Adapted From Peanut Butter Cookies with Blackberry Jam
What You Need:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder ( I used Nestle's)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup strawberry jam (or blackberry)
What To Do:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- With an electric mixer, or by hand (what I did), mix the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together until smooth.
- Add the egg and vanilla extract and mix until blended. Add dry ingredients & beat at low speed just until combined.
- Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole.
- Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
