Prep time: 15 minutes
Cook time: about 10 minutes
Serves: about 3 dozen
1 stick unsalted butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup light brown sugar, packed
1/2 cup white granulated sugar
1 egg, lightly beaten
1/2 tsp vanilla extract
13/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
About 1 cup grape or strawberry jam
Measure ingredients; help mix batter; sift flour, baking soda, and salt; once cookies are cool, fill indentation with jelly.
1. Preheat the oven to 375 degrees. In a large bowl, cream butter. Add peanut butter, brown sugar, and white sugar and beat until smooth. Stir in egg and vanilla; beat well.
2. Sift the flour, baking soda, and salt over the butter mixture and mix until it’s well blended.
3. Place 1/2-inch balls of dough onto ungreased cookie sheets a few inches apart. Bake for about 10 minutes, or until the cookies are almost firm and golden brown. Remove from oven; press the back of a teaspoon into each cookie. Fill this indentation with 1/2 teaspoon jam and let cool on racks. Chill in the refrigerator before transporting to your picnic.
Per Serving (two cookies): 204 calories, 9.2 g fat (4 g saturated), 112 mg sodium, 25.6 mg cholesterol.