Peanut Butter and Jelly Cookies
Make your day sweeter with peanut butter and jelly cookies. A fun recipe that combines the flavors loved by all ages.
Servings: 20 cookies
Equipment
- cookie sheet
- parchment paper
Ingredients
- 1/2 cup granulated sugar, plus more for rolling cookies
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter (a firm peanut butter like Jiff is best.)
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
for the peanut butter and jelly filling
- 3 tbsp creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- pinch salt
- 2 Tbsp milk or cream, plus a little more if needed
- 1/2 cup of your favorite jam or jelly (thicker is better.)
Instructions
- Preheat oven to 375F, and line a cookie sheet with parchment paper.
- In a stand mixer, or with electric beaters, cream together the sugar, brown sugar, peanut butter, softened butter, and egg until smooth.
- Add the flour, baking soda, baking powder, and salt, and fold together until there are no streaks of flour left.
- Scoop the dough into 1 tablespoon-sized balls, and roll in sugar. Place on the prepared baking sheet, leaving 2 inches of space between all the cookies.
- Bake for 8 minutes. The cookies will still look fairly pale and be puffy. If yours are super puffy you can rap the baking pan sharply on a firm surface immediately after taking it out of the oven.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring to a cooling rack to fully cool before filling them.
- While the cookies are cooling, make the pb filling by stirring together the peanut butter, powdered sugar, vanilla, salt, and enough milk to make a thick spreadable filling.
- To assemble the cookies, place a small amount of the filling onto the back of one peanut butter cookie and follow with a bit of jam. Top with a second cookie, pressing lightly together.
Nutrition
Calories: 219 kcal · Carbohydrates: 32 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 21 mg · Sodium: 153 mg · Potassium: 91 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 156 IU · Vitamin C: 1 mg · Calcium: 21 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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