Open Face PB&J Cookies
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Ingredients
  • 4 tablespoons unsalted butter, softened
  • ¾ cup peanut butter
  • ½ cup light brown sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • jelly/jam
Instructions
  1. For the cookies:
  2. Place the butter, peanut butter and sugar into a large mixing bowl. Beat the mixture until well blended. Add the egg and egg yolk followed by the vanilla extract. Mix in the flour, baking powder and salt and blend just until combined.
  3. Divide the dough in half and shape each piece into a log. The dough is soft so use wax paper to help guide the dough into the desired shape, between 2-3 inches in diameter. Wrap each log in wax paper and refrigerate overnight.
  4. Preheat the oven to 350°. Line two baking pans with parchment paper and set aside.
  5. Unwrap the dough and cut into ½ inch slices. Transfer the slices to the prepared baking sheets.
  6. Bake at 350° for 12-15 minutes rotating the pans top to bottom and front to back halfway through.
  7. Remove from the oven and cool completely.
  8. Once the cookies are cool, top with your favorite jelly or jam. Refrigerate until set.
  9. Betsy's tidbits:
  10. The cookies are soft and are best stored in the refrigerator.
  11. The jelly/jam makes the cookies very sticky. Another option, for storage purposes, is to wait until shortly before you are ready to serve the cookies before placing the jelly/jam on top. Refrigerate until set.
Recipe by Desserts Required at https://www.dessertsrequired.com/open-face-pbj-cookies-sundaysupper