I love these cookies, and so did my family :) My daughter and I made them together!
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon 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 for later, put it off to the side
1/2 cup packed light brown sugar
1 egg, beaten
1 teaspoon pure vanilla extract
1/4 cup sugar free strawberry preserves
1/2 teaspoon baking soda
1/8 teaspoon 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 for later, put it off to the side
1/2 cup packed light brown sugar
1 egg, beaten
1 teaspoon pure vanilla extract
1/4 cup sugar free strawberry preserves
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment or spray with Pam/Crisco
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl combine and beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together until smooth. Add the egg and vanilla extract and mix until blended. Add the flour mixture one TBS at a time. Make sure everything is mixed really well!
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. I used my 1/4 tbs measure to form the indent, but you can use your thumb if you need to. Go about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each indenture. Bake for 14 minutes, until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely.
Enjoy :)
Hannah Maye mixing the flour mixture
Pouring in the 3/4 cups of sugar
Adding the brown sugar
About to go into the oven 
Fresh baked and cooling
She's so proud of her hard work :)
No comments:
Post a Comment