Best Peanut Butter And Jelly Cookie Recipes

PEANUT BUTTER AND JELLY COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
• Whisk the flour, baking powder and salt together in a bowl.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
• Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
• With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
• Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
• Let cool in the pan before cutting into squares.

PEANUT BUTTER AND JELLY COOKIE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely.

PEANUT BUTTER AND JELLY COOKIE SANDWICHES (PB&J COOKIES) - SWEETS BY ELISE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off cleanly and in one pieces after baking.
• In a medium bowl, whisk all purpose flour, baking soda, and salt together.
• In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and 1/3 cup granulated sugar together on medium-high speed until smooth, creamy, and fluffy. This should be 2-3 minutes of consistent mixing.
• Add room temperature eggs to the dough and beat on medium speed until incorporated.
• Mix vanilla extract and creamy peanut butter into the dough on medium speed until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula before mixing again to make sure the ingredients are properly incorporated.
• Carefully, add the dry ingredients to your wet batter on low speed and in several additions to avoid making a mess. Mix only until you see the dry ingredients disappear into the batter, as mixing past this point can create dense cookies.
• Roll the balls into 1 tablespoon-sized (35g) dough balls. Roll each ball in the extra 1/4 cup of sugar before placing them on the baking sheet.
• Bake the cookies for 8-12 minutes or until the tops are cracked, the centers look domed and slightly soft, and the edges are light golden brown.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack or plate to finish cooling.
• In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter on medium-high speed until smooth.
• Slowly, add powdered sugar to the mixture, beating on low speed to avoid the powdered sugar spilling out of the bowl. Once the powdered sugar is fully incorporated, beat for another minute to ensure the mixture is smooth.
• Add the room temperature strawberry preserves to the frosting. Beat until combined. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the ingredients are properly incorporated throughout.
• If desired, transfer the frosting to a piping bag or a zippable plastic bag with the corner snipped off for better control.
• Top half of your cooled peanut butter cookies with the strawberry jam frosting.
• Heat 1/3 cup (107g) of strawberry preserves in the microwave for about 10 seconds before stirring aggressively with a spoon to smooth it out. If desired, transfer the jam to a piping bag or zippable plastic bag with part of the corner snipped off for more control.
• Top each frosted cookie with a dollop of strawberry jam as desired. For cleaner cookies, keep the jam towards the center of the cookie.
• Add an unfrosted cookie to the top of each frosted and topped cookie to create a cookie sandwich.
• For best results, allow the sandwiches to rest to firm up before storing at room temperature tightly covered or in an airtight container for up to 4 days.

PEANUT BUTTER AND JELLY COOKIE SANDWICH

Steps:

• For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
• Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
• For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
• Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.