These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.
Ingredients
- ⅔ cups all-purpose flour: 1 piece
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- unsalted butter: 0.5 cup
- creamy peanut butter: 0.66667 cup
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- vanilla extract: 0.5 tsp
- egg: 1 piece
- seedless raspberry jam: 0.75 cup
Metric Conversion
Stages of cooking
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Sift flour, baking soda, and salt together in a bowl.
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Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
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Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
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Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
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Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
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Bake cookies in the preheated oven until partially cooked, 11 minutes.
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Place raspberry jam in a bowl and stir until syrup consistency.
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Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
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Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
