Chocolate Peanut Butter and Jam Cookies

Chocolate and Peanut Butter…..

Think Reeses Peanut Butter Cup….

with Jam….

Everyone in our house loves peanut butter cookies, and we also love Reeses Peanut Butter Cups.  So when I saw these cookies with both chocolate AND peanut butter, I figured they had to be the best of both worlds!  I actually adapted this recipe from Giada De Laurentiis, and while she made just 10 extra large cookies, I made them smaller so they would last a little longer.  No such luck.  These were gone in a hurry!

Chocolate PB&J Cookies

Chocolate PB&J Cookies

Adapted from Giade de Laurentis

Printable Recipe


  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (I used Hershey’s)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 3/4 cup peanut butter (either smooth or chunky)
  • 3/4 cup sugar, plus 1/4 cup for rolling
  • 1/2 packed cup light brown sugar
  • 1 egg, room temperature, beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup of your favorite jam


Put rack in center of oven and preheat to 375 degrees.  Line baking sheet with parchment paper and set aside.
In medium bowl, sift together the flower, cocoa powder, baking soda and salt.
In separate mixer bowl, beat butter, peanut butter, 3/4 cup sugar and light brown sugar until smooth, about 30 seconds, scraping down sides of bowl as needed.  Add egg and vanilla and mix until blended, then lower speed to low, and gradually add flour mixture until incorporated.
Put remaining 1/4 cup sugar in a small bowl, form the dough into balls about the size of a golfball and roll in sugar.  Place on baking sheet, and make an indention in the middle (a round 1/4 teaspoon measure works as does the end of a wooden spoon).  Spoon jam into each hole and bake for 8-10 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.

**Liz’s Cooking Tidbits:

Butter…unsalted or salted?…room temperature or softened?

1. Always make sure your butter is unsalted (unless otherwise called for) and at room temperature.
  • Room temperature butter-you can leave an impression with your finger…set out 1 hour in advance
  • Softened butter-your finger will leave a deep impression but you can still pick it up without it falling apart
  • Soft butter-too soft to pick up
The temperature of butter makes a difference in the outcome of the recipe. If you don’t have an hour’s lead time for the butter to come to room temperature, either cut it into small slices or grate it on a large grater.  It will come to room temperature in about 10 minutes. Never use a microwave to soften the butter.
2. Keep your cookie dough cold.  Refrigerate your dough for 10-15 minutes before baking to keep cookies from spreading too much.
3. Bake one sheet at a time in the center of the oven.
4.  Always cool your cookie sheets between batches.  Dough put on a warm sheet will start to melt and spread, adversly affecting the cookie’s shape and texture.
5. Using an ice cream scoop will provide uniform cookies, and rule of thumb is to leave at least 2 inches between them when baking.
6.  Cream butter and sugar for about 30 seconds, and never go above medium speed as this will heat up the butter.

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