Peanut butter cookies — with that iconic crosshatch pattern pressed into their tops — are a holiday classic for many Americans. But as good as they are, we decided to play with the tradition a bit. We spiked our peanut butter cookies with a “jelly” of finely chopped golden raisins. We also ditched the flour in favor of upping the peanut flavor.
The result is a slightly sweeter and delightfully chewy take on this holiday cookie. And of course we kept the crosshatch.
Peanut Butter and Jelly Cookies
Start to finish: 30 minutes. Makes 3 dozen cookies
1/2 cup granulated sugar
1 cup golden raisins
1 1/2 cups packed brown sugar
15-ounce jar natural peanut butter
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Heat the oven to 350 F. Line a baking sheet with kitchen parchment.
In a food processor, combine the granulated sugar and golden raisins, then pulse until chopped to small pieces, but not a puree.