Peanut Butter and Jelly Cookie Recipe
As summer comes to an end and fall begins, so does the start of the school year. One of the most iconic and classic flavors that finds its way into lunch boxes is Peanut Butter and Jelly. My peanut Butter and Jelly Cookie Recipe is the perfect sweet treat to brighten those long days.
Although I have been out of school for 5 years, I still get excited this time of year. I was inspired by a traditional PB&J sandwich and I chose to use crunchy peanut butter. Smooth peanut butter can also be used. For the jelly, I used a jam x___x. Jelly is made with the juice of fruit, while jams are made by crushing the fruit. I also really wanted to use my fruit, Amisha’s Jam from her Etsy Shop, The Jam Lab.
Recipe adapted from marthastewart.com
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup crunchy (or smooth) peanut butter
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup light-brown sugar
- 1/3 cup granulated sugar, plus 3 tablespoons for rolling
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup strawberry jam
- 1/4 cup chopped toasted peanuts, optional
- Preheat oven to 350 degrees.
- Using a stand mixer, beat together peanut butter and butter on medium speed until smooth. Add sugars, and beat until fluffy.
- Add egg and vanilla.
- Turn the mixer on to low and add the dry ingredients. Mix until incorporated.
- Using a small ice-cream scooper, form dough into balls. Roll each ball in granulated sugar, and place on parchment lined baking sheet.
- Bake until cookies are puffy, about 10 minutes. Remove from oven and make the thumbprint in center of cookie.
- Return to oven and bake until edges are golden, 2 minutes more.
- Allow cookies to cool completely on a wire rack.
- Heat jam in microwave until it is loose. Place in a ziplock bag and cut a small tip on one of the corners. Pipe the jam into the center of the cookies and allow to cool.
- Top with chopped toasted peanuts, if desired.
To make the thumbprint, I used the top of a clean water bottle. It is the perfect shape and you can re-use your bottle before recycling it 🙂
To fill the thumbprints with the jam, I placed it in a ziplock bag and clipped the tip off on end. This made filling the cookies easy and easy!
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate