Ingredients<\/h2> \n

\n \n \n
• 1\/2 cup butter (1 stick; 115g)<\/li> \n \n
• 1\/2 cup peanut butter (128g; do NOT use natural peanut butter; you can use creamy OR chunky)<\/li> \n \n
• 2\/3 cups brown sugar (134g)<\/li> \n \n
• 1\/4 cup granulated sugar (aka, white sugar; 50g)<\/li> \n \n
• 1 Large egg<\/li> \n \n
• 1 teaspoon vanilla extract<\/li> \n \n
• 1 1\/3 cup all purpose flour (167g)<\/li> \n \n
• 1\/4 teaspoon salt<\/li> \n \n
• 1 teaspoon baking soda<\/li> \n \n
• 1\/4 cup favorite jam OR jelly (This is an approximate amount. It depends how full you fill them.)<\/li> <\/ul> <\/div> \n
  \n

  \n Directions\n <\/h2> \n \n \n \n\n\n\n\n\n

  \n Step 1\n <\/td> \n \n	\n <\/td>	Adjust your oven rack to the middle position. Preheat oven to 350 degrees. Line a baking sheet(s) with parchment paper or use a silpat (silicone baking sheet liner). <\/td> <\/tr> \n
  \n Step 2\n <\/td> \n \n	\n <\/td>	In a mixing bowl, cream the butter, peanut butter and sugars together until light and fluffy. This is about 3-4 minutes with an electric mixer. Add in the egg and vanilla extract and continue creaming until well combined. <\/td> <\/tr> \n
  \n Step 3\n <\/td> \n \n	\n <\/td>	Add in the flour, baking soda and salt until just until the dry ingredients are incorporated and the dough forms. Keep in mind it is more of a stiff dough that is not dry or wet.<\/td> <\/tr> \n
  \n Step 4\n <\/td> \n \n	\n <\/td>	Use a tablespoon or cookie scoop to make small round balls of dough. Place cookie dough balls about 1 inch a part on your prepared cookie sheet(s). Gently press a thumbprint or indentation into the dough balls. Next spoon a very small amount of jam in the indention (I used just under a tablespoon of jam for 6 cookies). The last step is to crumble a bit of additional dough on top of the cookies, leaving some of the jam peeking through. I dropped the dough in very small pieces to get the crumbled look and I was careful to cover the sides so the jam didn\u2019t melt out during baking.<\/td> <\/tr> \n
  \n Step 5\n <\/td> \n \n	\n <\/td>	Bake for 9-14 minutes, depending on the size of the cookie. The important gauge is the tops of the cookies are golden brown and you can see a bit of the bottom surface of the cookie slightly browned. If you take the cookies out too early (under-cooked) they will easily fall apart. <\/td> <\/tr> \n
  \n Step 6\n <\/td> \n \n	\n <\/td>	Cool cookies on baking sheet 3-5 minutes, then use spatula to transfer cookies to wire cooling rack. Finish cooling cookies until they are room temperature and serve. The cookies can be stored at room temperature in airtight container or zip-top plastic bag up to 4 days, refrigerated for just over a week or stored in the freezer for 2-3 months.<\/td> <\/tr> <\/table> <\/div> <\/div>\n \n Powered by GetMeCooking<\/a>\n <\/div><\/span><\/p>\n Related Posts<\/H3> Triple Chocolate Cookies<\/a><\/li>\n Healthier Brownies (Gluten-Free, Dairy-Free, Refined Sugar-Free) Recipe<\/a><\/li>\n Lime Margarita Squares Recipe<\/a><\/li>\n Valentine Crispy Rice Treats Recipe<\/a><\/li>\n Valentine Chocolate Peanut Butter Kiss Cookies Recipe<\/a><\/li>\n<\/ul><\/div> facebook   <\/a> twitter   <\/a> stumbleupon   <\/a> email   <\/a> <\/g:plusone><\/div>","protected":false},"excerpt":{"rendered":" facebook   <\/a> twitter   <\/a> stumbleupon   <\/a> email   <\/a> <\/g:plusone><\/div> Pin It facebook   twitter   stumbleupon   email   I\u2019m back!! I\u2019ve been so sidetracked \u2013 busy with work and moving, etc. \u2013\u00a0I haven\u2019t gotten back into blogging. That changes today! I am very excited to\u00a0start blogging again and sharing my passion with others. This recipe is a new recipe I recently tried. I […]<\/p>\n facebook   <\/a> twitter   <\/a> stumbleupon   <\/a> email   <\/a> <\/g:plusone><\/div>","protected":false},"author":3,"featured_media":7893,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[245,324,765,764,763,302,325],"class_list":["post-7917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-cookies-2","tag-dessert-2","tag-jam","tag-jelly","tag-pbj","tag-peanut-butter","tag-treat"],"_links":{"self":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/7917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7917"}],"version-history":[{"count":10,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/7917\/revisions"}],"predecessor-version":[{"id":7974,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/posts\/7917\/revisions\/7974"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=\/wp\/v2\/media\/7893"}],"wp:attachment":[{"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesingoodtaste.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}