Peanut Butter Cookies with Blackberry Jam

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these cookies are really good, but next time i will use less sugar, they were too sweet

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I made these with my four-year-old granddaughter and then we watched the episode on TV. She said, Grandma, did we add salt? Grandma, did we add baking soda? She sifted the dry ingredients, added the brown sugar to the wet ingredients and then she rolled the cookies in sugar and poked the holes and spooned in the "raspberry" jam. We LOVED them.

We made them with crunchy peanut butter because we love nuts.

She went home and told her Mama all the things we did to make the cookies. It was a delightful Grandma/Granddaughter experience with delicious cookies as another reward.

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Made these as a suprise for my husband. He absolutely loves them. They were a perfect desert with a cup of coffee.

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These cookies are great! The perfect combination of peanut butter and chocolate. You can also mix it up with different jams. I did not have blackberry so I made alf of them with strawberry/rhubarb and the other half with cherry jam. Endless possibilities.

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My son-in-law watched this episode and decided to bake these for the family. He substituted boysenberry jam and they turned out fabulous!! Everyone was raving. These will definitely be made again and again! Thank you Giada...these deserve a gold medal!

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I'm a true cookie lover and baker and these are some of the best cookies I've ever tasted or made! My ice cream scoop would have made 13-14 large cookies...since the recipe said 10, that's what I made, and I ate the remainder of the dough...right out of the bowl...YUM! I used some of my homemade raspberry jam for the filling...as Giada suggested, a full measured teaspoon was perfect. My bake time was 12 minutes for these large cookies and that seemed just right. These cookies are moist and delicious...this recipe is...as my dad says...definitely a keeper! Thanks, Giada!
BEC
Fort Worth, TX

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I don't usually like peanut butter cookies because they are so heavy but the chocolate part of these sold me; gooey texture, great balance of sweet and salty, and satisfying. Will definitely make them again and try different types of jams! Yum!!!

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What a delicious combination! I made them with seedless boysenberry jam (had a jar already. Make sure to use the full teaspoon of jam, in my opinion it's the best part. Also, I suggest covering them to retain their moist chewiness. Giada always impresses with the best!

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I made these today with a few minor adjustments. I made mine much smaller and made three dozen, rolled in raw sugar and filled them with Nutella...to die for!!! I also baked mine at 360 and for 11-12 minutes. I can't wait until my 10 year old comes home and has these with milk. I really had to use restraint to only eat two. I will be making these over and over, I'm sure. Way to go Giada another amazingly wondeful recipe!

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They came out so pretty and tasted so good I wanted to open a bakery with them! I used apricot jam in mine because that's what I already had on hand. I will definitely make these again and again.