My daughter is allergic to peanuts and my son out of solidarity and/or convincing from his older sister always thought he was too. Even to this day he will not eat peanuts. So I was deprived of making peanut butter and jelly sandwiches for them when they were younger. This also meant I never made peanut butter cookies back then either. Now that my kids are young adults and can fend for themselves, I find myself craving foods from my long lost childhood. Tonight, I caved in. Once in a while I find I need to treat myself to something sweet. I hope you treat yourself too.
This recipe yielded 32 cookies for me.
- 1 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick butter, room temperature
- 1/2 cup granulated sugar, plus additional for rolling
- 1/2 cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- jam or jelly flavor of your choice
- In a small bowl add flour, baking powder and salt. Mix well. Set bowl aside.
- In a large mixing bowl add butter and both granulated and brown sugar. Mix until fluffy. About 1-2 minutes.
- Add peanut butter and mix another minute.
- Add egg and vanilla extract and mix until combined.
- Gradually add flour mixture to mixing bowl until just combined.
- Cover cookie dough with plastic wrap and refrigerate for an hour.
- Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
- Use a 1 tablespoon sized cookie scoop. Shape the dough into a ball and roll it into a shallow dish with some granulated sugar. Place the cookies about two inches apart onto the prepared baking sheets. Discard any leftover sugar used for rolling the cookies.
- Bake the cookies for 10-12 minutes and the cookies are golden brown. Right after the cookies come out of the oven, make an indent in the center of each cookie using a clean 1 teaspoon measuring spoon. Use caution as the cookies will be very hot. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to fully cool.
- Once the cookies have cooled fill the center with 1/4 teaspoon of your favorite jam or jelly.