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PB&J Cookies

sarahsslowjam
Use your favorite Sarah's Slow Jam flavor!
Use your favorite Sarah's Slow Jam flavor!

Ingredients

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup smooth peanut butter

  • 4 ounces (1 stick) unsalted butter, softened

  • â…“ cup packed light-brown sugar

  • â…“ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ cup raspberry jam

Directions

  1. Preheat oven to 350 degrees.

  2. Place parchment paper on the baking sheets.

  3. Whisk together flour, baking powder, baking soda, and salt.

  4. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until well blended. Reduce speed to low. Add dry ingredients, and mix until combined.

  5. Scoop tablespoons of dough, and form into balls. Transfer to baking sheets, spacing about 2 inches apart.

  6. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with a small spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more.

  7. Transfer sheets to wire racks, and let cool completely.

  8. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds.

  9. Spoon about 1/2 teaspoon into each indentation.

  10. Cookies can be stored for up to 1 week.




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