son’s lunches were so easy! I’ve outgrown my love of peanut butter and jelly sandwiches for lunch, but I haven’t outgrown my love of peanut butter and jelly. I now love the same flavors in my cookies. I added raspberry jam to my favorite peanut butter cookie, and I was transported back to first grade!
Peanut Butter and Jelly Cookies
½ cup butter
½ cup chunky-style peanut butter
½ cup granulated sugar
½ cup firmly packed light-brown sugar
1¼ cup all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup chopped peanuts
½ cup raspberry jam
Preheat oven to 375°F. Line three baking sheets with parchment paper. In a large bowl, combine butter, ½ cup granulated sugar, brown sugar, egg, vanilla and chopped peanuts, and mix thoroughly. In a medium bowl, mix flour, baking powder, baking soda and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Chill dough about 3 hours or overnight. Roll dough into 1-inch balls, and roll the balls into granulated sugar. Place 3 inches apart on the prepared baking sheets. Press the top of a wooden spoon gently into the dough to create a small indentation. Bake the cookies for 9 minutes. Remove the baking sheets from the oven and place ½ teaspoon of jam in the small indentation. Bake the cookies for another 1 to 2 more minutes or until the cookies are slightly brown and the jam is set. Makes 36 cookies.