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
⅓ cup unsweetened cocoa powder (recommended: Hershey's)
½ teaspoon baking soda
⅛ teaspoon fine sea salt
1 stick (½ cup) unsalted butter, at room temperature, cut into ½-inch pieces
¾ cup creamy almond butter, at room temperature
¾ cup sugar, plus ¼ cup
½ packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
¼ cup blackberry jam
Directions
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, ¾ 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 ¼ 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 ¼ teaspoon measure, make a hole in the center of each ball of dough, about ½ inch deep. Spoon ½ 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.
Bianca @ Sweet Dreaming says
I don't know what you're talking about. These look delicious to me! 🙂
Sarah says
Those are far from ugly ducklings! However, I do think that less than perfect desserts taste the best. Perhaps because your expectations aren't so high, and it's easy to be pleasantly surprised. Love that you used almond butter here!
freutcake says
Thanks Sarah! I love the flavor of almond butter and it gives these cookies a unique twist on the classic pb&j flavor. Almonds + chocolate + blackberries...it's a good combination. 😉
freutcake says
Thank you Sarah! I agree, looks do not equal flavor. 😉
little empty room says
Don't be so hard with the cookies. They are individuals and have their own character 😉 And its really likable when not everything is perfect.
Love your blog even more.
freutcake says
Ha! I love it...they have their own character. 😉
Lane Culpepper says
Those look good! Yummy and original
myfudo says
Heard a lot about almond butter. Guess it is high time I try...They look pretty unique to me.
what katie's baking says
aww i don't think they're ugly ducks. they look delicious to me!
freutcake says
Aw thank you Katie! They were delicious. 🙂
ally says
wow i adore your blog style, your photography & delicious recipes!
xo
http://allykayler.blogspot.ca/
MaryAnne says
Are these on the menu this Wed? : )
freutcake says
No but I will make them for you soon! 🙂