Milk…meet the Perfect Cookie

March 9, 2010

On a recent episode of Giada at Home, Giada de Laurentiis did a play on a classic childhood PB & J and turned it into a cookie.  Yes a peanut butter cookie with jam has been done before, but her addition of cocoa powder adds a whole new dimension.  It’s fudgy, rich, chocolatey and the ULTIMATE cookie with a glass of milk.  Sorry Oreos these chocolate peanut butter cookies are my new go-to.


Heavenly first bite which starts off chocolatey but unexpectedly you hit creamy the peanut butter flavor and lastly a hint of tang from the jam center.


Just baked.  Puffy and crackled.  They will deflate a bit once they’ve cooled.

The dough was easy to work with.  I rolled the balls by hand and the dough didn’t stick to me. The rolling in sugar gives it that nice crackly finish.  Then used the end of the wooden spoon to create a hole for the jam.  I used marionberry jam, 1/2 teaspoon in each cookie. Don’t be afraid to pile the jam on top.  The cookie will spread and the jam sinks into the middle.


Time for the oven!

Amazing just how big they get.  Mine were about 2.5″ diameter.


Of course you can’t forget… a nice cold glass of milk.

Peanut Butter Cookies with Jam

Recipe Notes:

  • This is a chewy, soft cookie.  Not cake-like though.
  • The recipe will make 4″ diameter cookies which seem a bit large for an individual serving, especially after reading the reviews.  Many noted how rich these are.  To make them smaller, I make the balls 2/3 of a quarter cup measure.  Use 1/2 teaspoon of jam filling.  This made 20 cookies.
  • I baked them at 350 degrees convection for exactly 12 minutes.  They were crisp on the edges but were soft when I pressed into them.

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