PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
EASY PEANUT BUTTER AND JELLY COOKIES
Easy and tasty peanut butter and jelly cookies ready in just 20 minutes!
Provided by Sharon Chen
Categories Snacks
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Combine coconut oil, peanut butter, white sugar, brown sugar, egg and vanilla extract in a large mixing bowl. Whisk until well blended.
- Add flour, salt and baking soda to the bowl. Mix until you can no longer see the flour.
- Scoop up about 1 tablespoon of the cookie dough and roll into a ball with both of your hands. Repeat until the cookie dough is finished. You should be able make 24-30 balls.
- Place cookie balls, 2 inches apart from each other, on a baking sheet lined with parchment pepper. Use two baking sheets if necessary.
- Press each cookie ball down with a fork dipped in sugar. Bake for 10-12 minutes. Baking time may vary depending on how strong your oven is.
- While the cookies are baking, add jelly into a sandwich-size Ziploc bag. Squeeze down to one side of the bottom of the bag and cut a hole at the tip. Set aside.
- Once the cookies are done, let them cool for a couple minutes, then transfer to a cooling rack. Make a thumb print in the center of each cookie and pile the jelly into each print. Enjoy!
Nutrition Facts : ServingSize 1, Calories 129 calories, Sugar 8.6g, Sodium 90mg, Fat 7.5g, SaturatedFat 4.6g, Carbohydrate 14.3g, Fiber 0.5g, Protein 2.3g, Cholesterol 7mg
PEANUT BUTTER AND JELLY COOKIES
Your favorite childhood sandwich now in form!
Provided by Shelly
Categories Cookies
Time 32m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 cookie, Calories 322 calories, Sugar 17.1 g, Sodium 213.3 mg, Fat 20 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 1.7 g, Protein 7.4 g, Cholesterol 29.9 mg
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
QUICK PEANUT BUTTER COOKIES
I had to make cookies at the last minute for a school function and a friend gave me this quick and easy recipe. From start to finish, this only takes about 30-45 minutes and the taste is like you spent hours in the kitchen. You might want to make a double batch, because they will be gone before you know it. ENJOY!!
Provided by Vicki Douglas
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 7 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 69.8 mg, Sugar 6.2 g
PEANUT BUTTER JELLY COOKIES
Enjoy the classic American combo of peanut butter and 'jelly' in a cookie. Buy a good quality raspberry jam or try making our easy homemade jam recipe
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium
QUICK AND EASY PEANUT BUTTER AND JELLY COOKIES
I have not tried this recipe. I got this recipe from Holidays Of The World Cookbook For Students. This is a American recipe. I plan to use Splenda for baking in place of the sugar and sugar free jam or jelly.
Provided by internetnut
Categories Dessert
Time 40m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- In medium mixing bowl, mix peanut butter, sugar, and egg until well blended.
- Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie.
- Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch.
- When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish.
- Serve as a sweet snack with a glass of milk.
PEANUT BUTTER AND JELLY COOKIES
Provided by Cooking Channel
Categories dessert
Time 1h25m
Yield Makes about 2 dozen sandwich cookies
Number Of Ingredients 11
Steps:
- Prepare the Peanut Butter Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
- Lightly flour a clean, flat work surface.
- Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
- Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
- When ready to bake, preheat the oven to 325 degrees F.
- Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
- Lightly flour a clean, flat work surface.
- Remove the dough from the refrigerator and unwrap.
- Place the dough in the center of the floured surface. Using a rolling pin, roll the dough out to a piece about 1/2-inches thick. Using a 2-inch round biscuit cutter, cut out the cookies.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
- When all of the cookies are formed, place in the oven and bake for about 5 minutes, or until golden brown around the edges.
- Remove from the oven and transfer the cookies to wire racks to cool.
- When completely cool, spread the jam on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently.
- Store, airtight, at room temperature for up to a week.
- For the Peanut Butter Base Dough:
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl Set aside.
- Place the butter in the bowl of a standing electric mixer fitted with the paddle.
- Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and creamy. Add the peanut butter and beat to incorporate; then, beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
- With the motor running, gradually add the flour mixture, beating just to blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
- Lightly flour a clean, flat work surface.
- Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
- Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
- When ready to bake, preheat the oven to 325 degrees F.
- Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
- Remove the dough from the refrigerator and unwrap.
- Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top slightly. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
- When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges.
- Remove from the oven and transfer the cookies to wire racks to cool.
- Store, airtight, at room temperature.
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