Peanut Butter and Jelly Cookie Recipes
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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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.
Total Time: 1.25
Yield: 30 + cookies
- .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
- In bowl, cream butter, peanut butter, and sugars.
- Beat in egg.
- Combine dry ingredients in separate bowl and gradually add to butter and sugar mixture.
- 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.
- Roll the dough into 1.25 inch balls.
- Place on greased cookie sheets and make a depression in the center using your thumb.
- Place .25 tsp. of jam (your choice, we used marionberry) into the thumbprint.
- Bake at 350 degrees F. for 13 minutes or until bottoms begin to brown.
- Allow to cool a few minutes on the cookie sheet, just long enough that they have set up a bit.
- 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.
- 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
- 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
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.)
Yields: 2-1/2 dozen cookies
Source: Taken from the Florida Market bulletin
By Mary from Cocoa, FL