Strawberry Switcheroo

In honor of Valentine’s Day, I recently made a batch of experimental cookies. I decided to see what would happen if I used strawberry jam instead of sugar for the dough. I’m a big fan of adding unusual ingredients to cookies to see how it turns out, and in this case I was happily surprised.

Strawbetter Believe It

The first thing I did was cream the room temp butter together with the strawberry jam. The smell was already wonderful. I am going to repeat this substitution with many variations. Different jams and jellies could work, but for this recipe strawberry was the order of the day.

Next I added the eggs and then combined the flour, baking soda, and salt to complete the dough. I let the dough chill for about an hour in the fridge. It was enough time, but it might get even better if left overnight.

Hearts full of Cream

I formed the dough into cookie sized balls and pressed one Hershey’s Strawberry Cream Filled Chocolate Heart onto each ball. I baked in the oven at 350 for 8-10 minutes and allowed the cookies to cool on a rack. The cookie was light and fluffy and the chocolate cream heart was a sweet rich counterpoint. These cookies are so good!