Peanut Butter and Jelly Cookie (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1 cup smooth peanut butter |
1/2 cup light brown sugar |
1 teaspoon baking soda |
1 large egg |
1/4 cup raspberry jam |
Directions:
1. Preheat oven to 325 degrees F.
2. Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely.
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