Recipe courtesy Giada De Laurentiis
Put an oven rack in the center of the oven. Preheat the oven to 375
degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, sieve together the flour, cocoa powder, baking
soda, and salt. Set aside.
In a stand mixer, fitted with the paddle attachment, beat the butter,
peanut butter, 3/4 cup of sugar, and light brown sugar together,
scraping down the sides of the bowl as needed, until smooth, about
30 seconds. Add the egg and vanilla extract and mix until blended.
With the machine running on low speed, gradually add the flour
mixture until incorporated.
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. Arrange 5 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 a hole in the center of each ball
of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each
hole. Bake for 11 to 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, about 20 minutes. Arrange the cookies
on a serving dish and serve.
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