My son and I came across this recipe in the San Francisco Chronicle for peanut butter and jelly cookies and we just had to try. I’ve made the plain jelly filled at Christmas time, but this was a great marriage of a peanut butter cookie with the “jelly” filling that feels right all year round. You know I have to be honest and healthy…so my “jelly” is actually fruit spread. But a pb&fs cookie just doesn’t have the same sound.
We waited to make these until the end of school (remember “nut free” rules) and brought some to share with friends at the beach after the last day of school. They were a hit, even though they got a bit warm and melty in the sun. There was a small stash at home which I enjoyed, one cookie per night with a glass of milk, for a few nights. I think I enjoyed them even more than my kids. Luckily no one ever asked, so I wasn’t obliged to share.
You can use the SF Chronicle recipe or simply make your favorite peanut butter cookie dough, roll into balls and press with a glass to flatten slightly. Bake in a 350 degree oven for 6 minutes. Remove from oven and gently press your thumb into cookie to make a dent. Fill dent with jelly, jam or fruit spread (about 1/2 teaspoon). Return cookies to oven and bake for additional 6 – 8 minutes or until cookies start to turn golden on edges. Leave on baking sheet for 5 minutes then transfer to wire rack to cool completely.