PB & J Cookie Cups (Makes 16 cups) from edible San Diego Magazine
1 cup Pacific Beach Organic Valencia Peanut Butter
1 cup light brown sugar, loosely packed
1 large egg
1 teaspoon pure vanilla extract
8 teaspoons jam
Sea salt or kosher salt for sprinkling
Preheat oven to 375.
Cream together peanut butter and brown sugar in a medium-sized bowl. Mix in egg and vanilla.
Shape dough into 16 tablespoon-sized balls. Drop balls into a mini-muffin pan lined with foil or paper cups. Use your thumb or small measuring spoon to make an impression approximately 1/2" deep in the center of each ball.
Bake for 10 - 12 minutes, until the edges of the cookies are lightly browned. Remove pan from oven and sprinkle cookies with salt. Allow cookies to cool in the pan.
Remove cookies from pan and fill indentations with jam. Remove wrappers before serving if desired.