“Today me will live in the moment unless it’s unpleasant in which case me will eat a cookie.” – Cookie Monster 🙂
In 2012 Jason and I bought a house and did what most people do, we hosted a party.. a holiday party if I remember correctly. I wanted to make cookies so I checked the handy-dandy Food Network website (I looooove the Food Network!) and found this recipe. I immediately fell in love with it…. I mean, who doesn’t love peanut butter and jelly?! Everyone loved the cookies so it’s become a recipe I use often.
I love it so much I copied it by hand on a recipe card… you know, just in case the world wide web decides to crash for good, then I’ll always have the recipe card in my cookbook.
Here’s my handsome son Owen modeling for the camera.
If you have PB & J in your kitchen, chances are you have the rest of the items needed to make these cookies, so what are you waiting for?
Make sure you sift the flour and pour it into the bowl in 1/2 cup intervals.
I recently bought a cookie scoop. Where has this thing been all my life?
The recipe says to roll the cookies in turbinado sugar, but granulated sugar works JUST FINE. 🙂
We didn’t use our thumbprints to indent the cookies. This 1/4 teaspoon works much better…
I used my homemade Strawberry Jam. I honestly prefer grape jam in these cookies. The grape tang offsets the sweetness of the peanut butter cookie.
Use a cooling rack and turn them out after about 5 minutes of cooling.
And there you have it! These cookies should be served with milk… just like the real PB & J. Enjoy! 🙂
(This is one of the quickest recipes to whip up. Owen and I had them on the cookie sheet ready to pop in the oven in about 20 minutes..)
Sunny Anderson’s PB & J Thumbprints: