Peanut Butter Cocoa Cookies with Berry Jam

Yield: 18 2 1/2" Cookies
Total Time:
30 mins
 
Adapted from Giada De Laurentiis.

Ingredients

  • 1 1/3 cups (170 g) All-Purpose Flour
  • 1/3 cup (29 g) Unsweetened Cocoa Powder
  • 1/2 teaspoon (2 g) Baking Soda
  • 1/4 teaspoon (1.5 g) Sea Salt or Kosher Salt
  • 1/2 cup (1 stick or 113 g) unsalted Butter , at room temperature
  • 3/4 cup (195 g) Creamy Peanut Butter , at room temperature
  • 1/2 cup (100 g) Sugar
  • 3/4 cup (165 g) packed light Brown Sugar
  • 1 large Egg
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/4 cup Blackberry Jam *see note 1

Directions

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In stand mixer bowl on low speed, whisk together flour, cocoa powder, baking soda, and salt for at least 30 seconds. Pour onto a sheet of wax paper and set aside.
  3. In stand mixer using a paddle attachment, beat the butter, peanut butter, and sugars together until fluffy (about 2 minutes), scraping down sides of bowl as necessary. Add the egg and vanilla extract and beat until incorporated.
  4. With the machine on the lowest speed, slowly pour the flour mix into the batter. Mix until incorporated, stopping occasionally to scrape bowl sides and bottom.
  5. Roll the dough into balls or use a cookie scoop to form the balls and arrange apart and evenly on sheet pans.
  6. Press a 1/2" divot into each ball. Put jam in a piping bag *see note 2. Pipe jam into each hole.
  7. Bake for 11-14 minutes or until the dough it just set (I'll usually give the nearest one a little push test to feel if it seems too soft or if it feels like it has set up). Cool on a wire rack.

Recipe Notes

Note 1: Giada originally calls for Blackberry jam which is excellent, but we've found many variations to be equally or even more delicious. Try a nice homemade strawberry jam or some unique jam in your cupboard. Marmalades are a great choice too. If using homemade or boutique jams, make sure the jam isn't too runny.
Note 2: For a quick piping bag, place jam in a quart size ziplock bag and snip one of the bottom corners off of the bag to create your piping hole.

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