R Barbara Bronze Post Medal for All Time! 190 Posts
April 6, 2013
I love peanut butter cookies, but had never had the PB&J version. My daughter stopped by today for a visit and we decided to make a batch. The end result was dessert before dinner. They were scrumptious.
Total Time: 1.25
Yield: 30 + cookies
.5 cups butter, softened
.5 cups peanut butter
.5 cups white sugar
.5 cups brown sugar, packed
1.25 cups unbleached flour
.75 tsp baking soda
.5 tsp baking powder
.25 tsp salt
fruit jam, any flavor
In bowl, cream butter, peanut butter, and sugars.
Beat in egg.
Combine dry ingredients in separate bowl and gradually add to butter and sugar mixture.
At this point you can cover and chill for 30 minutes to an hour. However, I found the consistency firm enough to continue without this step.
Roll the dough into 1.25 inch balls.
Place on greased cookie sheets and make a depression in the center using your thumb.
Place .25 tsp. of jam (your choice, we used marionberry) into the thumbprint.
Bake at 350 degrees F. for 13 minutes or until bottoms begin to brown.
Allow to cool a few minutes on the cookie sheet, just long enough that they have set up a bit.
Remove and continue cooling on a wire rack, if you have one. We simply placed them in a single layer on a serving plate. Enjoy.