Peanut Butter and Jelly Cookies
Two Ways & More!!
Even the best Peanut Butter Cookies might not convert easily to adding jelly. And that is what happened here! But still in the mood for Peanut Butter and Jelly Cookies? I tried another simple recipe that’s been around a long time. You’ve seen it and might have even tried it with a candy kiss. It was a very popular holiday cookie in the day … hmm, about 35 years ago. Yep, it still hangs on because it’s pretty tasty. I’ve simply rolled the dough in chopped peanuts instead of sugar and added jelly before baking. Love the change up! First let me include this recipe pictured here. It wasn’t a total fail and I have some suggestions for a better outcome.
Recipe 1
Makes about 2 1/2 dozen cookies
Preheat oven to 350 degrees F
1/2 Cup butter (or substitute vegetable shortening for half the butter for a chewier cookie)
1/2 Cup homemade peanut butter (homemade peanut butter) or use your favorite jarred
1/2 Cup sugar
1/2 Cup brown sugar
One egg
1/2 Teaspoon vanilla
1/4 Teaspoon salt
3/4 Teaspoon baking soda
1 and 1/4 cup all purpose flour
*Favorite preserves-about 4 1/2 tablespoons. (I used jelly and added after cookies were done baking. This I don’t recommend. For this cookie I recommend baking the preserves or jam while baking the cookie. You can try jelly; however, my concern is that it will melt into the dough too much.)
Whisk together the flour, salt and baking soda. Set aside.
Cream together the butter, peanut butter, sugars and then add egg & vanilla to thoroughly mix.
Add flour mixture to wet and mix until incorporated.
Make a 1 inch ball out of the dough and place on a non-stick cookie sheet or on parchment paper covered cookie sheet. Place an indention in the top of the ball a little larger than 1/4 teaspoon size and add 1/4 teaspoon jam.
Bake for 12-15 minutes or until lightly browned.
*These cookies tend to rise during baking to a degree it may push out the jam. So why use this recipe as opposed to the second? This cookie is richer and sweeter and bakes beautifully into plain Peanut Butter Cookies. It may be more advisable to use this recipe another way. Bake as you would for a plain Peanut Butter Cookie. Cool then dip into melted chocolate as I do here for a Viennese Cookie. Add a few sprinkles of chopped peanuts and you have a delicious variation.
??? I love the chocolate dip idea so much and came across a similar idea with Rustic Chocolate Chip Cookies from Vegan in the Freezer. Take a look! And Yep, they’re Vegan!
Recipe 2
This recipe makes approximately 48 cookies
Preheat oven to 375 degrees F
1/2 Cup shortening
3/4 Cup peanut butter
1/3 Cup granulated sugar
1/3 Cup packed brown sugar
1 Egg
2 Tablespoons milk
1 Teaspoon vanilla extract
1-1/2 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup chopped peanuts for dough rolling
Favorite jam or preserves-about 4 tablespoons
Whisk together the flour, salt and baking soda. Set aside.
Cream together the shortening, peanut butter, sugars and then add egg, milk & vanilla to thoroughly mix.
Add flour mixture to wet and mix until incorporated.
Make a 1 inch ball out of the dough, roll into the chopped peanuts and place on a non-stick cookie sheet or on parchment paper covered cookie sheet. Place an indention in the top of the ball a little larger than 1/4 teaspoon size and add 1/4 teaspoon jam. This dough will crack slightly when you make the indentation.
Bake for about 10 minutes or until lightly browned.
This recipe is adapted from the Hershey’s Peanut Butter Blossoms Recipe.
