Prepare the oven and dry ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
Make the cookie dough
In a large bowl, beat the softened butter, granulated sugar, and peanut butter together until light, fluffy, and smooth. This step incorporates air, helping keep the cookies soft.
Add the egg and vanilla extract, beating until fully incorporated and the mixture looks creamy and cohesive.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and easy to handle without being sticky.
Shape and bake
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly using the bottom of a glass or your hand.
Bake for 10–12 minutes, until the edges are set but the centers remain soft. Avoid overbaking to maintain the tender texture.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the filling
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