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 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.
In a medium bowl, beat together the brown sugar, peanut butter, eggs, vanilla and salt until thoroughly mixed. Mix in the sugar and raisins until evenly distributed.
Working in batches, scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between cookies. Use a fork to make crosshatch design on the top of each cookie, slightly flattening them in the process. Bake for 11 to 13 minutes, or until light golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.
Nutrition information per cookie: 130 calories; 60 calories from fat (46 per cent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 17 g carbohydrate; 1 g fiber; 14 g sugar; 3 g protein; 35 mg sodium.
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