It’s summertime and everyone’s working on their beach bods, I know, but seriously sometimes you just have to live a little! I would honestly give these cookies an 11/10 if that made any sense. My fiance’ ended up making two other batches of these the day after the first batch was gone (which was in less than an hour by the way). His barber saw the picture on Instagram and instantly called to request a cookie delivery to the shop. This recipe comes from my fave, of course, Giada, and it was listed in her top 25 recipes by fans, so if you don’t want to take my word, take theirs.
Original recipe here.
Here is what you need:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder (recommended: Hershey’s)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup blackberry jam
I didn’t have two baking sheets exactly the same size, but it was perfectly fine; these cookies are big, so I would suggest a larger one if you have so they don’t spread together when cooking. Move one of your oven racks to the center and preheat at 375 degrees.
Line your two baking sheets with parchment paper and set them aside.
In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt (I use a small strainer). This part is extremely important as it keeps the consistency smooth.
In a stand mixer (I used my Kitchenaid), fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds.
Add the egg and vanilla extract and mix until blended.
With the machine running on low speed, gradually add the flour mixture until incorporated. *Okay, this part, make sure you do this slowly or else you will have a facial mask of flour mixture…my fiance’ did not follow my instructions one time and ended up looking like he had been through a white dust storm.
Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. These come out big, but we liked it this way. If you feel like you don’t like big cookies, feel free to make them a bit smaller.
Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole (we spooned about 1/2 to 3/4 teaspoon). Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
This cookie recipe is a definite crowd pleaser; it looks fancy on a serving dish and are perfect for both casual and more formal events. Best of all, these are super simple…my fiance’ made these himself not once, but TWICE…so boys, get your Kitchenaids out and start whipping them up 🙂
Let me know how yours comes out – tag #prettylittlepretzel with your PB&Jam cookies.