Peanut Butter and Jelly Cookies
Ingredients
- 1 stick unsalted butter at room temperature
- 1 cup smooth peanut butter
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups AP flour
- 1 Tbsp baking soda
- 2 large eggs
- 1 cup Jam, pick your favorite flavor. Raspberry is preferred, but any will do. Just make sure it is thick enough to stand up to baking and not run.
Instructions
- Preheat the oven to 350.
- Mix the flour, salt, and baking soda in a separate bowl.
- Beat the butter, peanut butter, and sugars in a mixer with a paddle attachment until it is smooth and well blended. Scrape down the sides and paddle as needed.
- With the mixer running, add the eggs one at a time and mix well. Then add the vanilla.
- Add the flour mix a little at a time on low speed to prevent it from flying all over. Mix in well until a smooth dough forms.
- Scoop dough onto a pan with a non stick pad or wax paper or parchment paper sprayed with pan spray. Press down the dough balls to form a thick disk. Push your thumb or finger into the middle of the cookie and put jam in the indentation.
- Bake at 350 degrees for 12 to 15 minutes until the cookies have browned up and are crisp.
Notes
The choice of jams can make the cookie better. I probably wouldn't use grape jam. It tends to be runny. Look for something that is relatively thick.
How long the cookies bake is a personal decision. I like to leave them a touch under, so the are crisp outside, but moist inside. Others like them crisp through and through. The crisper they are, the longer they last before getting stale, in general. This is due to a lack of moisture. So, there is a trade off.