Peanut Butter and Jelly Cookies

pbjcookies

The last time I made PB&J thumbprint cookies they were too crunchy, I didn’t like them at all –  I had used a recipe from Martha Stewart’s cookie book. This new recipe is also a Martha Stewart recipe (from MS Living magazine, 2011) but the texture of this recipe is much better. I modified it only in the presentation – they are supposed to be heart-shaped but I think a simple circle is just fine (and easier).

Chris loved these straight from the oven. They were delicious the next day, soft and jammy and delicious. These were a hit at Dan & Kathy’s Easter dinner today.

Just be careful, don’t move them or stack them if they are still warm at all, they will collapse in the empty spaces! You can see that the jammy middle caved in on the top row – that one was warm when I moved it to the top of the pile.

Martha Stewart’s Peanut Butter and Jam Cookies 

makes about 24 cookies (my batch made 25)

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1/3-1/2 cup raspberry jam, stirred to loosen

Directions:

  1. Whisk together flour, baking powder, and 1/4 teaspoon salt. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in peanut butter, then egg. Reduce speed to low, and beat in flour mixture until dough forms. If dough is sticky, refrigerate for 5 to 10 minutes.
  2. Preheat oven to 350 degrees. Roll dough into 1 1/2-inch balls (I used a  2 tablespoon scoop). Arrange on parchment-lined baking sheets, spacing 1 1/2 inches apart. Press down to flatten into 1 3/4-inch rounds. Make indentation in center with bottom of 1/2 teaspoon measure. Refrigerate for 20 minutes.
  3. Bake for 12 minutes. Remove from oven, and re-press the indentation using the 1/2 tsp measure. Fill indentation of each with a generous 1/2 teaspoon jam. Bake until cookies are firm, 6 to 7 minutes more.

I also dyed some eggs – we had some dye in the back of the pantry for a few years and I figured I should use it. I only did 6 eggs, but forgot that ours are brown, but the colors took pretty well anyway! I only did the bright colors – the 4 on the right are their natural color.

eggs

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