I’m going to stick with this school theme because I like it! I remember when school lasted until the second week of June and it felt like forever, and everyone was just staring at the clock on the last day waiting for the end of class to run out and scream “No more teachers, no more books!” on the bus home. I remember how in elementary school the kids who were super brave would actually sing the world “hell” at the end of that song. I was not one of those kids. Teacher’s pet for days. When I was a kid, there was a thing where people would bring silly string and spray everyone on the last day of school. Eventually we had our bags checked on the last day to make sure we didn’t have any. But then friends would bring it to us after we were released and it happened anyway. The 90s feel so far away and harmless now.
Something that immediately comes to mind when I think of elementary school days is a solid PB&J. But who needs bread when you can make a cookie out of it?
I reworked my peanut butter cookie from ages ago and I love them even more than before. These are a fast cookie to make, and are so soft and bursting with peanut butter and a nice bit of jelly in each bite! So if you’re a peanut butter cookie kinda human, add one more element and blow all your friends’ minds. I just love how the sweetness of the preserves will always complement the rich smooth peanut butter.
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- 1 1/4 cup flour
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 cup smooth peanut butter
- 1/2 a jar of your favorite fruit preserves
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or baking mats
- Whisk together flour, baking soda, and salt in a medium bowl, set aside
- In a stand up electric mixer with paddle attachment cream your butter and sugars together until fluffy and smooth on medium speed (about 3-5 minutes)
- Add egg, vanilla, and peanut butter one by one, allowing each to fully incorporate before adding the next
- Switch mixer to low and slowly add dry ingredients, scraping down the sides of bowl as needed
- Roll cookie dough onto roughly 1 inch balls and place on baking mat
- Gently push your thumb into the center of the cookie to create a well
- Spoon a small amount of preserves into the well, it doesn't have to fill it all the way, it will spread when it bakes
- Bake for 10-12 minutes until just beginning to brown on the edges, allow to set for at least 5-10 minutes before moving to wire cookie rack to cool completely
Domestic B(i)atch http://domesticbatch.com/