We have a picky eater in our house. A really picky eater. My three year old likes maybe 5 foods in this whole world. Okay, I’m probably exaggerating. He will eat maybe 12 things. On a good week. Peanut Butter is one of them. Since he refuses to eat all meat, dairy and Peanut Butter are important foods for him. The other day, the Monkey told me that he had a “great idea.” What if, we made a Peanut Butter and Jelly “Cuh-Ee!” I wondered why it wouldn’t be possible to make a Peanut Butter and Jelly Cookie using a variation of the basic Peanut Butter Blossom recipe, and adding Jelly to make them a PB&J Thumbprint cookie. Rarely do I get a baking challenge from my enthusiastic helper, so I decided to do a little digging for a recipe.
If you ever search for Peanut Butter recipes on Pinterest, you’ll quickly see how many wonderful baking opportunities you have with Peanut Butter as a primary ingredient, and the Monkey’s wish came true. I found a number of tasty looking Peanut Butter and Jelly cookie recipes. I reviewed them all, and decided to try a recipe on the blog, Crumb, with a few modifications based on other recipes that I found.
- 1 Stick (1/2 Cup) Unsalted Butter, softened
- 1 Cup Light Brown Sugar
- 1/2 Cup Granulated (White) Sugar
- 1 Teaspoon Vanilla
- 2 Large Eggs
- 1 Cup Skippy Natural Peanut Butter
- 2 Cups of Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 to 1/2 Cup of Granulated (White) Sugar in a small dish for rolling
- 1 Cup of Jam (I used strawberry, but you should use your favorite PB&J jam!)
I’ve always loved fresh ground peanut butter, but I actually don’t like cooking it as well. And, given the quantity of Peanut Butter that we go through around here, I tend to buy Natural Skippy Peanut Butter these days. It’s a hit with the Monkey (which is KEY!), and is available at Walmart or any local grocery store, so I don’t have to run to the farmer’s market.
Now, make these cookies like you make your standard peanut butter cookie. Preheat the oven to 350 Degrees/ Measure the flour, baking soda, baking powder and salt into a bowl and set aside. Put the butter, sugar, eggs and vanilla in your mixer, and add the peanut butter. Once it’s good and smooth, add the flour mixture. Once your batter is complete, you’ll want to roll the dough into teaspoon-sized balls and roll them into the granulated sugar. Pop the cookies into the oven for 8 minutes. While you are waiting scoop out your jam into a small dish, and mix it well to make the consistency smoother and slightly more liquid.
When the timer goes off, pull the cookies out of the oven. They should look like little puff ball that haven’t totally flattened or spread out. That’s the perfect point. They aren’t entirely done. With a round spoon, like a sugar spoor or measuring spoon, gently press a small circle indentation into the cookie. Sure, you could use a regular spoon but the shape won’t be perfectly circular, so I used my sugar spoon. Then add the jam into the indentations. You are then going to stick the cookies back into the oven for 2 to 3 minutes. This will allow the cookies to finish baking and the jelly to set a bit.
The cookies turned out perfectly, and they do taste like a delicate, dessert version of a perfect Peanut Butter and Jelly sandwich. Based on the bite that the Monkey took from the cookies I was setting out to photograph, I think he approved.
What is your favorite peanut butter dessert? Right now if you’d like cooking with peanut butter, you can get a coupon for Natural Skippy Peanut Butter! Yum!