Peanut Butter and Jelly Cookies
Ingredients
The cookie dough
-
1 1/3
cups
all-purpose flour
-
½
tsp
baking soda
-
¼
tsp
salt
-
½
cup
unsalted butter, softened
-
½
cup
granulated sugar
-
¼
cup
packed light-brown sugar
-
⅔
cup
JIF Creamy Peanut Butter
-
1
large
egg
-
1
tsp
vanilla extract
The filling
-
½
cup
Smuckers Fruit Spread (any flavor)
Instructions
- Preheat the oven to 350°F.
- Whisk together the flour, baking soda, and salt in a mixing bowl and set aside.
- In an electric mixer, cream together the butter, granulated sugar, and brown sugar until creamy.
- Blend in the peanut butter, then add the egg and vanilla extract.
- Gradually mix in the flour mixture until just combined.
- Scoop out 1 tablespoon of dough, roll into balls, and place on baking sheets lined with parchment paper, spacing them two inches apart.
- Make an indentation in the center of each cookie using the back of a rounded teaspoon.
- Bake for 10 to 13 minutes, adjusting time for desired softness.
- After baking, make a deeper indentation if needed and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled, spoon and spread 1 teaspoon of jam into the center of each cookie.
Nutrition Facts (estimated)
Servings
28
Calories
135
Total fat
6g
Total carbohydrates
18g
Total protein
2g
Sodium
72mg
Cholesterol
15mg
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