PB&J Cookies are the delicious treat you didn’t know you needed! If you carve the comfort of a good PB&J every now and then, these cookies will definitely appeal to you!
I may be a grown-up with all kinds of grown-up responsibilities, but I still love a good peanut butter and jelly sandwich. Who doesn’t? However, I think I recently discovered something even better: Peanut butter and jelly COOKIES!
I stumbled on this Martha Stewart recipe several years ago and stashed it in my 3 ring recipe binder (which should be labeled: ‘Recipes I’ll Try Someday’). Well, on a recent cold and snowy Minnesota day, that day finally came.
My trusty helper (i.e. my 5 year-old daughter) was up for a Martha challenge, and the results are scrump-did-il-ee-umptious. I served them at a recent get-together with other full-fledged adults, and all of us gave these chewy, peanut-buttery cookies an A+.
Cookie Ingredients
- 1 1/4 cups all-purpose flour (I only had whole wheat, so that’s what I used!)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup peanut butter
- 1 stick unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup jelly (any flavor)
Steps
1. Preheat oven to 350. Whisk together flour, baking powder, baking soda, and salt.
2. Beat peanut butter and butter with a mixer on medium until smooth. Add sugars, and beat until fluffy.
3. Add egg and vanilla to peanut butter mixture and beat until well mixed.
4. Add dry ingredients and mix.
5. Form tablespoons of dough into balls. Roll each dough ball into granulated sugar and transfer to baking sheet (I used my trusty non-stick Pam on the baking sheet first). We also like to use what we call a “dough scooper.”
6. Bake about 10 minutes, or as Martha says “until cookies are puffy.”
7. Remove from oven. Make indentations in centers by pressing with a spoon (Martha says it should be a wooden spoon. I say it can be any material!).
8. Return to oven and bake until edges are golden—about 6-7 minutes.
9. Place on wire racks and let cool.
10. Heat jam in a saucepan, stirring until loosened, for about a minute.
11. Spoon about a 1/2 teaspoon of warm jam into each indentation.
Delish! Now how about a Big Thumbs Up?
Originally published February 5, 2018