Easy Peanut Butter & Jelly Cookies

Tuesday, September 23, 2014

A few months ago, I told you that I was guest posting at Homework with a delicious cookie recipe. Today I'm sharing this easy recipe with you so you will have it on hand for all of the pot lucks that seem to pop up during fall and winter!


These cookies are sweet, soft, and chewy. Just the way a peanut butter and jelly sandwich is!

Peanut Butter & Jelly Cookies
Yield 5 dozen small cookies

Ingredients:
1/2 Cup Peanut Butter (I used creamy, but chunky would be good too)
1/2 Cup Softened Margarine
1/2 Cup Brown Sugar
1/2 Cup Sugar
1 1/4 Cups Flour
1 tsp Vanilla
1 Egg
3/4 tsp Baking Soda
1/4 tsp Salt
Jams or Jellies of choice

Directions:

Cookies:
1. Preheat oven to 330° (odd I know, but it's what worked for me) and line a baking sheet with parchment paper;
2. Mix all of the ingredients together (no special trick here -just dump them all in your bowl and start mixing);
3. Once mixed well, chill the dough for about five minutes;
4. After five minutes, roll the dough between your palms into small balls about 3/4" inch in diameter;
5. Place on your baking sheet and place into the oven for 15-20 minutes;
6. Place unused batter in the refrigerator while the first batch is baking;
7. Once the batch is baked, immediately remove from the oven and take them off the baking sheet to cool;
8. Roll the dough balls for the next batch and place in the oven (follow steps 4-6);
9. While your second batch is baking, press the bottom of a measuring spoon* into the top of each cooling cookie being sure to rotate the measuring spoon to make a circle (*gauge which measuring spoon to use on how big your cookies are);
10. Let cookies completely cool;
11. Repeat steps 4-10 until all of the batter is used.


Filling:
1. Place 1/2 cup of jam or jelly into a microwave safe bowl;
2. Microwave for 20 seconds;
3. Remove from the microwave and stir to break up any gloppy areas;
4. Place back into the microwave for another 20 seconds - at this point the jam or jelly should be pour-able;
5. Place cookies next to each other on a cooled cookie sheet;
6. Carefully spoon in the pour-able jam or jelly into each cookie, taking care not to over-pour;
7. Once all cookies on the sheet are filled, place the cookie sheet in the refrigerator to cool - the jam and jelly will become gelatinous again after being in the fridge;
8. Remove from the refrigerator - and that batch is done!
9. Repeat steps 5-8 until all the cookies are filled.

Enjoy!


I took these cookies to work for a pot luck and had people coming back for seconds and even thirds! If you have any left over, eat them store them in an air-tight container.

They are best enjoyed with a cold glass of milk!


What flavor jam would you use in your PB&J cookies?

{I party with these blogs!}

3 comments:

  1. My kids are going to love these! PB&J is their favorite...add it with a cookie, they're going to be so excited! Thanks for linking up at www.housewivesofriverton.com

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  2. Oh yum! These looks so good! I am almost 30, but PB&J is still one of my favorites :)

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  3. Wonderful! PB and jelly is my favorite! Thanks for sharing this!

    ReplyDelete

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