Peanut Butter Jelly Time! Peanut Butter Jelly Time! Peanut Butter Jelly, Peanut Butter Jelly!… (ok, I’m done having a nerdy Family Guy moment).
A few weeks ago I spent some time baking and cooking with my parents. My mom found this recipe and thought we should give it a go. If you like peanut butter (ahem… who doesn’t?) and the thought of nibbling delicious jam coated cookies makes your mouth water… then you should pull on that apron and bake away!
Fun to make and tasty to devour, these cookies are the perfect balance of salty and sweet. Depending on the type of jam or jelly you use, the flavor of the cookie can go from super sweet to mellow and fruity. We used chunky peanut butter to give the cookies a little bit of crunch, but creamy also does the trick. We figured, why stop at one flavor of jam when we could fancy up the recipe a bit with two. Apricot jam is the best jam on the planet… (fact!), but raspberry is always a crowd pleaser. Dress these cookies up however you desire and chomp away!
Makes 36 cookies
3/4 cup butter, room temperature
1/2 cup creamy or crunchy peanut butter
1/4 cup plus 3 tablespoons granulated sugar
3/4 cup brown sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 to 2 jars of jam (flavor of your choice)
Preheat oven to 350 degrees F.
Beat together the butter and creamy or chunky peanut butter until fluffy. Add 1/4 cup granulated sugar and the brown sugar and beat until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
Pull pieces of dough and roll between your hands to form 1-inch balls.
Place cookie balls on a greased cookie sheet two inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 teaspoon jam (I alternated jam flavors).
Bake for 12 –15 minutes until golden brown on the edges. Cool on wire rack. Fill with additional jam as needed to coat cookie indent.