I made two different kinds of cookies using the same base recipes, and both tasted delicious! I made both these pb and j stuffed cookies and pb and j thumbprints!
https://ofsaffronandsugar.wixsite.com/ofsaffronandsugar/blog/pb-and-j-thumbprint-cookies
I hope you enjoy both variations of these peanut butter and jelly cookies!
Ingredients:
1/2 cup (1 stick) Softened butter
1/2 cup brown sugar (loosely packed)
1/2 cup granulated sugar
1 1/2 cups all purpose flour
3/4 ts baking soda (reduce by half for high altitude)
1/4 ts salt
1 egg
1 ts vanilla
1/2 Ts 2% milk
3/4 cup creamy peanut butter
1/3 cup grape jelly (I’m sure any other flavor of jelly would also work)
80-100 Reese’s peanut butter chips
Steps:
1. Preheat oven to 425°
2. Mix softened butter with both sugars.
Stir thoroughly, then add flour, baking soda, and salt.
3. Stir in egg, vanilla, and milk.
4. Add peanut butter (and 1 tablespoon water if it is too dry).
5. Make ten balls of dough, about 3 inches apart.
6. Flatten balls, then fill with a small spoonful of grape jelly.
7. Pinch edges around jelly, then roll into a ball and place 4-5 peanut butter chips on top.
8. Bake at 425° for 7 minutes or until edges turn golden brown.
Servings: 20 cookies
Calories: 230 calories per cookie