We have survived the first week back to school- it actually was relatively easy. Walker came home the first day saying that he had the best group of teachers which is always good, and more importantly, he has not had too much trouble waking up in the morning. The main change in school this year according to Walker is that they redid the lunch room and got a new lunch service company. He is very impressed. Gone are the days of peanut butter and jelly sandwiches every day which is what I had for lunch long long ago in my school days. I really do love a good peanut butter sandwich, but of course better than that is a peanut butter cookie. I saw these very fun cookies on Martha Stewart.com and thought they were a perfect “back to school” treat.
Peanut Butter and Jelly Cookies
Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam
Directions:
Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
Thinking that my awesome chocolate fudge frosting will be better in the center of these cookies… I make some in mini cupcake pans…
As Always… Enjoy!!!
This recipe looks amazing! One problem, I’m British and use grams when it comes to cooking measurements. How would you convert cups to grams? It looks really confusing on the internet! Thanks