PB&J Cookies
While peanut butter and chocolate is a decadent combination, the classic combo of peanut butter and jelly is a mouthful of comfort. I used Nana’s homemade berry jam for the filler in this modified recipe, but any favorite jam or jelly can be used.
This recipe is modified from a Peanut Butter Kisses recipe in the “Chocolate Collection,” published in 2000.
Ingredients
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup creamy peanut butter
- 1/2 cup shortening
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Jelly/jam of choice
Preparation
- Heat oven to 375 degrees.
- In a large bowl, combine brown sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.
- Combine flour, baking soda and salt. Add to shortening mixture and mix until blended. Chill 1 hour. Scoop out about 1 tablespoon of dough and form into balls. Roll in granulated sugar. Place two inches apart on ungreased baking sheet. Press thumb into top of dough to create indent. Add jelly into indent until full.
- Bake for 10 minutes. Do not overbake. Cool 2 minutes on baking sheets. Move cookies to wire racks to cool completely.
Notes
- The jelly/jam center will spread as it cooks, so runny jams should be avoided.
Yields 3 dozen cookies