Peanut Butter and Jelly Cookies
by Farideh Sadeghin
dessert
Yield: Makes 10 cookiesPrep: 20 minutesTotal: 1 hour
Ingredients
You have 3 of 11
protein
- ○2eggs
dairy
- ○8 tablespoonsunsalted butter(at room temperature)
grain
- ○1 ½ cupsall-purpose flour
pantry staple
- ○1 teaspoonkosher salt
- ✓1 cuppeanut butter(creamy)
- ○½ cupgranulated sugar
- ○½ cuplight brown sugar
- ○10 teaspoonsstrawberry jam(or preserves)
- ✓1 ½ teaspoonsbaking soda
- ✓10 tablespoonspeanut butter(crunchy)
- ○1 ½ teaspoonsvanilla extract
Instructions
- Dollop the crunchy peanut butter into 10 equal-sized pieces (about 1 tablespoon each) on a sheet tray and freeze until ready to use.
- Heat the oven to 375°F. Whisk together the flour, baking soda, and salt in a small bowl.
- In a large bowl and using a hand mixer, beat the creamy peanut butter, sugars, and butter until light and fluffy, 2 to 3 minutes.
- Add the eggs, one at a time and make sure the first is fully incorporated before adding the next, then add the vanilla and beat until smooth.
- Add the dry ingredients and beat until fully incorporated, then roll the dough into 10 equal-sized balls and place on a parchment paper-lined baking sheet.
- Working with one ball of dough at a time, flatten the ball into a 3-inch circle in the palm of your hand. Add in 1 teaspoon of the jam, then a dollop of the frozen peanut butter.
- Carefully seal the dough around the peanut butter and jam and roll it back into a ball. Some of the jelly may ooze out slightly, and that’s ok! Repeat with the remaining cookie dough.
- Divide the dough among 2 parchment paper-lined baking sheets and bake, turning once halfway through, until golden on top, 15 to 17 minutes.
- Cool slightly, then transfer to a cooling rack to cool completely before serving.