"Reese's" Peanut Butter Cookie Correction

Muchas Gracias! Thanks to a reader for bringing this to my attention. This was part of our cookie extravaganza last year. A photo will be posted later this coming week. Keep those cards and letters coming in, we need all the help we can get!
Correction:
"REESES COOKIES" - adapted from Spirit of Christmas
makes about 30 cookies

1 1/2 cup unbleached AP flour, or King Arthur White Whole Wheat AP flour
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided---NO CHUNKY!
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 tiny pinch of salt
3/4 cup powdered sugar
1/4 cup granulated sugar on a plate for dipping

Pre-heat oven to 300 degrees F. Line two baking sheets with parchment. In a mixer fitted with the paddle attachment, beat the butter and 1/4 cup peanut butter until creamy smooth. Gradually add in the two half-cups each of the brown and granulated sugars. Add the egg and vanilla. In another bowl, combine the flour, soda, salt and cocoa, stir to aerate. Add to the peanut butter mixture and blend well.

In another bowl, combine the remaining 3/4 cup of peanut butter and the powdered sugar. With clean, floured hands, scoop out and shape into 1-inch balls.

Scoop out a tablespoon of the chocolate dough, flatten it out just a bit and then carefully it shape around a peanut butter ball, covering as best you can.

Place the covered cookie balls about 2 inches apart on the baking sheet. Dip a flat bottomed drinking glass into the plate with the granulated sugar. Gently flatten each ball to about a 1-1/2 inch diameter circle with the glass bottom. Dip the glass bottom into the sugar each time. Do not go squisha-squisha on them, you are not Trogdor! Bake for 10-12 minutes. Cool on the baking sheets and then transfer to racks and cool completely before tasting.