PEANUT BUTTER AND JELLY COOKIES
Your favorite childhood sandwich now in form!
Provided by Shelly
Categories Cookies
Time 32m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Reserve 1 cup of peanut butter for the cookie dough. Set aside.
- Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small "dollops" of peanut butter. They don't need to be exact. Place the plate in the freezer while you prepare the cookie dough.
- In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
- Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
- Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
- Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
- Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 322 calories, Sugar 17.1 g, Sodium 213.3 mg, Fat 20 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 1.7 g, Protein 7.4 g, Cholesterol 29.9 mg
UNCLE MAC'S PEANUT BUTTER AND JELLY COOKIES
Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
Provided by EHATH
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
- Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 23.2 g, Cholesterol 15.5 mg, Fat 11.3 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 105.6 mg, Sugar 20.3 g
PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
PEANUT BUTTER COOKIES WITH BLACKBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 10 (4-inch) cookies
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
- Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
NUTJAMMER COOKIES
A bit fiddly, so do them when you are in the mood. My, oh my, how delicious they are! Nice to put on the Christmas cookie platter if you can bear to part with them LOL! Thanks to the Old Farmer's Almanac for posting. Plan to chill the dough 2 to 3 hours - overnight works too.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese.
- Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours.
- Mix nuts, jam, and sugar for filling.
- Preheat oven to 350 degrees F.
- Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
- Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
- Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners' sugar.
Nutrition Facts : Calories 1195.1, Fat 81.5, SaturatedFat 37.1, Cholesterol 147.5, Sodium 827.2, Carbohydrate 107.2, Fiber 6.5, Sugar 37.5, Protein 18.9
PBJ SANDWICH COOKIES
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Provided by Mark Bittman
Categories cookies and bars, dessert
Time 40m
Yield 15 to 20 cookies
Number Of Ingredients 10
Steps:
- Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams
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