Who doesn’t love a classic, simple peanut butter and jelly sandwich? When you add chocolate to the mix, hold onto your hat! The classic combination is so ridiculously comforting that I can barely handle it!
What about when you turn this classic sandwich into a cookie? It makes a crazy delicious, ultra comforting treat! They are wonderfully soft, peanut buttery, chocolate-y, and the center is perfectly gooey and bursting with blueberry flavor.
I adapted these cookies from a Giada De Laurentiis recipe. Raise your hand if Giada is your idol! She originally used blackberry jam; I used blueberry simply because it is what I had open in the fridge. You could use any kind you like, just make sure it’s a good quality jam. I think raspberry jam would be perfect: sweet and slightly tart. Yum, I may just make another batch right now!
I also swapped the butter for unrefined extra virgin coconut oil in my effort to try to make these cookies healthier, as healthy as cookies can be anyways. I also used whole wheat flour. It adds so much flavor and nutrition, you should try it!
Are you itching to make these fantastic cookies now? Ready, set, go!
- 1 cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ½ cup unrefined virgin coconut oil, slightly melted but not to the point where it is liquid.
- ¾ cup creamy peanut butter. Chunky is okay if you want your cookies to have a crunch.
- ¾ cup sugar
- ½ cup light brown sugar, packed
- 1-2 eggs, room temperature. You may need the second one if the batter is too dry.
- 1 teaspoon pure vanilla extract
- ¼ cup good quality blueberry jam, or any other flavor your may prefer.
- Adjust oven rack in the center of the oven and preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a silpat.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fit your stand mixer with the paddle attachment. Beat the coconut oil, peanut butter, sugar, and light brown sugar together until almost smooth. Make sure to scrape down all of the sides.
- Add the egg and vanilla extract and mix until blended. With the mixer on low speed, gradually add the flour mixture until incorporated. The dough should be slightly sticky and hold together well. If it seems a little dry add the second egg and mix until it’s incorporated.
- With a large ice cream scoop form large balls. Place the cookies on the cookie sheet, spread evenly apart.
- Using the handle end of a rounded wooden spoon, or some other utensil with a rounded ¼ inch diameter, create a hole in the center of each cookie. Be careful not to poke all the way to the bottom, only about ½ to ¾ inch deep.
- Spoon about 1 teaspoon of blueberry jam into the hole, filling it to the top.
- Bake the cookies for 11 to 15 minutes, or until the dough has spread out and the cookies have cracked a little.
- Cool for 5 minutes on the pan and then transfer the cookies to a cooling rack. Allow to cool completely. Serve immediately or refrigerate for several days.
Adapted from: Giada De Laurentiis