These were fun to make this afternoon. A small batch of cookies, just enough to cure the sweet tooth!
You can use whatever flavor of jam or preserves you have on hand. I used peach preserves as it sounded good, though I am sure strawberry, raspberry or cherry would have been fabulous.
PB and Jelly Cookies
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup natural chunky peanut butter
3/4 cup white sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/4 cup peach preserves (see notes above)
1/4 cup white sugar (for rolling)
Heat your oven to 375° and line 3 baking sheets with parchment paper.
Add the butter, peanut butter, 3/4 cup white sugar and brown sugar to your stand mixer. Beat till well combined. Add the egg and vanilla, beating till mixed in.
Using a sifter or sieve, sift the flour, cocoa powder, soda and salt together. Take the mixer to low and slowly add in the dry ingredients, till well blended.
Using a 2 Tablespoon sized disher, divide the dough into balls. Roll in your hands quickly to smooth. You should get 18 to 19. Roll the balls in the remaining 1/4 cup sugar and place on the 3 baking sheets. Using your clean pinkie finger poke a hole in the top to your first knuckle. Add about 1/2 tsp of the preserves to the hole.
Bake for 14 minutes or the cookies have spread and the top is crackled. Remove and let cool for 5 minutes, then transfer to a cooling rack.
Makes 18-19 cookies.