Wow! I'm loving this peanut butter cookie recipe.
The texture is very soft and a little crumbly----I really love that. So now I can skip the peanut butter and jelly toast today----I'm kind of a cookie gal anyway :)
Peanut Butter and Jelly Thumbprints
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup creamy peanut butter
1 stick butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 tsp. pure vanilla extract
1/2 cup raspberry jam
In small bowl combine flour, baking soda, baking powder and salt. Set aside.
In mixing bowl combine peanut butter, butter, sugar and brown sugar. Gradually add egg and vanilla. Mix until combined.
Scoop level tablespoons of dough, and form into balls. (I used a cookie scoop). Roll in sugar and place on cookie sheet or baking stone. Bake 350 degrees for 10 minutes. Remove from oven and make indentations in center by pressing with small spoon. Return to oven and bake an additional 6 to 7 minutes or until edges just begin to brown.
Cool completely on wire rack.
Heat jam for 30 seconds just to warm. Top each cooled cookie with 1/2 teaspoon of jam mixture. I used both raspberry and strawberry jam.
Store for up to 1 week.
Recipe source: Martha Stewart
