Page 29 - Classic Cookies with Modern Twists

peanut butter, ½ cup of the granulated sugar, and the brow n
sugar on medium speed until smooth, about 2 minutes. Scrape

the bowl with a r ubber spatula, and add the egg and vanilla. Mix
in the dr y ingredients on low speed, 1 minute or just until
combined.

3. P ut the remaining ¼ cup sugar in a wide, shallow bowl. Using
your hands or a 1-ounce scoop, form 1-inch balls of dough. Roll
the balls in the sugar and place them on the baking sheets, 1½
inches apart. Use the end of a wooden spoon to make a

depression in the middle of each cookie, almost all the way dow n
to the baking sheet.

4. Bake for 10 to 12 minutes, rot ating the sheets half way
through, or until lightly brow ned, with some small cracks.

Remove the baking sheets from the oven and press a chocolate
disk into the top of each cookie. Allow them to cool for 5 minutes
on the baking sheets before transferring the cookies to a wire
rack to cool completely.

WITH A TWIST

Peanut Butter and Jelly Blos som s: Substitute 1 cup jam or

preser ves for the chocolate. Bake for 8 minutes and remove
from the oven. Deepen the cookie depressions, if necessar y,
and ll with jam, being careful not to overll. Bake for 2 to 5

more minutes, or until the cookie edges are golden brow n
and have small cracks. Allow them to cool for 5 minutes
before transferring the cookies to a wire rack to completely
cool.