One of my favorite snacks, the PB&J sandwich, becomes an absolutely decadent cookie in this Giada De Laurentiis recipe. Truly addictive!
SERVING SIZE
Makes 10 large cookies
INGREDIENTS
1 cup of all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp of baking soda
1/8 tsp of fine sea salt
1/2 cup of unsalted butter at room temperature
3/4 cup of creamy peanut butter
3/4 cup of granulated sugar
1/2 cup of light brown sugar
1 large egg beaten
1 tsp of pure vanilla extract
1/4 cup of jam
1/4 cup of sugar (For dusting)
PREPARATION
Preheat the oven to 375F. Line two baking sheets with parchment paper. 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, sugar and the brown sugar until smooth. Add the egg and vanilla and mix until well blended. With the machine running on low speed, gradually add the flour mixture and mix until just incorporated.
Form the dough into 1/4 cup balls and roll into the 1/4 cup of sugar. Arrange 5 balls of dough per baking sheet and using a round 1 tsp measure make an indention in each ball of dough, about 1/2 to 3/4 inch deep. Spoon 1 tsp of jam in each of the depression.
Bake for 14 minutes or until the dough has spread and the surface of the cookies is crackled. Cool for 5 minutes on pan and transfer to wire rack to cool completely.
Effortlessly Chuck 