Peanut Butter and Raspberry Jam Cookies
Ingredients:
1/2 cup unsalted butter
3/4 cup creamy peanut butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup Heidi's Raspberry Jam
Directions:
Prepare a baking sheet with parchment paper and preheat oven to 350 degrees F.
Melt butter and peanut butter together in the microwave in 20 second increments, stirring in between until smooth and melted.
Add to the bowl of a stand mixer with the paddle attachment. Add sugars and mix on medium speed for one minute.
Add egg and vanilla extract and mix for another minute.
In a separate bowl whisk together the remaining dry ingredients.
Add to the wet ingredients and mix on low until just combined and the dough is formed.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
After 30 minutes the dough will be soft but easy to handle. Use a cookie scoop to divide the dough into 12 cookie dough balls.
Roll in between your hands to make a smooth, round ball.
Bake for eight to nine minutes. They will be slightly puffed up and cracking on the edges and the centers will be set.
After removing from oven, immediately press a round tablespoon into the center of each cookie to make a well.
After a few minutes, remove and place on a wire rack to cool. Warm up the jam in the microwave for about 15-20 seconds. It should be thin and easy to stir.
The cookies do not have to be cooled completely at this point. Use a tablespoon to fill each indent of the cookies with jam.
Allow the cookies to cool completely before serving.
Click here for Heidi's Raspberry Jam
1/2 cup unsalted butter
3/4 cup creamy peanut butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup Heidi's Raspberry Jam
Directions:
Prepare a baking sheet with parchment paper and preheat oven to 350 degrees F.
Melt butter and peanut butter together in the microwave in 20 second increments, stirring in between until smooth and melted.
Add to the bowl of a stand mixer with the paddle attachment. Add sugars and mix on medium speed for one minute.
Add egg and vanilla extract and mix for another minute.
In a separate bowl whisk together the remaining dry ingredients.
Add to the wet ingredients and mix on low until just combined and the dough is formed.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
After 30 minutes the dough will be soft but easy to handle. Use a cookie scoop to divide the dough into 12 cookie dough balls.
Roll in between your hands to make a smooth, round ball.
Bake for eight to nine minutes. They will be slightly puffed up and cracking on the edges and the centers will be set.
After removing from oven, immediately press a round tablespoon into the center of each cookie to make a well.
After a few minutes, remove and place on a wire rack to cool. Warm up the jam in the microwave for about 15-20 seconds. It should be thin and easy to stir.
The cookies do not have to be cooled completely at this point. Use a tablespoon to fill each indent of the cookies with jam.
Allow the cookies to cool completely before serving.
Click here for Heidi's Raspberry Jam
