Name: Peanut Butter and Jelly Jewels
Yield: Makes about 5 dozen 1 3/4-inch cookies
Ingredients: 1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams); 1 teaspoon baking soda (5 grams); 1/8 teaspoon salt; 1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams); 1/4 cup granulated sugar (1.75 ounces = 50 grams); 1/2 cup unsalted butter (4 ounces = 113 grams); 1 cup smooth peanut butter (9.25 ounces = 266 grams); 1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell); 1/2 teaspoon pure vanilla extract (2 grams); 1 1/2 (12-ounce) jars cherry preserves (1 pound 2 ounces = 510 grams); 2 (3-ounce) bars milk chocolate (6 ounces = 170 grams); 2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams); 6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams); ungreased cookie sheets; 1 1/4-inch cookie scoop or a measuring teaspoon

If you love peanut butter, these cookies will be It. I created what I believe to be quintessential peanut butter cookies to honor the one hundredth anniversary of peanut butter. They are very peanut buttery yet exceptionally light, with a lovely "sandy" bite. At my husband's urging, I doubled up on the peanut butter and decreased the flour, making the chocolate cookie centers seem like biting into a Reese's peanut butter cup.

Chocolate centers blend wonderfully with the peanut flavor, but the bright, tart, sticky cherry centers, are my first choice.

Recipe notes

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