strawberry jam stuffed chocolate chip cookies
These are my JAM.
I wonder how many times I’ve used that joke in the past couple years of FMG’s existence.
I initially had plans to post another recipe today, but I kept staring too closely at the photos and brought myself to hate them, so here I am with a batch of awesome sauce cookies. Right on time for the Fourth of July. Cookies are one of the easiest entertaining desserts because you’re able to make a whole shit ton, or half a shit ton, and the flavor choices are endless. As far as the latter is concerned, I’d put these somewhere at the top of your list of “Independence Day to-make.”
Amongst all the berries of the world, I think strawberry is my favorite as far as its flexibility goes in both cooking and baking. And cocktails. The pretty little red cylindrical fruit pairs beautifully with savory and sweet, kinda like peanut butter. Goes well with peanut butter, too, as a matter of fact. On toast. Nom.
While these dudes were initially a pain in my ass, I grew to heart them once I nailed down the formula – and I hope ya’ll do, too. These unique cookies contain the beloved chocolate chip cookie base in all its buttery, sugary glory, but come with a surprise center of strawberry jam.
They’re bigger than your typical cookie, which only means there’s more to love out of each batch. A pleasant and pleasurable switch-up from the everyday formulations.
Bringin’ In the Dough
Not much to describe here as far as the base cookie goes. You’ve got all your typical ingredients, in well-tested and approved portions. Poof. I did most of the work for you!
Cream some butter and both brown and white sugar – I love the chew and slight caramelization brought by the brown sugar, so I go heavier on the former rather than the latter – then whip in eggs, and finally vanilla. Mix in flour, baking soda, and salt until just combined. Fold in lots of chocolate chips.
I provide a range for the flour in my recipe because the jam can yield a softer, more delicate cookie. I used 2 1/4 cup plus an extra tablespoon in my favorite batch, but the range of 2 1/4 to 2 1/3 worked swell depending on your preferences.
Jam That Jam In
The next step is our deviant, but by no means is it difficult. All you need to do is shove some strawberry jam into your cookie dough blobs.
First notable: buy a good quality, thick strawberry jam, or make your own. I usually get this one.
Next: scoop up some big honkin’ balls of dough into your hand. Well, not that honkin’, and if they literally honk please go see a doctor. Think: 2 tablespoon-sized balls. Make a well in the center and drop in a teaspoon of jam. Add more dough as needed (only a pinch or two, not a huge amount) in order to fully surround the jam with dough. This is important: if the jam protrudes, it will seep out the side of the cookie and make it flat and brittle.
Plop your dough balls on parchment lined baking sheets and bake away! 13-15 minutes will do the trick, but start checking them after 12. The edges should set up but the center can have a bit of wiggle to it. When you take them out of the oven, keep the guys on the baking sheet to cool, which finishes the baking process via residual heat from the pan.
Then, EAT!
If you make these ahead of time for your posse, store them in the fridge or freezer. Humidity will loosen the jam and cause the cookie to become very sticky and soft. Still tasty, but a little messier.
I use dark chocolate for my cookies, but semi sweet would be lovely, too. Hell, try milk if that’s your forte.
Finally, if you don’t like strawberry jam, any berry preserve will do. I’m betting raspberry would be rad! Or blackberry. I have both a raspberry cookie and a blackberry lavender cookie on the site if you’re feeling those, too.
All the berries!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Fun with strawberries:
Spicy Strawberry Salsa with Whipped Feta
Strawberry Fields Avocado Quinoa Salad with Poppyseed Vinaigrette
strawberry jam stuffed chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4-2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips or chunks
- 1/2 cup high-quality strawberry preserves
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. If the dough seems too sticky, add in 1-2 tablespoons of flour to bring it together.
- Scoop heaping 2 tablespoon-sized balls of dough into your palm and make a well in the center. Stuff 1 teaspoon of jam into the center and gently roll the dough so it completely surrounds the jam. Try not to let any jam peak out – add a little more dough if needed to seal. Place onto the prepared baking sheet. Repeat with the remaining dough, adding no more than 5 cookies per large baking sheet.
- Bake for 13-15 minutes until the edges are set but the center is still slightly jiggly. Let cool on the baking sheet – the cookies will continue to bake. Repeat with remaining batches of cookies.
- Serve warm with a sprinkle of flaky salt, or let cool to room temperature, cover, and store in the fridge for up to 5 days.
