It’s National Peanut Butter Cookie Day!! We have recipes for four of our favorite Peanut Butter Cookie variations:
You’ll need a glass of milk to go with these scrumptious Peanut Butter and Jelly Gems! The perfect comfort cookie, they are a variation of one of my favorite Peanut Butter Cookie recipes from Moosewood Restaurant Book of Desserts.
1 cup peanut butter
1 cup butter, room temperature
2 cups packed brown sugar
2 tsp. pure vanilla extract
3 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Jam or fruit preserves.
Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).
Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.
Roll tablespoons of dough between your palms to form 2 inch balls. Place them about 2 inches apart on the baking sheets. Make a depression in the center of each ball of dough with your thumb and fill the hollow with 1/4 tsp. jam or fruit preserves. Bake for 10 minutes. Transfer the cookies to a rack to cool.