I don’t know why I felt the need to move beyond the peanut butter & jelly sandwich, because truthfully I could eat it any day, at any time but sometimes you feel like a sandwich, and sometimes you feel like eating a bunch of cookies. Sometimes I feel like eating both, so that’s just what I did.
Here’s what you will need:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup smooth peanut butter
- 4 ounces (1 stick) unsalted butter, softened
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- cinnamon and sugar for sugaring the cookies
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam
Recipe only slightly adapted from Martha Stewart
Makes about 30 cookies, depending on the size of the cookie, roughly tbsp sized.
Wow, butter is delightful – but not worth taste testing, yet!
Butter and peanut butter and sugar, and more sugar – getting closer!
Vanilla and egg are added. I do taste the dough here. I know raw egg – yikes! – but I do it anyway.
Add in the flour and dry ingredients, and look at this crumbly, buttery deliciousness! Taste away – still raw egg if you’re squeamish!
Ball up those cookies and throw them in with some sugar (I added cinnamon because I like it). I also like how they look like little mini donuts.
Bake at 350 – after ten minutes you pull these guys out of the oven and make a little dip in the top of the cookie, bake for another 6 or 7 minutes. Then fill the little dip with your favorite jelly, jam, marmalade.
And then pour a big glass of milk.
It’s mandatory.
Peanut butter and jelly really loves milk.
The Daily Batch 