It has been a gloomy week here in Minnesota. Lots of low, thick clouds that cause Elijah to constantly ask me if it is night-time. This winter has been uniquely and awesomely warm, minus a handful of cold and snowy days, so I'm not complaining about the gloom. Last year at this time I had icicles hanging from my frozen body that I thought would never melt. We Minnesotans are tough, but I don't know that we could survive two of those winters in a row. We would be forced to flee, like those being chased by "walkers" on The Walking Dead. Have you seen this show? It is grossly intriguiging and addictive! I highly recommend it.
And how does all of this relate to PB&J cookies? I HAVE NO IDEA (insert crazy laughter)! Cookies! Cookies cookies cookies! I have been dreaming up these babies for a good month and a half. Sometimes when I think too long and hard about a recipe the final product dissapoints. This one did not dissapoint. They were every bit as delicious as I dreamed them to be back in that meeting in December.
Preheat your oven to 375 degrees F.
In a medium bowl, combine:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
In a large bowl, combine:
1/2 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup dark brown sugar
1/3 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
With a hand-held mixer, beat the mixture on medium speed until just combined. Add 1 egg and beat until incorporated. Gradually add the flour mixture and mix until combined.
Roll heaping tablespoons of dough into balls with your hands. Place them onto ungreased baking sheets and press into the center of each cookie with your thumb to create a divot.
In each divot, place 1/2 teaspoon of jelly and 1/2 teaspoon of creamy peanut butter.
Bake in the preheated oven for 10-12 minutes. Let cool.
Pour yourself a nice big glass of milk and enjoy!