Ingredients

• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter
• 1 cup sifted confectioners sugar
• 3/4 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa
• 1/4 teaspoon salt

Directions

In an electric mixer bowl (alternatively, you may mix by hand, if

desired), cream butter, peanut butter and sugars until fluffy. Add egg and vanilla and beat until smooth. In a separate small mixing bowl, whisk together flour, cocoa and salt. Add dry ingredients to butter and sugar mixture. Blend on low speed until a soft dough forms, scraping sides and bottom of bowl to incorporate all ingredients. Cover dough and chill in refrigerator for 1 hour.

Preheat oven to 375 °F.

Scoop rounded tablespoons of dough and roll into balls, then place on baking sheet about 2 inches apart. Dip tines of a fork in flour, then press down ontop of each cookie dough ball in a criss-cross fashion until cookies are about 3/8-inch thick (dipping in flour as often as needed to prevent tines from sticking to cookie dough).

Bake for 8-10 minutes or until cookies appear done in the center.