A couple of things are reminding me of being a kindergartener right now. The first day of school, for one. For lots of people, it was last week or the week before. For me, the only reason I really noticed is because the blissfully light summer traffic has once again descended into gridlock. Welcome back, everyone! I’m really enjoying sharing the roads with you again! Second, I have an unshakable cold, which makes me act like a small child. Whining, complaining, going completely limp when someone tries to make me get up and do something…hey, I’m reminding me of being a kindergartener!
So aside from tantrums and snotty noses, what’s more small child nostalgic than peanut butter and jelly? Peanut butter and jelly…cookies? I came across this recipe for Rolo-stuffed peanut butter cookies, but didn’t have Rolos, and I thought they’d be just as good with jelly. I loved how they turned out – soft, chewy, classic peanut butter cookies with a sweet burst of strawberry jelly in the middle. I worried that the jelly would just soak into the peanut butter and turn into a soggy mess, but they were delicious (and very popular in the office).
To those of you with kids back in school, these are a great after-school treat (or, you know, they also work as a present to yourself for getting through the summer – whatever works). And to those of you who don’t, they’ll still put a smile on your face, because hello? COOKIES.
- 2 cups all-purpose flour
- ¾ tsp baking soda
- 4 oz (1 stick) unsalted butter, at room temperature
- ¾ cup creamy natural peanut butter
- 1¼ cup packed light brown sugar
- 3 Tbsp milk
- 1 Tbsp vanilla extract
- 1 egg
- 1 cup jam or jelly of your choice
- Preheat oven to 350 F. Line two baking sheets with parchment and set aside.
- Combine flour and baking soda in a small bowl and set aside.
- In a mixing bowl or the bowl of a stand mixer, beat butter, peanut butter, brown sugar, milk and vanilla until incorporated.
- Beat in egg until blended.
- Add flour and baking soda to the batter and beat until just incorporated.
- Cover the dough with plastic wrap and refrigerate for 20 minutes (note: this is not mandatory but I find it makes the dough easier to work with).
- Scoop one tablespoon of dough and make a well in the center with your thumb. Fill the well with jelly and cover with another tablespoon of dough to make a ball. Make sure the sides are sealed well.
- Place each ball on baking sheets two inches apart. If desired, use the tines of a fork to make crisscross patterns on the top.
- Bake for 14-15 minutes, until bottoms are lightly browned. Cool for five minutes on baking sheets, then remove to racks to cool completely.
Source: Cookie recipe from Crazy For Crust