Lisa Loeb's Peanut Butter and Jelly Cookies

Ingredients

• •2 sticks unsalted butter
• •1 cup dark brown sugar
• •¾ cup creamy natural peanut butter
• •1 large egg
• •3 cups whole-wheat flour
• •¼ teaspoon kosher salt
• •1 teaspoon baking powder
• •1 teaspoon whole milk
• •½ cup all-fruit jam

Cooking Instructions

1. 1.

   Using an electric mixer, beat butter and sugar at high speed until light and fluffy, about 2 minutes. Add peanut butter and beat until thoroughly incorporated, about 30 seconds. Scrape down bowl, add the egg, and beat until smooth, about 20 seconds.

   3 min

2. 2.

   In a large bowl, whisk together flour, salt, and baking powder. Add dry ingredients to butter-sugar mixture and beat at low speed until just combined, about 1 minute. Scrape down bowl, then add milk and beat at low speed until just combined, about 30 seconds.

   2 min

3. 3.

   Gather and press dough together, then divide into 2 equal pieces. Using a sheet of waxed paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. (Dough can be made ahead and frozen in an airtight bag for up to 6 months).

   120 min

4. 4.

   Preheat oven to 400°F and lightly butter 2 large baking sheets.

   10 min

5. 5.

   Cut each log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on prepared baking sheets. Top each cookie with a 1/2-teaspoon dollop of jam.

   15 min

6. 6.

   Bake cookies until edges are lightly browned and centers are set, about 10 minutes. Cool on sheets 2 minutes, then transfer to a rack to cool completely. (Cookies will keep, stored in a covered container at room temperature, up to 2 days.)

   12 min