I’m a sucker for peanut butter and jelly sandwiches and I’m also a cookie addict; so add these two together and I’m done. These cookies are fantastic because of the combination of textures – the crunchy peanut coating combines with the jam for a party in your mouth!
Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.
Adapted from "Cookie Love," by Mindy Segal with Kate Leahy
Use beater to mix the butter and both sugars on medium until the butter is light and airy, 3-4 minutes. Add peanut butter and mix on medium until thoroughly combined. Add the egg and vanilla to the butter mixture and mix until the batter starts to resemble cottage cheese.
In a separate bowl, whisk together the flour, baking powder, baking soda and both salts.
Add the dry ingredients all at once to the butter mixture and mix on low until the dough comes together but still looks shaggy, 20 to 30 seconds.
Stretch out a long sheet of plastic wrap onto a work surface and place the dough on top. Pat the dough into a 6-by-8-inch rectangle and wrap dough with plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a food processor, pulse the nuts just until they are finely ground.
Cut the dough lengthwise into 5 even strips. Roll the strips back and forth into logs to round out the edges and each log is about 9” long. Coat each log in ground nuts.
Cut each log into 8 equal pieces. Roll each piece in ground nuts again to round out the edges, and then place the pieces cut-side up on the prepared baking sheet.
With the tip of your thumb, make an indentation into the center of each cookie and slightly flatten the cookie. Spoon your favorite Jamnation jam into the center of each thumbprint.
Bake for 14 minutes, until the cookies begin to crack a bit on the top and are just set.