PB&J Cookies

Active time: 35 minutes | Bake time: 16 minutes | Yield: 14 cookies

You may notice that I have a ton of cookie recipes on my blog and that is simply because I love baking cookies. They're fairly easy and so fun to experiment with. I was brainstorming ways to mix up a classic cookie and when PB&J came to mind, I just had to try it and guess what, it worked!

Ingredients:

• 14 teaspoon-sized dollops peanut butter (creamy or crunchy)

• 14 teaspoon-sized dollops jam (I use low-sugar Raspberry Preserves)

• 1 ½ sticks butter (12 tbsp / 170g / ¾ cup), softened

• 150g (¾ cup) brown sugar

• 100g (½ cup) granulated sugar

• 2 tbsp powdered sugar

• 1 large egg + 1 yolk

• 1 ½ tsp vanilla bean paste (or vanilla extract)

• 240g (2 cups) all purpose flour

• ½ tsp baking soda

• ¾ tsp salt

• 180g (1 cup) chocolate chips

Directions:

1. Line a baking sheet with parchment or wax paper. Place 14 1-teaspoon scoops (doesn’t have to be an exact measurement) of peanut butter, trying to make them in the shape of a disc/bowl. In the center of each peanut butter dollop, place about 1 tsp raspberry jam. Place in the freezer.

2. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

3. Cream the butter with a spatula (or electric mixer with paddle attachment). Add the brown sugar, granulated sugar and cream them into the butter until well incorporated and smooth.

4. Add the egg, yolk, and vanilla and mix until combined.

5. Add flour, powdered sugar, baking soda, and salt. Fold in the dry ingredients until mostly combined, still some flour streaks visible.

6. Add chocolate chips and fold them in. As you fold in the chocolate chips, the dry ingredients will continue to incorporate as well.

7. Divide your dough into 70g portions (about a 3 tbsp cookie scoop). Remove the peanut butter and jam dollops from the freezer. Use your thumbs to press a large indent into each cookie dough ball. Place one peanut butter/jam dollop into the center of each cookie, covering completely with dough.

8. Bake for 14-18 minutes The center will still be soft, while the edges will be nicely browned. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.