Peanut Butter N Jelly Cookies Recipes

Steps:

• Heat oven to 350.
• combine shortening, peanut butter, and vanilla in food processor. process until well blended. Add sugars; process. Add eggs; process. Add flour; pulse until dough begins to form a ball.
• Place dough in medium bowl. Roll 1/2 tbsp dough balls. place 1 1/2 inches apart on cookie sheet. make well in the center of each cookie. Fill each with 1/2 tbsp jelly. bake for 10 minutes, cool.

Steps:

• In a 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-in. balls; place 2 in. apart on greased baking sheets. Flatten slightly. , Bake at 375° for 10 minutes or until golden brown. Cool on wire racks. Spread jam on the bottom of half of the cookies; top with remaining cookies.

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.

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
• Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
• Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
• Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
• Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.

Steps:

• Combine flour, sugar and baking powder.
• Cut in butter and peanut butter until mixture resembles coarse meal.
• Stir in eggs, mixing well until all flour is incorporated.
• Press half of mixture into greased 13x9x2 baking pan.
• Spread grape jelly or jam over peanut butter mixture (don't worry if crumbs get mixed in while you're trying to spread the jam- it doesn't matter).
• Crumble remaining dough over jelly.
• Bake in preheated 375 degree oven for 30 to 35 minutes.
• Cool and cut into bars.

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.

Steps:

• In a large bowl, combine first 6 ingredients.
• Stir in flour.
• Spread in a greased 9x13 inch pan.
• Combine dry ingredients of streusel; cut in shortening.
• Sprinkle streusel over cookie dough.
• With a small spoon, make 24 depressions in the dough (6x4).
• Bake at 375 degrees for 20 minutes.
• Take out of oven; press depressions again.
• Bake for 10 more minutes.
• Take out of oven and spoon 1/2 tsp jelly into each depression.
• Bake for 5 more minutes.
• Cool in pan.

Steps:

• In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
• Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips. , Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack. , In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Steps:

• Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
• Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
• Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
• Fold each biscuit in half over filling and crimp edges to seal.
• Place on cookie sheet and bake for 15 minutes or until browned.
• *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!

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!

Steps:

• Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

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.

Steps:

• Combine in a large mixing bowl peanut butter, butter, brown sugar, milk and vanilla and blend until smooth. Add egg and mix well.
• Combine in a small bowl flour, salt and baking soda. Gradually add to peanut butter mixture and cream until blended. For easier handling, wrap dough in plastic wrap and place in refrigerator until chilled, at least 1 hour.
• Preheat oven to 375ºF and coat a cookie sheet with cooking spray. Using a cookie dough scoop or tablespoon, scoop dough into balls and roll. Coat with granulated sugar and place on cookie sheet about 2 inches apart. Dip a fork in water and crisscross the cookie to flatten.
• Bake at 375°F for 7-9 minutes or until lightly golden brown. Cool completely.
• Combine in a medium bowl frosting and strawberry jam. Depending on the flavor, you may want to add strawberry extract, and to add a little color, mix in food coloring. Gently stir in COOL WHIP.
• Fill a decorator bag with the strawberry filling or spread with an offset spatula onto bottom side of 1 cookie. Top with another cookie and press together lightly. Repeat with remaining cookies.