I’ve been seeing recipes for these all over, and wanted to try some myself. It seemed pretty easy, just adding some jelly to peanut butter cookies. And what goes better together than peanut butter and jelly? Here’s my take.
You Will Need:
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup light brown sugar, firmly packed
- 3/4 cup white sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 2 eggs
- 1-1/2 tsp vanilla extract
- 1/2 cup jam (I used raspberry jam)
Preheat oven to 325°F. In medium bowl, sift together flour, baking soda, and salt.
With a stand mixer, blend sugars and butter until creamy. Scrape sides to ensure it’s well incorporated. (Tip: To soften butter quickly, microwave on high for about 20 seconds.
Add eggs, peanut butter, and vanilla. Scrape sides to ensure it’s well incorporated. Next, while the mixer is running on a slow speed, slowly add in the flour mixture. Again, scrape the sides to ensure it’s well incorporated.
Drop dough by rounded tablespoons onto ungreased cookie sheet. Press down gently on the top and bake for 18-22 minutes or until brown around the edges. (For even baking, rotate cookie sheet 180° half way through cooking. If you have two cookie sheets, do the same and also swap them from top to bottom.)
Immediately after the cookies come out, make indents in the middle with the back of a spoon and fill these indents with jam. The cookies are now ready to be devoured. Makes about 3 dozen cookies.
Like recipes with jam? Check out last week’s post on jam filled cupcakes!
I’m going to be starting a new series of baking posts in which I test out various recipes found on Pinterest. If you see anything interesting that you’d like me to try out, or if you’d like me to test out your own recipe, let me know!