PB & J Cookies

  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 3/4 cup creamy natural peanut butter
  • 1 1/4 cup packed light brown sugar
  • 3 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 egg
  • 1 cup jam or jelly of your choice
  1. Preheat oven to 350 F. Line two baking sheets with parchment and set aside.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. In a mixing bowl or the bowl of a stand mixer, beat butter, peanut butter, brown sugar, milk and vanilla until incorporated.
  4. Beat in egg until blended.
  5. Add flour and baking soda to the batter and beat until just incorporated.
  6. Cover the dough with plastic wrap and refrigerate for 20 minutes (note: this is not mandatory but I find it makes the dough easier to work with).
  7. Scoop one tablespoon of dough and make a well in the center with your thumb. Fill the well with jelly and cover with another tablespoon of dough to make a ball. Make sure the sides are sealed well.
  8. Place each ball on baking sheets two inches apart. If desired, use the tines of a fork to make crisscross patterns on the top.
  9. Bake for 14-15 minutes, until bottoms are lightly browned. Cool for five minutes on baking sheets, then remove to racks to cool completely.

Read entire article and recipe with instructions HERE!


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