Chocolate Peanut Butter Cookies

Step 1: In a mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until smooth and well combined.

Step 2: Add the egg and vanilla extract to the mixture and continue to mix until everything is thoroughly incorporated.

Step 3: Stir in the creamy peanut butter until the mixture is smooth and creamy.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder until well combined.

Step 5: Gradually add the dry ingredient mixture to the wet mixture in the mixing bowl. Mix thoroughly until you have a uniform dough.

Step 6: Cover the dough with plastic wrap or place it in an airtight container and refrigerate for at least 60 minutes. Chilling the dough helps enhance the flavors and makes it easier to handle.

Step 7: Preheat your oven to 350 degrees F (175 degrees C) during the last few minutes of chilling.

Step 8: Take tablespoon-sized portions of the chilled dough and roll each portion into a ball shape using your hands.

Step 9: Pour the 1/4 cup of granulated sugar into a small bowl.

Step 10: Press the tines of a fork into the sugar and then gently flatten each ball of dough with the fork, creating a criss-cross pattern on the cookies. The sugar coating on the fork prevents sticking.

Step 11: Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat.

Step 12: Bake the cookies in the preheated oven for about 8 minutes. Be careful not to overbake; the cookies should be slightly soft in the center when removed from the oven.

Step 13: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.