Peanut Butter & Jam Chocolate Cookies

• 1-1/2 cups flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup raspberry jam
• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Bittersweet Chocolate

1. Heat oven to 375 degrees F.
2. Mix flour, cocoa, and baking soda in medium bowl until blended.
3. Beat peanut butter, butter and sugars in large bowl with mixer until light and fluffy.
4. Blend in egg.
5. Gradually add flour mixture, beating after each addition until blended.
6. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
7. Make an indentation in center of each cookie, using rounded end of wooden spoon.
8. Fill centers with jam.
9. Bake 10 to 12 min.
10. or until lightly browned.
11. Cool on baking sheet 3 min.
12. Remove to wire racks; cool completely.
13. Melt chocolate as directed on package; drizzle over cookies.

flour, cocoa, baking soda, peanut butter, butter, brown sugar, granulated sugar, egg, raspberry jam, s bittersweet chocolate

Taken from www.kraftrecipes.com/recipes/peanut-butter-jam-chocolate-cookies-185355.aspx (may not work)