Peanut Butter Jelly Cookies (Print Version)
# Ingredients:
01 -
½ cup unsalted butter (1 stick)
02 -
½ cup granulated sugar
03 -
½ cup brown sugar
04 -
¼ teaspoon salt
05 -
1 cup creamy peanut butter
06 -
1 egg
07 -
1 teaspoon vanilla extract
08 -
1 ½ cups all-purpose flour
09 -
1 teaspoon baking soda
10 -
½ cup grape jelly (or strawberry/raspberry jam)
11 -
Melted peanut butter (for topping)
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Line 1-2 baking sheets with parchment paper and set aside.
02 -
In a large mixing bowl, cream together unsalted butter, granulated sugar, brown sugar, and salt until well blended.
03 -
Whisk in the creamy peanut butter, egg, and vanilla extract until the mixture is smooth and evenly combined.
04 -
Gradually fold the all-purpose flour and baking soda into the wet mixture using a rubber spatula or wooden spoon, forming a thick dough.
05 -
Use a 2-inch cookie scoop or melon baller to form dough balls and place them 2 inches apart on the prepared baking sheets.
06 -
Using the back side of the cookie scoop or your thumb, create a small well in the center of each dough ball.
07 -
Place approximately 1 teaspoon of jelly or jam into each indentation.
08 -
Bake for 13 minutes, or until cookies spread slightly and edges are lightly golden. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
09 -
Microwave additional creamy peanut butter for 30 seconds, stirring to check consistency. Repeat in short increments if needed, or use a double boiler. Add melted peanut butter to a piping bag.
10 -
Pipe a swirl of melted peanut butter over the jelly centers of the cooled cookies.
# Notes:
01 -
Store cookies in an airtight container with parchment paper between layers. Refrigerate for up to 1 week or freeze for up to 3 months.