Pb And J Thumbprint Cookies

• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 2 tablespoons milk
• 1 1/2 cups flour
• 2 tablespoons corn starch
• 1 teaspoon baking soda
• 1 pinch salt (I prefer Kosher Salt)
• 1/3 cup your favorite Jelly
• 1/2 cup creamy peanut butter

1. Preheat oven to 350u0b0.
2. Cream 1/2 cup butter and 3/4 cup brown sugar. Add 3 tablespoons granulated sugar until fully combined, about 30 seconds. Beat in 1 egg, 1/2 teaspoon vanilla, and 2 tablespoons milk.
3. In a separate medium size bowl, combine 1 1/2 cups flour, 2 tablespoons corn starch, 1 teaspoon baking soda, and a pinch of salt . Stir with a fork until combined.
4. Add flour mixture to wet ingredients, a little at a time, until fully combined.
5. Mix in 1/2 cup peanut butter.
6. Using a small ice cream scooper, scoop dough onto a cookie sheet lined with parchment paper. Using your hands, form each scoop into a ball.
7. Refrigerate the dough for 1 hour.
8. Bake 10-12 minutes. Let the cookies cool for 1 minute. Using the back of a teaspoon or your thumb, create an indentation in the middle of the cookie. Fill the indentation with about 1 teaspoon of jelly.

unsalted butter, brown sugar, granulated sugar, egg, vanilla, milk, flour, corn starch, baking soda, salt, favorite jelly, peanut butter

Taken from food52.com/recipes/69168-pb-and-j-thumbprint-cookies (may not work)