Berry Chocolate Thumbprint Cookies

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 tsp. vanilla extract

3.9-oz. package INSTANT chocolate pudding mix

1/4 cup unsweetened cocoa powder

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. sea salt

1 cup chopped, sliced almonds

8 oz. berry jam of your choice - recommend blackberry, raspberry, or strawberry

1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl plus a hand mixer), cream the butter, brown sugar, and granulated sugar until fluffy.
2. To the bowl, add the eggs and vanilla, and mix again to combine well.
3. Add instant chocolate pudding mix and cocoa powder, and mix again until well combined.
4. Add flour, baking soda, and salt to the mixer, and mix again until dough is well combined.
5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
6. Scoop dough by the tablespoon, and roll into a ball using your palms. Roll each dough ball in chopped almonds, and place on the lined baking sheet. Using a teaspoon measuring spoon, gently press an indentation into each dough ball (this will help form the “thumbprint” to hold the jam!).
7. Bake cookies at 350 degrees F for 10-12 minutes.
8. After removing cookies from the oven, while they are still hot and on the baking sheet, use a tablespoon measuring spoon to gently press the center of each cookie, forming your thumbprint to hold the jam.
9. Transfer cookies to a wire baking rack to cool completely.
10. Once cookies are cooled, fill each “thumbprint” with about 1 teaspoon of berry jam.
11. Allow cookies to set at room temperature for several hours, which will allow the jam to set and form a light skin on top, making them easier to store. Store in an airtight container.