These cookies taste like bite-sized blueberry pies. Think: crumbly with a slight chew, similar to streusel that’s baked on a bed of fruit. The jam is added after the cookies are partially baked, so it stays saucy while keeping the cookie tall and plump. If you prefer jam that’s more cooked, feel free to add it in the beginning, but know the cookies will spread a touch more.
If blueberry and pecan aren’t your vibe, don’t worry. This forgiving recipe allows you to riff to your heart’s content. Swap out the pecan butter for any unsweetened natural nut butter and fill their cores with anything from apple butter or lemon curd to mini peanut butter cups or pitted dates. Try rolling them in spice sugar, shredded coconut, powdered freeze dried fruit, or wheat germ. The options are endless!
The cookies are best eaten the same day, but rounds of cookie dough can be frozen and baked from frozen as needed.
Also try these Chocolate-Hazelnut Thumbprint Cookies and read more about making your own nut butter here. —Sohla El-Waylly
- Prep time 15 minutes
- Cook time 15 minutes
- makes 30 cookies
(100 grams) unsalted butter, melted
(160 grams) packed dark brown sugar
large egg yolk
(210 grams) natural unsweetened pecan butter, at room temperature
(125 grams) all-purpose flour
Old-fashioned rolled oats
- Heat the oven to 350°F and line a rimmed sheet pan with parchment.
- In a medium bowl, thoroughly whisk together the butter, brown sugar, salt, and baking soda until there are no pools of butter, about 2 minutes. Add the egg yolk and vanilla and whisk until no streaks of yolk remain, about 1 minute. Add the pecan butter and whisk until well combined.
- Add the flour and, using a stiff rubber spatula, fold until just combined. The dough will be soft and slightly greasy.
- Portion the dough with a #60 cookie scoop or use your hands to roll rounded tablespoons of dough into 1-inch balls about 20 grams each. (The dough can quickly dry out, so keep it covered with a damp towel while you are working.)
- Place the oats in a small bowl and toss each cookie in the bowl to coat. Arrange on the prepared sheet pan, leaving about 1 inch between cookies. (If you have trouble with the oats sticking to the cookie dough, try brushing them with melted butter.)
- Bake for 9 minutes then remove from the oven. Using the back of a teaspoon or the end of a wooden spoon, make an indent in the center of each cookie. Fill each divot with a rounded 1/4 teaspoon of blueberry preserves.
- Return to the oven to bake until matte and dry to the touch, about 4 minutes. (The cookies will be soft, but they’ll crisp as they cool.) Allow the cookies to fully cool on the sheet pan. In an airtight container, these cookies will keep at room temperature for 3 days or in the freezer for 2 weeks.