April 2, 2018
Happy Peanut Butter & Jelly Day!
…. doesn’t that make you want a glass of cold milk? mmmmm
Today is National Peanut butter and jelly day, instead of making a post about spreading peanut butter and jelly on bread, I decided to give PB & J cookies a try. Thank you Martha Stewart! The cookies are super easy to make and just as delicious!
Now who doesn’t love a good thumbprint cookie? I love how you can pretty much make anything into a thumbprint cookie and these cookies are the proof! From the perfect drop of raspberry jam in the middle, to the soft and chewy, sugar coated, peanut buttery goodness that surrounds it, these cookies are sure to make your mouth water and your tummy smile. You might also want to find a hiding spot for them, they were a huge hit at our games night with some friends.
What you need:
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup smooth peanut butter
- 1/2 cup unsalted butter, softened ( 1 stick)
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar, plus about another 1/3 more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam ( you can use whatever kind you want, I stuck with raspberry because that’s what I had in the fridge)
What to do:
- Preheat your oven to 350° and line 2 baking sheets with parchment paper (I used 1 1/2 baking sheets)
- In a small bowl, mix together you flour, baking powder, baking soda and salt
- In a large bowl, beat together butter and both sugars until pale and fluffy
- Add the egg and vanilla into the large bowl and beat until fully mixed in
- On a low speed, mix your dry ingredients into the large bowl until everything is combined
- With dough, make tablespoon sized balls and roll them in the sugar you have set aside. Place on baking sheets about 1-2 inches apart. Does anyone ever actually measure their spacing??
- Bake in the oven for 10 minutes
- After the 10 minutes, take baking sheet out of the oven, using a spoon make indentations in the middle of each cookie. We used 1 tsp measuring spoon to make our indentations. You want them to be deep enough to put the jelly in.
- Place baking sheets back in the oven for another 7 minutes, before taking them out and letting them cool completely.
- Heat jam up in a small sauce pan, until it’s less jam like and more liquid like (30 seconds-ish) scoop 1/2 of jam into each cookie.
- Store in an air tight container up to one week, if possible try leaving them in single layer.
Do you have a favorite PB&J recipe?
Let us know!