Peanut Butter and Jelly Cookies

My mom heard about this recipe from a friend in the locker room where she works out. Then my mom was telling me about it. But no one could remember what magazine they saw this in, and I was so busy with other stuff that I forgot to persue the recipe. Then, as I was drooling, umm, I mean perusing Martha Stewarts February Issue- I saw them! “Peanut Butter and Jam Heart Cookies” – AH! No one told me they had a heart in the middle! That is what pushed me over the line with these. I had to make them.

I did make changes to the recipe (plus I doubled it), and totally changed the baking time and some of the prep instructions. (No offense to the ML staff, a bunch of gods, but my first batch was burnt when created according to instructions, and also, I don’t have room in my fridge for sheet pans of cookies? so I chilled the dough instead?) The end result was to die for.

They reminded me of my favorite sinful snack- A piping hot toasted English muffin slathered in peanut butter and jam. That is pretty much what it tastes like- but in a cookie. I know.

Peanut Butter and Jelly Cookies, 3 1/2 dozen
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
1 ¼ cup peanut butter
2 eggs
3 cups AP flour
3 tsp baking powder
1 tsp salt
about 1 cup raspberry Jam

In a standing mixer, cream together the butter and sugars.

Add the peanut butter.

Add the two eggs.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the mixer and combine to form a stiff dough.

Refrigerate for about 30 minutes.

Preheat the oven to 350 degrees.

Scoop the dough onto silpat lined sheet pans with an ice cream scooper (I used a 1 ½” scoop).

Slightly flatten the balls with the palm of your hand to form a disc.

Using your index finger, create a heart in the dough.

Bake the Cookies for 10 minutes and then remove from the oven. Using a small spoon (I used a gerber baby food spoon), re create the heart indentations in the cookies.