www.monthlymealplanner.com

Peanut Butter & Jelly Cookies
by Katy Weseman
serves: 24
  A delicious cookie based on the classic lunchtime favorite. Creamy peanut butter and cocoa make for a dreamy combination and the blackberry jam makes it a decadent treat for adults and kids alike.
Ingredients:
  1 cup   All-Purpose Flour
  1/3 cup   Unsweetened Cocoa Powder
  1/2 tsp   Baking Soda
  1 pinch   Salt
  3/4 cup   Granulated Sugar
  1/2 cup   Brown Sugar, packed
  1/2 cup   Butter, softened
  3/4 cup   Creamy Peanut Butter
  1 tsp   Vanilla
  1 large   Egg, room temp. is best
  1 small bowl   White Sugar, for sugar coating
    Blackberry Jam/Preserves (seedless is best)
Directions:
  Preheat oven to 350.

Combine flour, cocoa, baking soda, and salt evenly and set aside.

Cream/beat together white and brown sugars, butter, creamy peanut butter, vanilla, and egg one at a time until smooth.

Sift the dry ingredients into creamy mixture in batches of three to ensure proper blending.

Scoop out dough (spring-loaded ice cream scoop will keep sizing consistent) and roll until a shapely 1- 1.25 inch ball forms. Roll dough balls in the prepared bowl of sugar until evenly coated then place on parchment lined cookie sheet 2 to 3 inches apart.

Using a smooth rounded handle, create a circled hole into the tops of the dough balls only about half-way down. Fill with blackberry jam to brim.

Bake 12-17 minutes.