I went home for two weeks during this past holiday season, which is probably why I had a craving for a PB&J, a childhood classic. Never one to miss an opportunity for an upgrade however, I opted for some peanut butter and jelly cookies!
If you’ve ever watched Chopped, you’ve probably heard the judges talk about ‘elevating’ a dish. Literally making it just a little better. I love that. I’m setting out to elevate my recipes, my photography, my attitude and just about everything else in the new year.
I’m not usually one for making new year’s resolutions but this feels more like a general life upgrade that happens to be taking place around the start of the new year. Totally different, right? While I don’t set them, I’m always impressed with people who can set out to make a positive life change and then stick with it for a month. I’m even more impressed with those who stick with it for longer than that and make it a part of their daily routine!
Peanut butter is one of those flavors that goes so well with other flavors. It’s great on its own but man, when combined with chocolate or jam it gets even better. I think that’s why these cookies work so well with the blueberry jam. Plus the jam is from Maine and is made with those sweet tiny blueberries that Maine is known for so it’s hard to go wrong when you add that to anything.
If you’re expecting a super soft, almost gooey peanut butter cookie, you won’t find it here. This cookie’s texture is closer to shortbread, perfect for supporting a nice dollop of blueberry jelly in its center. The chocolate drizzle ties it all together and helps keep the jelly in place.
Do you have a favorite childhood classic you think is in need to an upgrade? After the success of these peanut butter and jelly cookies I’m feeling excited to try more!
- 1 ¼ cups (150g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (200g) smooth peanut butter
- 1 stick (113g) unsalted butter, softened
- ? cup (65g) packed light-brown sugar
- ? cup (65g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup blueberry jam
- ¼ cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In a large bowl, cream the peanut butter and butter together. Add in the sugars and cream until well combined and lighter in color. Mix in the egg, followed by the vanilla extract. Turn mixer on low and gently mix in the dry ingredients.
- Scoop tablespoon-sized balls of dough onto the baking sheet.
- Bake for 10 minutes, remove from the oven and press a hole into the middle of each cookie using a clean thumb or the bottom of a wooden spoon handle. Bake for another 3-4 minutes. Let cookies cool completely on baking sheet before scooping in enough jam to fill each hole.
- Place chocolate in a microwave safe bowl. Heat in the microwave for about 2 minutes (or until melted), removing it every 30 seconds to stir and check if it is done. Once melted, drizzle on top of cookies.
Adapted from a Martha Stewart Recipe.