Peanut Butter Cookies with Blackberry Jam
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder, such as Hershey'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 plus 1/4 cup granulated sugar
- 1/2 packed cup light brown sugar
- 1 egg, at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
- 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, sieve together the flour, cocoa powder, baking soda, and salt.
- Set aside.
- In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds.
- Add the egg and vanilla extract and mix until blended.
- With the machine running on low speed, gradually add the flour mixture until incorporated.
- 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.
flour, cocoa, baking soda, salt, unsalted butter, peanut butter, sugar, light brown sugar, egg, vanilla, blackberry jam
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/peanut-butter-cookies-with-blackberry-jam-recipe.html (may not work)