• 1/2 C butter
• 3/4 C granulated sugar
• 1/4 C brown sugar, packed
• 1 C creamy peanut butter
• 1 large egg
• 1 tsp vanilla
• 1 1/2 C flour, spooned and leveled
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 C seedless jam
• More jam to top baked cookies
• Melted peanut butter, to garnish
• Chopped peanuts, to garnish
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat. In a large bowl or stand mixer, beat 1/2 C butter until smooth and creamy, scraping the sides of the bowl. Add granulated and brown sugar. Beat well until smooth and fluffy, scraping the sides. Add 1 C peanut butter. Beat well until combined. Add the egg and vanilla. Beat until combined. Add four, but don’t stir. Add baking soda and salt on top of the flour. Stir to combine the dry ingredients. Turn the mixer on to combine the dry ingredients into the dough. Once the dough starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. Continue mixing until there are no flour streaks. Over mixing cookie dough results in tough cookies. Shape the dough into 1 1/2-inch balls. Place each cookie on a baking sheet with about a couple inches of space in between. The cookies will spread a bit more than the average smash-and-bake cookie. Dip a fork into a bit of sugar or flour and press into the top of a cookie. Turn the fork perpendicular and press one more time. Smash to about 1/2-inch thickness. Dip in sugar whenever the fork starts to stick to the dough. Add jam to a bowl and stir. Use a teaspoon to carefully a jam to the top of each cookie, right in the center. Bake for about 13 to 15 minutes. The cookies are done baking when the edges are set. Add a little more stirred jam on top of the cookies or drizzle with melted peanut butter and chopped peanuts.
Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1319, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: [email protected]
