Minnesota Beach Babe: Peanut Butter Cookies with Strawberry Jam

There is nothing like having something sweet, as a mid afternoon pick-me-up. These cookies will stay moist and delicious, if stored in an air-tight container. I got this recipe from the Weeknights with Giada cookbook.

Makes 10-12 (4-inch) cookies

Ingridents:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 cup granulated sugar
1/2 packed light brown sugar
1 large egg, beaten, at room temperature
1 teaspoon pure vanilla extract
1/4 cup strawberry jam

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or use non-stick pans.

2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.

3. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup granulated sugar, and all of the brown sugar, scraping down the sides 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.

4. Put the remaining 1/4 granulated sugar into a small bowl. Form the dough into 1/4-cup balls and roll in the sugar. Arrange 5-6 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.

5. Bake the cookies for 11 to 14 minutes, until the dough has spread and the surface of the cookies is cracked. The cookies may seem soft, but don't be tempted to bake longer, they will harden as they cool. Cool for 5 minutes on the cookie sheet and then transfer to a wire rack to cool completely, about 20 minutes.