24	bake 10 to 12 minutes, until edges just start to brown
25	cool on baking rack, store in airtight container