For Momma Terri: PB & J All the Way

My mom is the strongest woman I know. Early on in her life, she devoted herself to caring for my father and providing for her family when things were exceptionally tough. My sisters and I have been incredibly fortunate to have been raised by someone with so much strength. She taught us how to be the happy women we are today. There is never an adequate way to thank her for the sacrifices she made, so today, in my small way, I’ll do the best I can. Today’s post is dedicated to you, Momma! I love you and I appreciate the life I live because of you!

With Mother’s Day this Sunday, I wanted to make something that reminded me of being a little girl, hanging out with my mom after school. There were lots of different things to choose from, but I kept coming back to peanut butter and jelly. It’s such a classic and most of us have had a loving mother, grandmother, aunt, sister, or friend that made one for us at some point. That’s why I am revisiting the classic PB & J sandwich and making it into something a little more sinful: a cookie. What’s more, I get to honor my sweet, strong momma in another way because I’m using her peanut butter cookie recipe as the base for this dessert.

The star ingredients today are an egg, baking soda, salt, vanilla, sugar, all-purpose flour, brown sugar, unsalted butter, and peanut butter.

And jelly, of course. Obviously, you can use any flavor of jelly or jam here, but I chose to stick with classic grape.

In a small bowl, combine the baking soda, salt, and one cup of the flour; set aside.

Cream the butter and sugars together in a medium bowl, or the bowl of a standing mixer, until light and fluffy. Add the egg and beat until combined, then stir in the vanilla and peanut butter. Add the flour/baking soda mixture and mix until combined. Add half of the remaining flour to the mixture, and mix well. At this point, touch the dough to see if it’s still sticky. If it is, add more flour, a little at a time, until it’s still moist, but no longer tacky.

Roll tablespoonfuls into balls and place on cookies sheets lined with parchment or Silpat sheets. Dip each cookie ball in sugar. You can dip just the tops in, or you can roll the whole ball in the sugar.

Using your thumb, a knuckle, or the back of a small measuring spoon, make an indentation in each cookie.

Fill each indentation with a small amount of jelly.

Once all of the cookies are filled, bake at 350 degrees for 15 minutes, or until golden brown. When the cookies first come out of the oven, you can add a little more jelly, if desired. I like them as is, but the extra jelly cookies went over well with my boys. Allow the cookies to cool on the sheets for a minute or so, then transfer to wire cooling racks. Allow to cool completely before serving.

These are really wonderful! I don’t usually like fruit on or in my cookies, but these are so good, I can hardly stand it! The grape jelly is subtle and makes the centers very soft, while the edges are firm. They’re delicious! Make some for your momma, or make some for your babies, but definitely make them!! Enjoy!

P.B. & J. Thumbprints
Makes 2 dozen

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 – 2 cups all-purpose flour

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat sheets.

In a small bowl, combine the baking soda, salt, and one cup of the flour; set aside.

Cream the butter and sugars together in a medium bowl, or the bowl of a standing mixer, until light and fluffy. Add the egg and beat until combined, then stir in the vanilla and peanut butter. Add the flour/baking soda mixture and mix until combined. Add half of the remaining flour to the mixture, and mix well. At this point, touch the dough to see if it’s still sticky. If it is add more flour, a little at a time, until it’s still moist, but no longer tacky.

Roll tablespoonfuls into balls and place on cookies sheets. Dip each cookie ball in sugar. You can dip just the tops in, or you can roll the whole ball in the sugar.

Using your thumb, a knuckle, or the back of a small measuring spoon, make an indentation in each cookie.

Once all of the cookies are filled, bake for about 15 minutes, or until golden brown. Allow the cookies to cool on the sheets for a minute or so, then transfer to wire cooling racks. Cool completely before serving.

Recipe by Darla

 

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