WELCOME TO 2 PARTS FLOUR!
Thinking all my classmates complete suckers, I abstained from AP exams and SAT prep my senior year of high school and enrolled in pastry school after graduation. After two years of practical cake, bread & chocolate classes, I worked on the pastry line of a Washington, D.C. restaurant - an education of a different sort. I returned to school, and completing my bachelor's degree, decided to switch gears professionally. Although I absolutely love food, I found the repetitive nature of baking professionally creatively stifling and not nearly as fun (obviously!). So, having moved away from professional pastry pursuits (who's the chump now?), I am so excited to have a reason to bake excessively and share recipes, success stories and disasters with you all. I love sharing my food experiences, so please feel free to comment on recipes or contact me with questions, concerns, ideas and/or suggestions.
Introductions out of the way - let's get down to the reason we have gathered here today: The Pb&J Cookie. I've recently fallen back in love with peanut butter & jelly sandwiches, which is kind of embarrassing as a full-fledged adult. So, in an effort to conceal my juvenile predilections, I made this classic combo into a cookie suitable for children and adults alike.
Developed from my favorite peanut butter cookie recipe, this pb&j one is not only a solid combo, but a great cookie. Soft & chewy with crispy edges as a good cookie should be, the sweetness of the jam perfectly complements the salty nature of the peanut butter, resulting in a blissful cookie eating experience.
These cookies are best served warm with a cold glass of milk or can be stored in an airtight container for up to three days. If you are as obsessed with pb&j sandwiches as I am, wrap a piece of sandwich bread in parchment paper and place it in the container with the cookies. Not only will these keep them soft in storage, the bread flavor will make its way into the cookies, resulting in a true pb&j sandwich taste.
Peanut Butter & Jelly Cookies
(makes 2 dozen medium sized cookies)
1/2 cup creamy peanut butter (I'm partial to Natural Jiff)
1/3 cup sugar
1/2 brown sugar
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1 egg, room temperature
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3 tablespoons raspberry jam (Trappist Seedless Raspberry is my staple jam)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease.
- Using a hand or standing mixer, cream peanut butter, granulated sugar, brown sugar, and butter together until light and fluffy. Using a spatula, scrape the sides of the bowl.
- On low speed, add the egg and vanilla. Scrape the sides of the bowl.
- With a spatula or wooden spoon, stir the baking powder, baking soda, and flour into the peanut butter mixture until just combined.
- Gently fold the raspberry jam into the cookie dough until it is "marbled" in appearance.
- At this point, the dough is messy and sticky, and I would not suggest rolling them into balls. Drop spoonfuls of dough onto the baking sheet. Dip the back of the spoon in flour and gently press the dough down so that each cookie bakes evenly.
- Bake cookies for 10-12 minutes or until the edges are slightly browned.