I love peanut butter and jelly. A lot. I eat for breakfast, lunch, dinner, a snack, but I decided to make it a cookie tonight. Well, I didn’t decide tonight. I’m been thinking, hoping and dreaming about it lately and tonight was the night. I wanted to originally “hide” the jelly in the cookies, but then I thought maybe that seemed a bit unwieldy. That jelly could come flying out of there at a moment’s notice. So I chose to keep my eye on it and do some thumbprint cookies.
These cookies represent everything that is perfect and wonderful about PB&J. Maybe when I have children, I will make them these cookies and they and their friends will love them and I will be the coolest mom on the block… or maybe my kids will throw a fit and ask why they can’t eat Chips Ahoy and go to McDonald’s like the other kids.
My first batch, seen on the right, I feel I made the thumbprint too deep and wide.
After biting into it, I could tell this cookie was structurally unsound. Notice the droopy middle.
I made adjustments to the next batch.
These were an improvement. Brent’s reaction upon biting into it, “Yep. Peanut butter and jelly.” He’s a man of few words, but I guess that’s the “flavor profile” I was going for so I can’t complain. I may make other modifications to this recipe, maybe sub out yogurt for something else to make the peanut butter part crunchier, but the recipe as I just made it is posted to the right.The peanut butter cookies are “cakey” because of the yogurt.
- 1 cup brown sugar
- 3/4 cup natural peanut butter
- 1/2 cup soy yogurt
- 1/2 teaspoon vanilla extract
- 1 tablespoon soy milk
- 1 cup whole wheat pastry flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup preserves, jam or jelly.
- Preheat oven to 375.
- Cream together peanut butter, yogurt and sugar.
- Add soy milk and extract
- Add flour, baking soda, and salt.
- Scoop out by by the tablespoon on the baking sheet, make into circle and then press a slight indent into the middle.
- Fill the middles with 1 teaspoon jam, preserves or jelly.
- Bake for 10 minutes.
- Cool before eating.
In other news, I bought a new ingredient tonight. Any guesses as to what I’m planning on making? The winner will get a sweet mention on this blog, which is not something to take lightly. I’m pretty sure a few of my friends read it.
And, I got a Basil plant… more pesto!