The best peanut butter and jelly yum yum cookies!

We are lovers of the Peanut Butter in this house and nothing screams comfort food then pb&j! So as I was making thumbprints and peanut butter blossoms for Christmas it dawned on me I could make the two cookies one... and I did!  We can't get enough of these because we keep experimenting with different jellies and jams. So far favorites here have been (and ours are all homemade) strawberry, spiced orange,  and blackberry jellies. 

Ingredients:

1/2 cup Peanut Butter

1/2 cup Butter (salted)

1/2 cup Sugar

1/2 cup light Brown Sugar

1 tsp. Vanilla extract

1 large Egg

1 1/3 cup Flour

1 tsp. Baking Soda

your favorite jelly for pb&j  (strawberry is in the picture)

Pre-Heat oven to  350 degrees

Cream together peanut butter, butter, sugar and brown sugar until smooth.

Add egg and vanilla and beat together.

Sift together flour, baking soda and salt in a separate bowl.

Slowly add dry ingredients to the creamed mixture, beating until incorporated.

Roll into 24 1" balls and place on cookie sheet several inches apart.

Gently make an indentation in the center of each cookie, a melon baller works great for this. 

Bake 10 minutes and remove from oven. 

If the indents have puffed out a bit use the melon baller to gently push them back down then use the smaller side of baller to fill each dent with your jelly.

Bake for another 2 minutes.  Let cool a couple minutes until firm enough to move then put out to cool. I reuse paper bags from the grocery store to cool my cookies on.

Serve as soon as cool enough to eat or whenever. If they last they are good up to a week in an air tight container. If storing put parchment paper between layers as the jelly will stick.

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