Peanut Butter and Jelly Cookies

Who doesn’t love the flavor of peanut butter and jelly?  My mom says I would only eat peanut butter and jelly sandwiches for lunch when I was in first and second grade.  And, it remained my lunch of choice during much of my elementary school years.  I wish my son’s lunches were so easy!  I’ve outgrown my love of peanut butter and jelly sandwiches for lunch, but I haven’t outgrown my love of peanut butter and jelly.  I now love the same flavors in my cookies.  I added raspberry jam to my favorite peanut butter cookie, and I was transported back to first grade!

Peanut Butter and Jelly Cookies
½ cup butter
½ cup chunky-style peanut butter
½ cup granulated sugar
½ cup firmly packed light-brown sugar
1 egg
1¼ cup all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup chopped peanuts
granulated sugar
½ cup raspberry jam

Preheat oven to 375°F.  Line three baking sheets with parchment paper.  In a large bowl, combine butter, ½ cup granulated sugar, brown sugar, egg, vanilla and chopped peanuts, and mix thoroughly.  In a medium bowl, mix flour, baking powder, baking soda and salt.  Add the flour mixture to the peanut butter mixture and mix until combined.   Chill dough about 3 hours or overnight.  Roll dough into 1-inch balls, and roll the balls into granulated sugar.  Place 3 inches apart on the prepared baking sheets.  Press the top of a wooden spoon gently into the dough to create a small indentation.   Bake the cookies for 9 minutes.  Remove the baking sheets from the oven and place ½ teaspoon of jam in the small indentation.  Bake the cookies for another 1 to 2 more minutes or until the cookies are slightly brown and the jam is set.  Makes 36 cookies.