1 Cup all purpose flour
1/3 Cup unsweetened cocoa powder
1/2 tsp. baking soda
1/8 tsp. 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 Cup light brown sugar(packed)
1 egg, room temperature, beaten
1 tsp. vanilla extract
1/4 cup blackberry jam
- Put an oven rack in the center of the oven. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Set aside
- In a medium bowl, sieve together flour, cocoa powder, baking soda and salt. Set aside.
- In a stand mixer, fitted with a 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, 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 tsp measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 - 3/4 inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11-14 minuted until the dough has spread and the surface of the cookies are cracked. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes.
