PB&J Cookies

I was flipping through Dorie's book yesterday because I was hoping that looking at pictures of the sweets would tempt me into eating (it didn't) when Alex saw the picture for thumbprint cookies. He drooled over the picture and then asked me if anyone had ever made a peanut butter and jelly cookie. I told him yes and that there were probably a million recipe for pb&j desserts. He was a little disappointed because he thought he had an original idea. To make up for that disappointment I made him some pb&j cookies. He was thrilled when I made the cookies and even more thrilled with the taste. He said "the cookies were the perfect union of peanut butter and jelly." The cookies were soft and chewy and topped with a perfect pool of strawberry jelly.
PB&J Cookies
Source: Dorie Greenspan's Baking: From My Home to Yours
Makes 40 cookies

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Pinch of nutmeg
2 sticks (8 oz) unsalted butter, at room temperature
1 cup peanut butter-crunchy or smooth
1 cup (packed) light brown sugar
3/4 cup sugar
2 large eggs
3/4 cup jam or jelly

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder, salt, and nutmeg.

In a large bowl, beat the butter with a hand mixer on medium speed for a minute until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 more minutes. Add the eggs, one at a time, beating for one minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear.

Working with a Tbsp of dough at a time, roll the dough between your palms to form small balls. Place the cookies 2 inches apart on the baking sheets. Steadying each cookie with the thumb and a finger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie. Be careful not to go all the way dwn to the baking sheet.

Bake for 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula.

Put the jelly in a small saucepan and bring it to a boil, stirring, over low heat. Using a small spoon, fill each thumbprint with hot jam. Allow the cookies--and especially the jam--to cool to room temperature.

Eat and enjoy!

Pool of jelly

I love the way the cookie cracked