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1
Put an oven rack in the center of the oven.
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2
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
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3
Set aside.
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4
In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt.
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5
Set aside.
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6
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.
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7
Add the egg and vanilla extract and mix until blended.
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8
With the machine running on low speed, gradually add the flour mixture until incorporated.
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9
Put the remaining 1/4 cup of sugar in a small bowl.
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10
Form the dough into 1/4 cup-size balls and roll in the sugar.
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11
Arrange 5 balls of dough, evenly apart, on each baking sheet.
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12
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.
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13
Spoon 1 teaspoon of jam into each hole.
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14
Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled.
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15
Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes.
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16
Arrange the cookies on a serving dish and serve.
