pb&j cookies, by Chelsea Whitman

Peanut Butter and Jelly Cookies

Preparation time: ~30 mins.
Baking time: 10 mins.

This should make about two dozen cookies, but it really depends on how thick you slice the dough after it’s been chilled.

Ingredients: 2 sticks of butter, fruit jam/preserves to taste (strawberry is excellent – and it’s all up to you when it comes to how much jelly you want to top the cookies with), 1 cup of dark brown sugar, ¾ cup of creamy peanut butter, 1 egg, 3 cups of flour, ½ teaspoon of salt, 3 teaspoons of milk, 1 teaspoon of baking powder, 2 packs of Reese’s Peanut Butter Cups (the candy).

Directions: Beat the butter and sugar together till it becomes light, fluffy, and well-mixed (melting the butter may help speed along the process). Add the peanut butter and mix it till it’s all thoroughly incorporated; when it’s blended properly, toss in the egg and mix that in too.

In a separate bowl, whisk the salt, flour, and baking powder together. Add it to the PB-egg-butter-sugar mixture. Crumble up the Reese’s and throw that in there along with the milk. Stir the mixture until it reaches a doughy consistency.

Preheat your oven to 400°F and put the dough in the freezer for about 20 minutes. Butter (or grease) your baking sheets and sprinkle sugar all over the sheet – it’ll make the bottoms of the cookies nice and sweet/crispy. Remove the dough and place slices of the dough, roughly 1/8th of an inch thick each, on the baking sheet.

At this point, you have two choices with the jelly – you can put it on the cookies before the dough goes in the oven, which often results in a gooey and dripping (albeit delicious) mess as the jelly melts, or you could apply the jelly after the cookies have been removed from the oven. (Or, you could do both. It’ll be tasty no matter what, so it’s all up to you.)

Put the dough in the oven and cook it for about 10 minutes, until the cookies are golden brown and/or your kitchen begins to smell like warm peanut butter.

Apply dollops (or globs) of the jelly of your choice to the tops of the cookies, and enjoy!

Chelsea Whitman.

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