Ingredients: |
Ingredients: 1 ¼ c. flour
1 Tbsp plus ¼ tsp ground cinnamon, divided
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ c. butter, softened
¾ granulated sugar, divided
½ c. firmly packed brown sugar
½ c. creamy peanut butter
1 egg
1 tsp vanilla extract
1 to 1 ½ c. of your preference of jelly/jam (I’m a grape girl)
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Directions: |
Directions:1. Mix flour, 1 tbsp cinnamon, baking soda, baking powder and salt in medium bowl. Set aside.
2. Beat the butter, ½ c of granulated sugar, brown sugar, peanut butter, egg, and vanilla in large bowl. Use an electric mixer medium speed until well blended.
3. Gradually beat in flour mixture on low speed until well mixed. Refrigerate for 2 hours or until firm.
4. Preheat oven to 375ºF.
5. Mix the remaining ¼ granulated sugar and remaining ¼ tsp cinnamon in small bowl.
6. Shape your dough into 1-inch balls. Roll in cinnamon mixture to coat.
7. Place about 3 inches apart on ungreased baking sheets.
8. Instead of using a fork, take a spoon (silverware) to create a “dip” in the cookie.
9. Heat your jelly/jam preference on low heat until consistency is movable or thin (you can easily stir with a spoon)- reserve for later use
10. Bake 8-10 minutes or until lightly browned.
11. Cool on a baking sheet for 1 minute. Remove to wire racks and cool completely. Once cooled, use liquid measuring cup and pour until the “dip” is full.
12. Again, allow the cookie to cool completely. You can even refrigerate to allow the jelly/jam to harden.
Ta-da! PB&J in a cookie! Delicioso! |
This recipe for PB&J Cookies is from