Peanut Butter and Jelly Cookies

[charisstoma]

Peanut Butter and Jelly Cookies
https://cookiesandcups.com/peanut-butter-and-jelly-cookies/?fbclid=IwAR0XmzLyUtOOoJ2HmYpsxmMj9edUdKJqtpL-TcF8gknfnQKjfsN6UAoR6cI

The peanut butter cookie base is a combo of peanut butter and butter. You CAN make peanut butter cookies with just peanut butter and no butter, but peanut butter doesn’t have as high a fat content as butter, so I find that I prefer the texture of a peanut butter cookie that is made with the combo of peanut butter AND butter.

1. Freeze Small Dollops of Peanut Butter. Before you start making the cookie dough, line a plate with wax paper or parchment paper. Drop little spoonfuls of peanut butter onto the prepared plate. This doesn’t have to be exact or pretty, so don’t worry about that. The amount you will need is about 3/4 teaspoon of peanut butter. Since you might not have a 3/4 teaspoon measuring spoon, you can eyeball it with a heaping 1/2 teaspoon or a scant full teaspoon. Make sense? Don’t get too hung up on this. Place the plate in the freezer while you make the dough. Also, you might be wondering why I don’t freeze the jelly/preserves. Well, I tried and it really doesn’t ever get solid, so it’s not worth the trouble!

2. Make the Cookie Dough. This is super easy and straightforward. AND you don’t have to chill the dough!

3. Stuff the Cookies. Use a large cookie scoop, and I’m talking LARGE. You will need 3 1/2- 4 tablespoon scoop! These will be big cookies, and if you are using my proportions of peanut butter and jelly filling, you will need this amount of cookie dough. Make a well in the center of the dough and spoon in 3/4 teaspoon of jelly and then place in one of your frozen peanut butter nuggets. Form the dough carefully around the filling doing your best to seal it in!

4. Bake! Place them on a baking sheet with enough space for them to spread, and bake them until the edges get slightly golden and the tops start to crack slightly. Then press some more peanut chips on top to make them pretty!

5. Let them cool! You will need to allow these cookies to cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack. They will be soft due to the filling and need to set up. If you try and move them too soon they will break.



https://cookiesandcups.com/peanut-butter-and-jelly-cookies/print/38790/

Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 32 minutes Yield: 15 large cookies

Ingredients:

1 cup creamy peanut butter, plus 1/4 cup, divided
1/2 cup butter, room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 cup peanut butter chips, plus 1/4 more for optional garnish
1/4 cup strawberry preserves or jelly

Instructions:

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Reserve 1 cup of peanut butter for the cookie dough. Set aside.

Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small “dollops” of peanut butter. They don’t need to be exact. Place the plate in the freezer while you prepare the cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.

Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.

Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.

Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.

Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes:

You can use any flavor of jelly or preserves that you prefer.

Store airtight for up to 3 days.