My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Thursday, March 5, 2015

Chocolate Peanut Butter Cookies with Blackberry Jam


Giada made these look so damn good on her show...I had to try em out! Not that I'm surprised, but they are delicious!
{ Prep Time: 20 mins / Cooking Time: 15 mins / Difficulty: Easy / Yields: 3 dozen }

Ingredients:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, slightly beaten 
1 teaspoon pure vanilla extract
1/4 cup blackberry jam

Directions:
1. Put an oven rack in the center of the oven. Preheat to 375 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat; set aside.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together. Scrape down the sides of the bowl as needed, and continue mixing until smooth, for about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1" balls and roll in the sugar. Arrange 5 balls of dough, 2"apart, on each baking sheet. Using the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2"- 3/4" deep. Spoon 1-2 teaspoon of jam into each hole.
5. Bake for 14 minutes until the dough has spread and the surface of the cookies are cracked. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes.


Recipe borrowed from Giada De Laurentiis

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