PB&J Cookies

As a kid we've all had peanut butter and jelly sandwiches... and we've all had cookies. I don't know what kind of joyless bastard wouldn't like the two combined. Unless you're allergic to peanuts, in which case, you're excused. Everyone else.... enjoy this easy-to-bake amazingness.

Skill level: Easy
Chance of burning the house down: Low
(Just don't put them in the oven and forget about them. That is the sad tale of many batches of cookies that have met their demise. Set a timer on your cell phone or microwave.)


Stuff you'll need:

- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
(they are NOT the same thing. you can substitute one for the other but the measurements will be different, if you're going that route, google the correct measurements for substitution)
- 1/2 teaspoon salt
- 3/4 cup peanut butter. Chunky... smooth... natural.. Jiffy.. whatever it is that you like.
- 1 stick of butter
- 1/3 cup lightly packed brown sugar
- 1/3 cup sugar (plus some for rolling later)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup whatever flavor jam, jelly, marmalade you like. I use raspberry


Instructions: 

1. Preheat oven to 350 degrees. In a bowl whisk together flour, baking powder, baking soda, and salt (this will make your life easier later and make for better cookies). Beat peanut butter and butter with a mixer on medium speed until smooth. Gradually add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

2. This next part you get to use your hands and play with the food! Scoop tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to ungreased parchment-lined baking sheets, spacing about 2 inches apart. That is important... ungreased... and parchment-lined. You don't want your cookies sticking to anything and you don't want them to fall apart either.

3. Bake until cookies are puffy, about 10 minutes.. but don't over cook them at this stage or they'll fall apart. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon or whatever you have that will make an indent. It's OK if the cookies crack, they're supposed to, just be careful that they don't completely break.Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

4. While the cookies are cooling, heat jam in a small saucepan, stirring, until loosened and smooth, about 30 seconds to a minute. Spoon about 1/2 teaspoon into each indentation. Let that cool.