Dessertscookiesandcups4.3
Peanut Butter and Jelly Cookies
Your favorite childhood sandwich now in form!
👥 15 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2
Reserve 1 cup of peanut butter for the cookie dough. Set aside.
3
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.
4
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.
5
Add the egg, vanilla, baking soda, and salt and mix for ⏱️ 30 seconds, until combined, scraping the sides of the bowl as necessary.
large egg1baking soda1 teaspoon
6
Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
7
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.
8
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.
9
Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
10
Allow the cookies to cool on the baking sheet for ⏱️ 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
calories
322 calories
fat Content
20 g
serving Size
1 cookie
fiber Content
1.7 g
sugar Content
17.1 g
sodium Content
213.3 mg
protein Content
7.4 g
trans Fat Content
0 g
cholesterol Content
29.9 mg
carbohydrate Content
30.7 g
saturated Fat Content
7.1 g
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