Peanut Butter And Jelly Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 25 |
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Like a thumbprint cookie, only cuter. Ingredients:
4 tablespoons unsalted butter, soft |
1/2 cup white sugar |
1/2 cup brown sugar |
1 cup peanut butter, creamy or chunky (i use adams brand) |
1 each whole egg |
1 1/4 cup unbleached all purpose flour |
1/4 teaspoon kosher salt |
1 tablespoon baking powder |
jam or jelly, according to your preference |
Directions:
1. Cream together butter and sugars until mixture is light and fluffy.
2. Beat in peanut butter until uniformly combined.
3. Beat in egg.
4. Stir in dry ingredients and mix until dough comes together. Dough will likely be a bit crumbly at the bottom of the bowl; just knead a few times to mix it in. 5.Wrap dough in plastic and chill at least thirty minutes. 6.Preheat oven to 350ºF.
5. Divide dough into 1/2 ounce pieces and roll into spheres.
6. Place balls on baking sheet (greased, or lined with parchment or a Silpat) and smush to form discs about 1/4” tall.
7. Using your finger, a chopstick, or some other similarly shaped item, press a divot in the dough large enough to accommodate ⅛- 1/4 teaspoon jam or jelly.
8. Spoon preserves into the dough (I use a heaped ⅛ teaspoon).
9. Sprinkle white sugar around the edge of the cookie, if you’d like a crispier finish.
10. Bake in preheated oven for 8 - 12 minutes, or until edges are firm and golden.
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