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Peanut butter and jelly sandwiches, the ultimate comfort food, becomes a fabulous cookie. Choose your favorite jelly, jam, or preserves for the filling.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- 2-3/4 cups all-purpose flour
- 1 cup granulated white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups smooth peanut butter
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup honey
- 2 Tablespoons milk
- 1/2 cup (about) fruit jelly, jam, or preserves
Preparation:
Preheat oven to 375 degrees F. Line two baking sheets with silpat baking liners or parchment paper.
In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter and butter. Using a mixer, blend on medium speed until crumbly, about 3 minutes. Add honey and milk. Mix until thoroughly combined. Mixture will be very thick.
Roll dough into balls about 1-inch in diameter. Using your thumb or finger, press an indentation into the center of each ball, and place 2 inches apart on baking sheet. Fill each cookie with jelly, jam, or preserves. (A recycled plastic honey bear squirt bottle works well for this purpose.)
Bake 10 to 12 minutes, until edges are lightly browned. Let baked cookies cool 10 minutes, then remove to racks to cool completely. Store peanut butter and jelly cookies in an airtight container.
Yield: about 4 dozen cookies
Peanut Butter and Jelly Cookies Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter and butter. Using a mixer, blend on medium speed until crumbly, about 3 minutes. Add honey and milk. Mix until thoroughly combined. Mixture will be very thick.
Roll dough into balls about 1-inch in diameter. Using your thumb or finger, press an indentation into the center of each ball, and place 2 inches apart on baking sheet. Fill each cookie with jelly, jam, or preserves. (A recycled plastic honey bear squirt bottle works well for this purpose.)
Bake 10 to 12 minutes, until edges are lightly browned. Let baked cookies cool 10 minutes, then remove to racks to cool completely. Store peanut butter and jelly cookies in an airtight container.
Yield: about 4 dozen cookies
Peanut Butter and Jelly Cookies Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
