Peanut Butter & Jelly Cookies

These cold and snow-ridden weekends have been keeping me inside even more than usual. I tell myself I will use my self-imposed hibernation to write more, but usually end up watching movies and, surprisingly enough, practicing my culinary skills. This new hobby popped up during Thanksgiving preparation, and inspiration has spurred me to craft pizelles, sautés, pies, sauces, roasts, pancakes and cookies. My method is to search the Internet for a recipe then make it work with what I have on hand, skipping or changing ingredients as I see fit, with, I should be honest, mixed results.

However, the below recipe for Peanut Butter & Jelly Cookies has proven itself delicious on a number of occasions. These aren't the shortbread-y peanut butter cookies you may be used to, but chewy, nutty little numbers that get some depth from a scoop of jam baked in.

Ingredients:
3/4 cup chunky peanut butter
1/4 cup maple syrup
Egg replacer for one egg – or – 1 tbsp. cornstarch + 2 tsp. water
1 tsp. maple syrup
3/4 cup flour
Jam of your choice (I prefer grape & blackberry)

Preparation:
Pre-heat oven to 350 degrees.

In a medium sized bowl, combine peanut butter, maple syrup, egg replacer and syrup. Add flour and stir until well combined. If it seems a little too dry, I’ll add a touch of soy milk.

Drop spoonfuls of dough (about a tablespoon) onto a cookie sheet, and, using your thumb, make a small well in each cookie. Drop jelly in the well of each cookie and pop into the oven.

Bake for 15 - 25 minutes, depending on preferred level of chewiness. Makes 1 dozen.