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Peanut Butter and Jelly Cookie Recipes

Category Peanut Butter
Peanut Butter and Jelly Cookies
Liven up your peanut butter cookies by adding your favorite jelly to a thumbprint depression in the center. This page contains peanut butter and jelly cookie recipes.
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By 2 found this helpful
April 6, 2013

I love peanut butter cookies, but had never had the PB&J version. My daughter stopped by today for a visit and we decided to make a batch. The end result was dessert before dinner. They were scrumptious.

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Total Time: 1.25

Yield: 30 + cookies

Ingredients:

  • .5 cups butter, softened
  • .5 cups peanut butter
  • .5 cups white sugar
  • .5 cups brown sugar, packed
  • 1 egg
  • 1.25 cups unbleached flour
  • .75 tsp baking soda
  • .5 tsp baking powder
  • .25 tsp salt
  • fruit jam, any flavor

Steps:

  1. In bowl, cream butter, peanut butter, and sugars.
  2. Beat in egg.
  3. Combine dry ingredients in separate bowl and gradually add to butter and sugar mixture.
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  5. At this point you can cover and chill for 30 minutes to an hour. However, I found the consistency firm enough to continue without this step.
  6. Roll the dough into 1.25 inch balls.
  7. Place on greased cookie sheets and make a depression in the center using your thumb.
  8. Place .25 tsp. of jam (your choice, we used marionberry) into the thumbprint.
  9. Bake at 350 degrees F. for 13 minutes or until bottoms begin to brown.
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  11. Allow to cool a few minutes on the cookie sheet, just long enough that they have set up a bit.
  12. Remove and continue cooling on a wire rack, if you have one. We simply placed them in a single layer on a serving plate. Enjoy.
Comment Was this helpful? 2

By 0 found this helpful
June 26, 2008

Ingredients

  • 1 stick butter softened
  • 1/3 cup light brown sugar
  • 1/4 cup creamy peanut butter
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
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  • 1-1/2 cups all purpose flour
  • 1/4 tsp. salt
  • 1 cup unsalted roasted peanuts, finely chopped
  • 2/3 cup strawberry preserves or jam

Directions

Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt. Form the dough into 1-inch balls. Roll them about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but being careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. (The cookies can be stored for up to 3 days in an airtight container.)
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Yields: 2-1/2 dozen cookies

Source: Taken from the Florida Market bulletin

By Mary from Cocoa, FL

Comment Was this helpful? Yes
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