What could be a than a plain peanut butter cookie? Well, in my case, a peanut butter cookie with a Hershey kiss in the middle. But a close second would have to be these peanut butter and jelly cookies. They are a thousand times better than a peanut butter and jelly sandwich, although I don’t think they’d work as a lunch substitute. (Although if you’re my kids, you’ll try to convince me otherwise.)
PB & J Cookies
Ingredients
- 3/4 cup butter or margarine
- 3/4 cup peanut butter, creamy or chunky
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 tbsp milk
- 1 1/4 cup flour (Up the amount of flour by a 1/4 cup if you want thicker cookies that don’t spread so much.)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup oats
- 1/2 cup jelly or jam of your choice (Jam is probably the best bet since it won’t spread as much, but jelly will work in a pinch.)
Instructions
- Cream together the butter or margarine, peanut butter and sugars until light and fluffy. Mix in the egg, vanilla and milk.
- Stir in the flour, baking soda, salt and oats just until combined. Refrigerate dough for an hour to make handling easier, if you have the time. Roll about a tablespoon of dough into ball and place on a cookie sheet. When the cookie sheets are full, make an indentation with your thumb in each ball and fill with jam.
- Bake at 350 degrees for 15 to 18 minutes, until golden brown.
This post is being linked to:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam