Peanut Butter Cookies with Blackberry Jam

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These cookies are huge, delicious, and lots of fun. I love the addition of the cocoa powder, which is a fun addition and a break from the normal peanut butter cookie. These would be great for a bake sale. I also liked that the recipe only makes 10 cookies. Sometimes you really only need 10 cookies.

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Really liked them! It tastes like you are eating a peanut butter and jelly sandwich when you get a big mouthful of the jelly in the center. I think next time I will make the cookies smaller -- I used an old ice cream scoop. They turned out kind of big once they spread out and some of the jam was too concentrated to the middle. Nonetheless, great cookie!

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What type of blackberry jam did the rest of the bakers use because the cookie would have been perfect, but the jam i used spread out and some evaporated into the cookie center. I used a boysenberry jam from Trader Joes. I also made them gluten free...absolutely delicious!!

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Excellent cookies..... all reviewers seem to agree. I made my cookies DAIRY FREE, as I always do: simply REPLACE BUTTER WITH COCONUT OIL in its solid, room temperature form. Same 1/2 c. measurement....cookies turned out perfectly!!! I also, make them smaller...and get 24+cookies total.

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My favorite cookie ever! These are a wonderful combination of tastes and textures. The chocolate and peanut butter are just enough to provide a sweet and savory backdrop to the tangy taste of blackberry. Rolling the dough ball in sugar gives them a great taste - and some sugar will make its way inside the cracks that form. Yum! I agree with the idea of making a test cookie or watching the video to learn just how to fill them so they look beautiful.

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These were delicious! Next time I'll make them a little smaller and add more jame since they spread out quite a bit in the oven. The peanut butter, chocolate, and blackberry jam combo was fantastic.

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Just made these and they are so good. I did add a 1/4 tsp of cinnamon, because it goes so well with chocolate. I used blueberry jam and strawberry jam. It is what I had on hand. They taste like a little peanut butter and jelly cookie!

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First, I may be Giada's biggest fan. Made many, many of her dishes and they never disappoint. These cookies are no exception. I made the cookies smaller and used sugar free blackburry jam and they are delicious. Another one for the recipe file.

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I'm honestly not really a huge peanut butter cookie fan, but the blackberry element intrigued me. SO glad I made them! I encourage you to try it with the blackberry jam first. It's an awesome flavor combination! The cocoa is a nice touch; it definitely helps set it apart from the traditional peanut butter cookies that I tend to not like. You won't be disappointed!

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After making this cookie, I would encourage cooks to form and bake a test cookie first. I’m glad I did. I ended up adjusting the size of the hole and the amount of filling to make the hole larger so the entire tsp. of jam would fit. Not having parchment paper was no problem. I substituted foil with pam spray. I also used a jumbo sized egg, since that was all I had. My prepared dough came out to exactly 3 cups. And when I quartered each cup of dough, it made an even dozen large cookies. These cookies are fragile until completely cool, so transfer with care. The texture was fantastic. Light, crispy, chewy, and delicious. I would definitely make this again, especially with a jam that was less sweet. Family said they looked like they came from a bakery.