Peanut Butter and Jelly Thumbprints

My love for peanut butter is so great that I think I could work it into breakfast, lunch and dinner, and then still be okay with it in dessert or snack form. Of course, in reality, I do manage to eat it in moderation, but that doesn't keep me from bookmarking most every peanut sauce or peanut butter dessert I come across.

When I found cookies that were a spin on the classic PB & J sandwich in Living, I immediately tore out the recipe. For several months, I've been dying to make them, but I didn't quite trust myself to have the 40 or so cookies that it yielded laying around (or even 20 from a half batch). My willpower just isn't what it should be these days.

My solution: Beckett and I would make them to give out as favors for his birthday party! Then I'd get to try them, but would be able to give most of them away. My plan backfired a little, since I only had one left over after they were evenly divided for the treat bags, and I had to share that one with Beckett. For such an anticipated cookie, only getting half didn't cut it. Not to mention that Sage was disappointed he didn't even get one. Since I've gotten feedback they were awesome, I now am going to have to make them again!

I didn't feel the need to alter this recipe, nor did I try to healthify it in any way (it was for birthday party goodie bags after all!) but I do have a few recipe notes to share:

* I used Polaner Seedless Raspberry (our household favorite with peanut butter!) to fill mine, but you can use any flavor jam or jelly you wish.

* I used closer to 1/3 of a cup of jam than 1/2, and used the microwave instead of the stove top to loosen it up. About 10 seconds or so did the trick.

* When baking Peanut Butter Kisses for the holidays, I read the tip that regular natural peanut butter won't allow the cookies like these to correctly set, and that a natural peanut butter spread should be used instead. When I went to make these, I was a little short of the PB spread, so I used a 1/2 a cup and then used a 1/4 a cup of regular creamy natural peanut butter.

* For the final baking step, the recipe calls for cooking until edges are golden, 6-7 minutes. I baked mine for 9, and never got a "golden edge," but that time seemed just right. Perhaps this was due to my peanut butter combination?

Peanut Butter and Jelly Thumbprints
from Martha Stewart Living
yields around 40 cookies

1 1/4 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus extra for rolling
1 large egg
1 tsp pure vanilla extract
1/2 cup raspberry jam

Preheat oven to 350. Whisk together flour, baking powder, baking soda and salt. Set aside.

Beat together peanut butter and butter with a mixer on medium speed until smooth. Add sugars and beat until light and fluffy. Add egg and vanilla and beat until incorporated. Reduce speed to low. Add dry ingredients and mix until combined.

Scoop level tablespoons of dough and form into balls. Roll each ball into granulated sugar (a great job for little helpers!) and transfer to parchment lines baking sheets. spacing about 2 inches apart.

Bake until cookies are puffy, about 10 minutes. Remove from oven and make indentations in the center, by pressing with the handle end of a wooden spoon. Return to oven and bake until edges are golden, 6-7 minutes more (see note above).Transfer baking sheets to wire racks and let cool completley.

Heat jam in a small saucepan, stirring until loosened, about 30 seconds (or alternately, in the microwave in a microwave safe dish, for about 10 seconds.) Spoon about a half teaspoon into the indentation.

Cookies can be store in a single layer for up to a week.