PB&J Cookies

Can I be honest? This winter is finally getting to me. Even though we have had such a mild winter (thank God!) I can still feel the dark, short, gloomy, days settling in. 

How I give myself a boost? 

Vitamin D supplements and baking. 

Now I am not a very seasoned baker. In fact, not too long ago I tried to make a boxed cake and messed it up. Who knew cakes couldn't be baked in casserole dishes? I guess you probably knew that. 

But to make a long story short, I am really finding pleasure in making baked goods; hence, these peanut butter and jelly cookies. 

The good thing about these cookies (besides being delicious) is that you probably have all the ingredients in your pantry. No market trip, always a plus! 

If you don't care for jelly, you could always add in chocolate chips or a little sea salt. Just a thought. 

And these cookies are just as delicious without the bells and whistles. That's how I like my sweets; classic and plain. 

So I went ahead and munched on a couple of these peanut butter beauties sans any toppings. 

Boy their good. 

But they're also good with the jelly glaze. Decisions, decisions. 

ingredients 

cookies

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened 

1 cup peanut butter at room temperature (I used smooth)

3/4 cup sugar

1/2 cup firmly packed brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

glaze 

1/4 cup water

1/2 cup sugar

1/4 cup favorite jelly 

Preheat oven to 350.

In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside. 

In another large mixing bowl beat butter and peanut butter together until fluffy. Add in the sugars and beat until smooth. Add the egg. Mix until ingredients are well incorporated. Add in milk and vanilla extract. 

Slowly add in flour mixture and beat thoroughly. 

Using a teaspoon or ice cream scooper place rounded cookies onto ungreased cookie sheets. Leave several inches between the cookies. Using a fork, lightly press down in the middle of the cookie to flatten slightly. 

Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be undone but they are not. 

Cook cookies on baking sheet for 1 minute and then remove to a rack to cool completely. 

{Recipe adapted from Smitten Kitchen}

While cookies are cooling bring 1/4 cup of water to a boil. Stir in 1/2 cup of sugar until dissolved. Next add in jelly until you get a syrupy glaze (about 1/4 cup). Mix and cool. 

Pour over cookies. 

Enjoy!