Did no one else have trouble mixing the powdered sugar and peanut butter? I found it nearly impossible to incorporate and in fact, I dribbled in some milk (probably 1-2 Tbsp, all told) to make it remotely stick together. I also had extra chocolate dough, so I had to whip up some extra peanut butter filling. Just realized, in rereading the recipe, that I forgot to smush them down with a glass. Oops! Mine came out cute, kind of domed with a peanut butter blob in the middle. I think I would like them better flattened though, so I will make sure to remember that next time. Dear Jami: The biggest variable in this recipe is the type of peanut butter used. Natural style can be more dry; and if you were mixing by hand I imagine it could be heavy going. This is one instance where the Skippy or Peter Pan is the most reliable choice. I generally buy the super market brand of peanut butter for baking in the test kitchen. Susan

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