Peanut Butter Jelly Cookies (Print Version)
# Ingredients:
01 -
1 cup smooth peanut butter
02 -
½ cup sugar (white, granulated)
03 -
½ cup packed brown sugar
04 -
1 stick of unsalted butter (½ cup)
05 -
¼ teaspoon of salt
06 -
1 large egg
07 -
1 teaspoon vanilla essence
08 -
1 teaspoon baking soda
09 -
1 ½ cups plain all-purpose flour
10 -
½ cup of grape or berry jam (your choice)
11 -
Runny peanut butter (for decorating)
# Instructions:
01 -
Heat the oven to 350°F (180°C). Cover up one or two baking trays with parchment paper and put them aside.
02 -
In a big bowl, beat the butter together with both types of sugar and the pinch of salt until smooth and creamy.
03 -
Add in the peanut butter, egg, and vanilla. Stir everything until the mixture looks blended and fine.
04 -
Bit by bit, fold the flour and baking soda into the wet mix. A thick dough should come together as you stir.
05 -
Using a medium cookie scoop or a melon baller, shape the dough into small balls. Space them out about 2 inches apart on your lined trays.
06 -
Press a small dip into each dough ball with either your thumb or the back of the scoop.
07 -
Spoon around 1 teaspoon of jam into each little well you made in the dough.
08 -
Pop the trays into the oven for about 13 minutes. Watch for the edges to turn golden. Let them cool for a few minutes on the tray before moving over to a rack to finish cooling.
09 -
Warm up some extra peanut butter in the microwave for 30 seconds, stirring until it's smooth. Do small bursts if it needs more. A double boiler works too. Pour it into a piping bag.
10 -
Once the cookies are cool, pipe a little swirl of melted peanut butter onto the jelly-filled middles.
# Notes:
01 -
Keep cookies in an airtight tin with parchment paper spaced between them. Chill up to a week, or freeze for as long as 3 months.