Wow guys, I’m really falling behind on posting here. One of my goals for the blog was to post three times a week this year, but it seems I’m maxing out at two. That’s okay though, I’m not going to beat myself up over this. One of the reasons I started blogging was to have some fun, so I’m just going to take it easy if I don’t get to it. I seriously don’t remember how I was doing three posts per week last year, plus doing some work on Tastespotting every night. I guess I was super obsessed to have a good start on the blog. 🙂
Right now, I feel that I’ve arrived at a point where I’m definitely more comfortable with blogging. It’s starting to be a part of my normal routine, just one of the many things I do nowadays. I’m fitting it in within the crazy hours of my life, all the while treading the line carefully to avoid that blogger burnout everyone is always talking about. Or in my case it would be more like a carb burnout or a sugar burnout cuz of all the baked goods…
Speaking of baked goods, if you’re just a tiny bit obsessed with peanut butter and jelly sandwich or anything peanut butter related, you’ve gotta try these peanut butter and jelly cookies! They’re made with peanut butter cookie dough and filled with jelly! 🙂 Jelly, jam, preserved, whatever, anything you want really. I used blueberry jam in these, since that’s what I had available at the time. But I thought it would be even better with something a little tarter, for some contrasting flavors there.
Ryan and I tried to make these cookies many years ago, but I don’t remember what happened to the dough. I think it stayed in the fridge for days, and then it got too hard to roll so we threw it out… This was back in the days when I was barely starting to get into baking. I’m sure those were the days when the ghost of failed cookies past was created.
Okay, now on to the recipe with success! This recipe was adapted from The Great American Cookie Cookbook, which literally has hundreds of cookie recipes. I will never have to worry about running out of ideas! Woohoo! Have fun with these PB&J cookies 😉
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup peanut butter (I used honey peanut butter)
- 1/3 cup unsalted butter
- 3 tablespoon milk
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- Your choice of jam or jelly (I used blueberry)
- Optional: 1 tablespoon of granulated sugar + 1/4 teaspoon of cinnamon
- Mix flour, sugar, salt and baking soda in a small bowl, then add to your food processor fitted with the dough blade.
- Cube the cold butter, add cube butter and peanut butter to the dough mixture and pulse until the mixture resembles coarse meal, similar to making a pie dough.
- Add egg yolk, milk and vanilla to a bowl, beat thoroughly.
- Add liquid mixture to the food processor, process until dough forms.
- Turn dough out onto a chopping board covered with a piece of plastic wrap. Divide dough in half, wrap in plastic and refrigerate for at least an hour.
- Roll the dough out between 2 sheets of plastic until about 1/8” thick. Use a fluted edge or round cookie cutter about 2” or smaller and cut out the cookies. Reshape the left over dough and roll out to 1/8” again and keeping cutting out cookies until finish. Refrigerate dough and cut outs as you go to keep them cold.
- Place half of the cut out cookies on a parchment paper lined baking sheet, spoon about 1/2 teaspoon of jam/jelly in the middle of each cookie. Place the remaining cut outs over the jam and seal the edges with a fork. This recipe yields just about 2 dozen cookies, so 48 cut outs.
- Use a paring knife to cut out three slits on the top layer of the cookies.
- Place the baking sheet in the freezer or refrigerator if you don’t have enough space in the freezer.
- Preheat the oven to 350°F.
- When the oven is ready, mix 1 tablespoon of granulated sugar with 1/4 teaspoon of cinnamon together and sprinkle all over the cookies, this step is optional.
- Bake for 15 minutes.
- Remove from the oven and let cool completely on a wire rack.