Name: Peanut Butter Jammies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 22 to 24 cookies
Ingredients: 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans; 1 cup creamy peanut butter; 2/3 cup granulated sugar; 1/3 cup firmly packed light brown sugar; 1/2 teaspoon kosher salt; 1 teaspoon pure vanilla extract; 1 large egg; 1 1/2 cups all-purpose flour (see Cook’s Note); 2/3 cup grape jam (not jelly); 2/3 cup roasted or honey-roasted peanuts, chopped small

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly butter two 12-cup muffin pans. (If using only one muffin pan, you will need to bake the cookies in 2 batches.)
Beat the butter, peanut butter, granulated sugar, brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and mix until well combined. Add the flour and mix on low speed until just combined.
Fill each muffin cup with 2 tablespoons of dough; press and flatten the dough into the cup. Make a shallow indentation in the middle of each cookie with your finger and fill with a slightly heaping teaspoon of grape jam. Spread to about 1/4 inch of the edges. Sprinkle the peanuts in a ring around the jam and lightly press them into the dough so they’ll stick.
Bake until the edges are browned and pull away from the sides of the muffin cups, about 15 minutes. The cookies will be very soft just out of the oven; let them cool in the pans at least 20 minutes before removing them with a small offset spatula.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Peanut Butter Jammies

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