PEANUT BUTTER AND JAM COOKIES
Make and share this Peanut Butter and Jam Cookies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 87.8, Fat 4.5, SaturatedFat 2, Cholesterol 11.9, Sodium 93.1, Carbohydrate 10.8, Fiber 0.4, Sugar 6.9, Protein 1.5
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!
PEANUT BUTTER COOKIES WITH BLACKBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 10 (4-inch) cookies
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
- Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.
Provided by Grace Gutberlet
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 4h50m
Yield 30
Number Of Ingredients 10
Steps:
- Sift flour, baking soda, and salt together in a bowl.
- Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
- Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
- Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
- Bake cookies in the preheated oven until partially cooked, 11 minutes.
- Place raspberry jam in a bowl and stir until syrup consistency.
- Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
- Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 132 calories, Carbohydrate 17.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 70.2 mg, Sugar 11.3 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
PEANUT-BUTTER-AND-JAM HEART COOKIES
Enjoy the classic combination of peanut butter and jelly in a new way: The lunch-box pair gets made over into adorable cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.
- Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.
- Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.
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
PEANUT BUTTER AND JAM COOKIES
We North Americans are nuts about Peanut Butter! It's one of our favourite things and we use it to flavour cookies, pies, cakes and even savoury dishes...and we absolutely love Peanut Butter and Jam together. In fact, in the grocery stores, you can get jars of the two swirled together already. I forget what it's called though. My husband thinks it's a crazy combination and you would never get him to eat a Peanut Butter and jam sandwich...but he sure gobbles up these cookies!
Provided by MarieRynr
Categories Dessert
Time 27m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 180*C/350*F. Sift together the flour and baking powder and set aside.
- Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined. Add the caster sugar and the brown sugar and beat until smooth. Beat in the egg and vanilla. Stir in the flour mixture to combine.
- Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet. Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie. Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done. Remove from the oven and pan to cool on a wire rack.
- Beat together the ¼ cup of peanut butter and the icing sugar. Beat in the milk a little at a time until it reaches a good consistency for piping. Place into a plastic sandwich bag and squish it all down into one corner. Snip of a tiny bit of the corner of the bag and pipe the frosting onto the cookies. Enjoy!
Nutrition Facts : Calories 1667.5, Fat 91.3, SaturatedFat 28.9, Cholesterol 168.4, Sodium 738.4, Carbohydrate 190.8, Fiber 8.6, Sugar 151.8, Protein 39.4
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