Almond Butter & Blackberry Jam Cookies
Now before you go judging these ugly duckling cookies by their less then perfect looks, I ask you, do looks really matter? I have to admit I was less than impressed by the appearance of these Almond Butter & Blackberry Jam cookies when they came out of the oven. That was of course until I let them cool and took a bite.
Chewy chocolate almond butter cookies with a gooey center of blackberry jam are delicious, satisfying, and just the right amount of sweet. See, you can’t always judge a cookie by looks alone!
Almond Butter & Blackberry Jam Cookies- adapted slightly from Weeknights with Giada
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 almond 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
1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, fitted with the paddle attachment, beat the butter, almond 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.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into Tablespoon sized balls and roll in the sugar. Arrange balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, make a hole in the center of each ball of dough, about 1/2 inch deep. Spoon 1/2 teaspoon of jam into each hole. 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.
from → Food