In a mixing bowl, beat together 1 cup of creamy peanut butter, 1 cup of powdered sugar, a pinch of salt, 1 teaspoon of vanilla extract, and 2 tablespoons of whole milk until smooth and creamy.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/4 cup of black cocoa powder, 1 package of instant chocolate fudge pudding mix, 1/4 cup of powdered milk, and 1 teaspoon of baking soda.

In a large mixing bowl, use an electric mixer to cream together 1 cup of granulated sugar and 1 cup of softened salted butter until light and fluffy, about 2-3 minutes.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.

Scoop out portions of the dough, about 2 tablespoons each, and flatten them slightly into discs.

Place about a teaspoon of the peanut butter filling in the center, then fold the dough over it, rolling it into a ball.

Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers look slightly underbaked.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for 15 minutes.

Afterward, transfer them to a wire rack to cool completely before indulging.