Name: Lisa Loeb's Peanut Butter and Jelly Cookies
Yield: Makes about 3 dozen cookies
Ingredients: 2 sticks (1 cup) unsalted butter, softened; 1 cup (packed) dark brown sugar; 3/4 cup creamy natural peanut butter; 1 large egg; 3 cups whole-wheat flour; 1/4 teaspoon kosher salt; 1 teaspoon baking powder; 1 teaspoon whole milk; 1/2 cup all-fruit jam (such as St. Dalfour's Four Fruits)

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Lisa Loeb's Peanut Butter and Jelly CookiesEpicurious

Editor's note: Lisa Loeb shared this recipe exclusively with Epicurious. To read more about Lisa and get a peek inside her kitchen, see our Celebrity Kitchen Tour videos.

These are Lisa Loeb's favorite cookies, a version of Mark Bittman's "Refrigerator (Rolled) Cookies," which appeared in his seminal How to Cook Everything. She substitutes high-in-fiber whole-wheat flour for regular all-purpose flour, uses rich dark brown sugar instead of plain, and adds natural peanut butter and an extra pinch of kosher salt for a rich, nutty flavor. Before baking, she tops each cookie with a dollop of all-fruit jam, which balances out the sophisticated saltiness with the perfect hint of sweetness. If you prefer not to use jam, before baking try sprinkling cookies with good-quality sea salt, such as fleur de sel, to bring out their sweetness.

Recipe notes

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