Blueberry Heaven Cookies with Jam Filling (Print version)
Soft cocoa cookies wrapped around thick blueberry jam, baked until chewy with a glossy berry center.
# Ingredients:
For the cocoa dough
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1/2 cup (40 g) unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon fine salt
05 -
1/2 cup (113 g) unsalted butter, softened
06 -
3/4 cup (150 g) granulated sugar
07 -
1/4 cup (55 g) packed light brown sugar
08 -
1 large egg, room temperature
09 -
1 teaspoon vanilla extract
10 -
3-5 drops purple gel food coloring, optional
For the filling and finish
11 -
1/2 cup (160 g) thick blueberry jam or preserves
12 -
1/4 cup (50 g) granulated sugar, for sprinkling
# Instructions:
01 -
Heat the oven to 350 F (175 C). Line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly blended and free of cocoa lumps.
03 -
Beat the softened butter, granulated sugar, and brown sugar for 2-3 minutes until lighter and fluffy. Beat in the egg and vanilla until smooth.
04 -
Add the dry ingredients to the butter mixture and mix on low just until combined. Add the purple gel coloring if using and mix only until the color is even.
05 -
Scoop 1 tablespoon portions of dough. Flatten each portion, place about 1/2 teaspoon blueberry jam in the center, then wrap and pinch the dough closed. Roll into smooth balls.
06 -
Place the filled dough balls on the prepared sheets and chill for 15 minutes. Sprinkle the tops with the finishing sugar.
07 -
Bake for 10-12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack.
# Good to know:
01 -
Use thick jam for the cleanest centers.
02 -
Cookies are best after cooling for at least 15 minutes.
03 -
Freeze shaped dough balls for up to 2 months.