PB n J. You know it, you love it, and you're going to make it even better by putting it into cookie form. This soft and chewy cookie will melt in your mouth and remind you of better days. Plus it's a good excuse to buy that sugar laden DELICIOUS JIF peanut butter (no shame if that's your normal though, we don't yuck each other's yum here). Also, because these cookies have jam, you can and should eat them for breakfast. You're welcome.
1/2 cup white sugar
1/2 cup brown sugar
1 cup peanut butter (Kraft of Jif)
1 1/2 cups flour
1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1/4 cup raspberry jam (or your favorite jam)
1/2 cup butter
2 eggs
Bring your butter to room temp
Preheat oven to 350F. To a large bowl, add 1/2 cup room temp butter, 1/2 cup brown sugar, 1/2 cup white sugar, and blend with a hand mixer on medium for 3 minutes.
To your bowl, add 1 cup peanut butter, 1 tsp vanilla, 2 eggs and mix again until combined - about 1 minute.
To the same bowl, add 1 1/2 cups flour, 1/2 tsp baking powder and 1/2 tsp salt. Mix with a wooden spoon until just combined.
Scoop dough into balls the size of golf balls and roll them into a smooth sphere. Rolling them smooth helps them stick together when you press them.
Flatten them slightly so they're about half an inch thick. Use your thumb or something about the same size as your finger tip to indent cookies slightly. Add 1/2 tsp jam to the center of each cookie.
Bake for 12-14 minutes until the top of the cookies have firmed up to the touch. Let cool on pan for 5 minutes to firm up. Move to a wire rack to finish cooling.
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