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Peanut Butter and Jam Crunch Cookies

Ingredients

½ cup unsalted butter, room temperature
¼ cup granulated sugar
½ cup light brown sugar, firmly packed
1 large egg
¾ cup smooth peanut butter
1 tsp. pure vanilla extract
1 cup all-purpose flour
½ tsp. Baking soda
½ tsp. Salt
2 cups crispy rice cereal (such as Rice Crispies)
½ cup chopped peanuts
½ cup Granite Town Farms Wild Blueberry Jam


Directions

Heat over to 375 degrees. Using electric mixer on high speed, cream butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter and vanilla. Sift together flour, baking soda and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in rice cereal and peanuts. Form dough into 1½-inch balls. Place on parchment or foil-lined baking sheets, 2 inches apart. Gently press cookies with a fork to make classic hatch marks. Use your thumb to make a depression in the center of each cookie and fill with a spoonful of the Granite Town Farms Wild Blueberry Jam. Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes then transfer to wire racks.

Yield:Makes 4 dozen cookies