Peanut butter and jelly. The American classic. There was one semester in college when I lived almost entirely off of PB&J sandwiches. I know a lot of people swear by grape jelly with their peanut butter, but I simply love strawberry in any form, so strawerry jelly is the way to go for me.
Recently I was trying out the peanut butter cookie recipe from The Joy of Cooking. They were delicious straight out of the oven, but after they had cooled a bit, I felt that they lacked something in flavor. Maybe it was my subconcious telling me that the savory cookies were longing for their sweet and gooey partner in crime. It’s a good thing I had an extra jar of jelly sitting around!
The addition of jelly to this recipe really elevates the cookies as a whole. All of the flavors that you’re familiar with, with a whimsically sweet twist. Over time, the cookies soften from the moisture of the jelly, making them almost cake-like. They’re absolutely divine either way.
Go make and eat them now.
Peanut Butter Cookies | The Joy of Cooking
Makes about sixty 1.5 inch cookies
Preheat the oven to 375°F. Grease or line 2 cookie sheets.
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
Beat in a large bowl until well blended:
1⁄3 cup (5 1⁄3 tablespoons) unsalted butter, softened
1⁄2 cup sugar
1⁄2 cup packed brown sugar
1 large egg
1 cup peanut butter (smooth or chunky)
1⁄2 teaspoon vanilla
Stir in the flour mixture until blended. Shape into 1-inch balls and arrange about 2 inches apart on the cookie sheets. Press flat with a fork. Bake, 1 sheet at a time, about 10 to 12 minutes. Let stand briefly, then remove to a rack to cool.