1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) unsweetened cocoa powder
½ tsp (2 mL) baking soda
Pinch of course salt
½ cup (125 mL) unsalted butter, at room temperature
¾ cup (175 ml) peanut butter, at room temperature
¾ cup (175 mL) sugar, plus ¼ cup (50 mL) for coating
½ cup (125 mL) packed brown sugar
1 egg, at room temperature
1 tsp (5 mL) pure vanilla extract
¼ cup (50 mL) of your favourite jam
Preheat oven to 375ºF (190ºC) Line baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a stand mixer, fitted with the paddle, beat the butter, peanut butter, ¾ cup of sugar, and brown sugar together, until smooth. (scraping down the sides of the bowl if needed) Add the egg and vanilla extract and mix until fully blended. With the mixer running on low speed, gradually add the flour & cocoa mixture until fully blended.
Form the dough into ¼ cup-size balls and roll in the remaining sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using the handle end of a wooden spoon, make a hole in the centre of each ball, about ½" to ¾" deep. Fill each hole with jam. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool slightly and then transfer to a wire rack to cool completely.
Makes 6-8 depending on scoop size.