I have an exciting cookie for you that is SUPER cute, even for adults. I feel like its the adult version of the kid-friendly sandwich. And don’t run away after you look at the pictures that show the process! I promise this isn’t scary at all and is worth the little bit of effort!
I love peanut butter cookies. A lot. Especially when they’re dipped in dark chocolate…but that’s a whole other story. These cookies may be my new fav though because they pack a little surprise: a jam-filled center. Can you say, “yum”? You should…
- 3/4 c. all-purpose flour
- 3/4 tsp. salt
- 1/2 c. smooth peanut butter, preferably natural style – I used Jif Natural
- 1/3 c. chunky peanut butter, preferably natural style – again, I used Jif Natural (its obviously my favorite)
- 1 oz. (2 TBS) reduced-fat cream cheese (neufchatel)
- 2 TBS unsalted butter, softened
- 1/4 c. granulated sugar
- 1/4 c. dark brown sugar
- 3 TBS liquid egg substitute
- 1/2 tsp. vanilla extract
- About 1/4 cup strawberry or raspberry jam – I used Smucker’s Red Raspberry Simply Fruit
Preheat the oven to 350º with a rack in the center position. Coat a baking sheet with pan spray (even if non-stick), or line it with parchment paper or a silicone baking mat.
In a small bowl, whisk together the flour and salt, set aside.
In a medium bowl, using electric mixer, beat the peanut butter, cream cheese, butter, and granulated and brown sugars together on medium speed to 2 to 3 minutes, until the mixture is well blended. Add the egg substitute and vanilla and mix for 2 minutes longer. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture on low speed, beating for 1 minutes, just until it is incorporated. The mixture will look a little dry.
Set aside 2/3 cup of the dough for the cookie tops. Scoop the remaining dough into 16 equal portions and roll them between your hands to form balls. Use you thumb or index finger to press a hole about 1/2 inch deep into the center of each ball, gently pinching the dough to create a well about the size of a quarter. Fill each hole with 1/2 to 3/4 teaspoon of the jam.
Separate the remaining dough into 16 equal portions. Roll them between your hands to form small balls. Use the tines of a fork to smash the dough into a circle and make hash marks on the cookie tops. Tops should be no more than 1/4 inch thick.
Lay one cookie top over each of the filled cookies and press the tops and bottoms together gently all around the edges to seal in the jam.
Space the cookies evenly on the prepared baking sheet and bake for about 15 minutes until the dough no longer appears wet or shiny but has not begun to brown.. Halfway through the baking time, rotate the sheet from front to back.
Transfer the baking sheet to a wire rack and let the cookies cool for 15 minute then transfer directly to wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature for 2 to 3 days.
Adapted slightly from Marisa Churchill in Sweet & Skinny