PB & Blueberry Jammy Bits Cookies

Yesterday, while I was Skyping with my grandson, Ari, he wanted his dad to bring him some peanut butter and jelly to add to a project he was creating.  Although, both his dad and I tried to explain that wouldn't be a good idea to use it on a project, nonetheless he insisted to the point of tears, that's what he needed.  Of course, he didn't win, but as a "consolation prize" I decided to come up with a PB & J cookie I could send to him instead.

Pretty hard to say NO to this irresistible face!

These incredible jammy bits that I've discovered from King Arthur make it possible to add that subtle bit of fruity jam taste without the mess, particularly since I will need to ship these to Spain.

The jammy bits come in Strawberry, Raspberry and Blueberry!

Because I wanted to really make these taste like my favorite peanut butter and jam sandwich, I also added cinnamon to the dough to recreate the taste of cinnamon swirl bread that my mother used to make for me for my lunches.

PB & Blueberry Jammy Bits Cookie
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 cup peanut butter, crunchy or smooth (I used crunchy)
2 tsp. vanilla extract + 1 vanilla bean, split and scraped
3 1/2 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Kosher or Sea Salt
2 tsp. ground cinnamon
1 cup Blueberry Jammy Bits (or your favorite flavor)

Preheat oven to 350F-degrees.  Line a baking sheet with parchment and set aside.

In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugars together.  Add the eggs, one at a time, beating well after each addition.  Add the peanut butter and vanilla and beat well.  Scrape down the sides of the bowl as needed.

At the dry ingredients, including the cinnamon, mixing on low speed to incorporate, then turn up to medium to mix well.  Finally, add the blueberry jammy bits and mix to combine.

Scoop out onto the parchment lined baking sheet and place in the preheated oven.

Bake for 12 minutes, until golden brown.

Allow to cool on the sheet 5 minutes, then transfer to a baking rack to cool completely.  The recipe makes about 32 3-inch cookies.

I'm ready to pack up, probably the last box, to Ari in Spain with not only these cookies, but a few other surprises.  I hope they put a smile back on his sweet face. Enjoy!