Ingredients
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 8 tablespoon (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 3/4 cup creamy peanut butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed cup light brown sugar
- 1 cup large egg, beaten, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Preparation
Baking Directions:
Place 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, sift together the flour, cocoa powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and all the light brown sugar, scraping down the side of the bowl as needed, until smooth, about 30 seconds.
Add the egg and vanilla, and mix until blended.
With the machine running on low speed, gradually add the flour mixture and mix until just incorporated.
Place the remaining 1/4 cup granulated sugar in a small bowl.
Form the dough into 1/4-cup 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 an indentation in the center of each ball of dough, about 1/2 to 3/4-inch deep.
Spoon 1 teaspoon of jam into each depression.
Bake the cookies for 11 to 14 minutes, until the dough has spread and the surface of the cookies is crackled.
Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes.
