The picture actually has too much jelly in it,about heaping 1/2 teaspoon.
(makes about 24 cookies - 1 1/2-ounce size)
1 stick butter, softened
3/4 cup peanut butter, natural
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
6 ounces (about 1 1/4 cup) all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup grape jam or jelly
Cream butter and peanut butter gradually add the sugars til light and fluffy, add egg until blended then add vanilla.
Sift flour, salt and baking soda.
Using a small cookie scoop (3/4 liquid ounce) to scoop out the dough and leave at least 1 1/4" space.
Pat down the cookies to about 1/2-3/4" thick.
Put a slight indent in the middle using a 1/2 Tablespoon backside.
Place about 1/4 teaspoon of grape jam in the middle.
Bake at 350ºF for 7 minutes rotate and then another 7-8 minutes.
Cool in pan for 5 minutes before removing.
This cookie came about many years ago, prolly when DS was in the 2nd grade. For grades 1-3 all I did was make him PB & J sandwiches (no crust) for lunch every day. That was my inpiration for these. I haven't made them in soo long and I think the grape balances the richness of the peanut butter.