A childhood favorite in cookie form!
I love getting my son in the kitchen with me, and what better kitchen activity than baking cookies?
So at breakfast one morning, I asked him if he wanted to bake cookies with me. He was super excited about the idea, so I asked him what kind of cookies he wanted to make.
“Peanut butter and jelly cookies.”
I loved his idea, and my mind immediately went to thumbprint cookies. They’re so much fun to make, no matter how old you are!
So I searched around a bit and came across this recipe from Martha Stewart.
I loved that these called for raspberry jam, although you could substitute any flavor you like.
One thing that I figured out while making these is that using the handle end of a wooden spoon was just not going to work. I don’t have any that would make a good sized divot to hold the jelly.
But then I glanced over and noticed that the back of my 1/2 teaspoon measuring spoon would be absolutely perfect!
That trick worked out really well, and made the process go much more smoothly.
This was an easy recipe that my 3-year-old loved helping out wth. Although, I’m not gonna lie, QC of each and every ingredient is his favorite part.
The apple doesn’t fall far from the tree, folks.
These cookies tasted great! I sent a bunch in to work with my husband to share with his co-workers, and they devoured them!
One of them even said they were the best PB&J cookies she’s ever had.
Hats off to Martha!
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup smooth peanut butter
- 4 ounces (1 stick) unsalted butter, softened
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam
- 1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
- 2. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
- 3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
- 4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.
Recipe from Martha Stewart