Even though I'm not much of a baker, there's something about a rainy afternoon that makes me want to bake. So today was a great time to try these Peanut Butter Cookies from Giada de Laurentiis' Weeknights with Giada Cookbook, and they did not disappoint. The dough has a nice peanut butter flavor with just a hint of cocoa, then you have the surprise of a blackberry jam center. Yum!! If I'm going to splurge and make cookies, I want them to be something this tasty.
These cookies are very easy to make and only require a handful of ingredients. If you don't have blackberry jam on hand I think strawberry would be another delicious option. (I might have to try those next weekend!) This baking habit might just catch on :-)
1 cup Flour
1/3 cup Cocoa Powder
1/2 tsp Baking Soda
18/ tsp Fine Sea Salt
8 TB (1 stick) Unsalted Butter, room temperature
3/4 cup Creamy Peanut Butter
1 cup Sugar
1/2 cup Light Brown Sugar, packed
1 tsp Vanilla Extract
1/4 c Blackberry Jam
Preheat oven to 375 and line 2 baking sheets with parchment paper; set aside.
In a medium bowl, combine the flour, cocoa, baking soda and salt; set aside.
In a large mixing bowl, beat butter, peanut butter, 3/4 cup of sugar, and brown sugar, beating until smooth. Add egg and vanilla and mix, then add the dry ingredients and mix again until combined.
In a small bowl or plate pour the remaining 1/4 cup of sugar. Use a measuring scoop to form 1/4 cup of dough into a ball, then roll in the sugar and place on the parchment-lined sheets. Repeat with the remaining dough and you should end up with about 18 - 20 cookies. (The original recipe used 1/4 cup of dough per cookie but the cookies come out pretty big, so 1/3 works better if you would like a smaller cookie.)
Use a spoon to make an indent in the center of each cookie and place 1/2 to 1 teaspoon of blackberry jam in the center of each cookie. (A full teaspoon seemed a bit too much on the smaller cookies so a 1/2 teaspoon worked better for us, if you like more jam go for the full teaspoon.)
Bake for 11 - 14 minutes until the cookies are crackled and slightly hardened. Cool on the sheets for 5 minutes then transfer to a wire rack to finish cooling. Makes about 18 - 20 cookies.