Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies PlatedMy daughter is allergic to peanuts and my son out of solidarity and/or convincing from his older sister always thought he was too. Even to this day he will not eat peanuts. So I was deprived of making peanut butter and jelly sandwiches for them when they were younger. This also meant I never made peanut butter cookies back then either. Now that my kids are young adults and can fend for themselves, I find myself craving foods from my long lost childhood. Tonight, I caved in. Once in a while I find I need to treat myself to something sweet. I hope you treat yourself too.

This recipe yielded 32 cookies for me.

INGREDIENTS:

  • 1 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick butter, room temperature
  • 1/2 cup granulated sugar, plus additional for rolling
  • 1/2 cup light brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • jam or jelly flavor of your choice

DIRECTIONS:

  1. In a small bowl add flour, baking powder and salt. Mix well. Set bowl aside.
  2. In a large mixing bowl add butter and both granulated and brown sugar. Mix until fluffy. About 1-2 minutes.
  3. Add peanut butter and mix another minute.
  4. Add egg and vanilla extract and mix until combined.
  5. Gradually add flour mixture to mixing bowl until just combined.
  6. Cover cookie dough with plastic wrap and refrigerate for an hour.
  7. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
  8. Use a 1 tablespoon sized cookie scoop. Shape the dough into a ball and roll it into a shallow dish with some granulated sugar. Place the cookies about two inches apart onto the prepared baking sheets. Discard any leftover sugar used for rolling the cookies.
  9. Bake the cookies for 10-12 minutes and the cookies are golden brown. Right after the cookies come out of the oven, make an indent in the center of each cookie using a clean 1 teaspoon measuring spoon. Use caution as the cookies will be very hot. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to fully cool.
  10. Once the cookies have cooled fill the center with 1/4 teaspoon of your favorite jam or jelly.

Peanut Butter and Jelly Cookies

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