These Peanut Butter and Jelly Cookies are a delicious treat for a weekday snack or weekend dessert. Soft cookie with sticky sweet jam is a perfect combination of flavours and textures. They are made better by a secret ingredient!! You won't be able to stop at just one, I guarantee it | imagelicious.com
Once it’s melted, keep cooking on medium heat until the butter turns golden brown, about 5-6 more minutes after it’s melted, make sure it doesn’t burn.
Strain the brown butter using a fine mesh sieve into a bowl.
Add the sugar and vanilla to the brown butter and mix until blended.
Add the peanut butter to the mixture and mix well.Tip: spray your measuring cup with cooking oil, so that peanut butter doesn’t stick to it.
Add the egg and mix it in well.
Add the flour, baking powder, and baking soda and mix just until everything is incorporated and the flour disappears. Do not overmix.Tip: chill the dough for about an hour if you'd like the cookies to spread as little as possible.
Place the balls on a cookie sheet lined with parchment paper about 2 inches apart.
Using the back of a spoon make a dent (thumbprint) in each dough ball.
Spoon a little bit of jam into the indentation.
Bake for 14 minutes exactly, cool for a couple of minutes on a cookie sheet and then transfer to a wire rack to cool completely. Do not over bake!!
Leave uncovered overnight to let cookies soften a little bit. They are better the next day.
Note: timing is for baking one sheet pan at a time. This batch usually takes 3 sheet pans for me to bake, so there's extra 28 minutes of baking. I have never baked two sheet pans at a time for these cookies so I cannot guarantee the results but most likely you'd need to switch and rotate the pans midway if you are baking two trays.