Peanut Butter Cookies With Blackberry Jam Recipes

BLACKBERRY PEEKABOO COOKIES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER AND JAM COOKIES

Steps:

• Preheat oven to 350°F.
• In large bowl, cream together butter, peanut butter, and sugars.
• Add egg and vanilla, mix until smooth.
• In a small bowl, mix flour, salt and baking soda.
• Stir into butter mixture until completely blended.
• Form dough into balls and flatten with thumb, on cookie sheet, to make a well.
• Drop 1 tsp of jam into each well.
• Bake until lightly browned around the edges, 10-12 minutes.
• Let cool on cookie sheet for 1 min before removing.

PEANUT BUTTER & JAM CHOCOLATE COOKIES

Steps:

• Heat oven to 375ºF.
• Mix flour, cocoa, and baking soda in medium bowl until blended. Beat peanut butter, butter and sugars in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, beating after each addition until blended.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Make an indentation in center of each cookie, using rounded end of wooden spoon. Fill centers with jam.
• Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over cookies.

PEANUT BUTTER COOKIES IV

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
• In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
• Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

PEANUT BUTTER BLACKBERRY BARS

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
• In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
• Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
• Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.