Peanut Butter and Blackcurrant Jam Cookies

Ingredients:

• 1 cup premium wheat flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 3/4 cup peanut butter (paste) at room temperature
• 3/4 cup sugar for the dough, plus 1/4 cup
• 1/2 cup light brown sugar (packed firmly)
• 1 beaten egg at room temperature
• 1 teaspoon natural vanilla extract
• 1/4 cup blackcurrant jam
• 110 g (1/2 cup) unsalted butter, cut into 1.5 cm pieces, at room temperature

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 190°C (375°F). Line 2 baking sheets with parchment paper. Set aside.
   
   In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
   
   In the bowl of a stand mixer fitted with a pastry hook, beat the butter, peanut butter, 3/4 cup sugar, and light brown sugar until smooth, about 30 seconds. Scrape down the sides of the bowl as needed.
   
   Add the egg and vanilla extract and mix. With the mixer running at low speed, gradually add the flour.
2. Place the remaining 1/4 cup sugar in a small bowl. Form the dough into 1/4 cup balls and roll them in sugar. Place 5 balls of dough evenly spaced on a baking sheet.
   
   Make a 1.5-2 cm deep hole in the center of each ball using a 1/4 teaspoon round measuring spoon or the thin end of a wooden spoon. Place 1 teaspoon of jam in each hole.
   
   Bake for 11-14 minutes, until the dough spreads and the cookies are cracked. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Transfer the cookies to a serving platter and serve.