Peanut Butter & Jelly Cookies
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I’ve been super busy. I just got back from Mammoth so I haven’t had time to post for today. So when I don’t have time to make a proper post, I share a recipe that I have in my recipe log (recipes I want to one day make). This sounds sooo yummy. I’ve always been a fan of peanut butter and jelly sandwiches…it’s only natural that I would like these cookies too!
This recipe is taken from Cooking With Amy. In her post, she talks about foods to bring on an airplane. Well since I’ve been traveling a lot this past month, I noticed the snacks they offer on planes are getting skimpier and skimpier! In fact, American offers NO SNACKS at all! Not even a bag of peanuts. And unless you want to pay $3 for a small snickers bar, you’re better off bringing your own snacks. This is a great suggestion/recipe for that!
PB&J Cookies
makes about 3 dozen
1/3 Cup unsalted butter
1/2 Cup peanut butter, creamy or chunky
1/2 Cup light brown sugar, packed
1 egg
1 teaspoon vanilla
1 1/4 Cups flour
3/4 teaspoon baking soda
Strawberry preserves or jam
Preheat oven to 375 degrees. In a large bowl beat the butter, peanut butter, sugar and egg with an electric mixer until creamy. Sprinkle in the flour and baking soda, mixing well to combine. Roll into one inch balls and place 2 inches apart. Use your thumb to make a well in the center of each cookie, flattening each ball as you go. Fill the well in each cookie with strawberry preserves. Bake on a greased or parchment lined baking sheet for 10 minutes. Let cook on a rack.
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Those sound so good! Thanks for sharing! I’ll have to give it a try.
Comment by Braden — August 28, 2007 @ 6:19 am
Did you ever see my PB&J cookies from the Sweet Posie Xmas Box? The cookies are shaped like mini real PB&J sandwiches. What you do is make a square shape log of the peanut butter cookie and the with an small batch - kneal in some cocoa powder (I preferred Dutch process) to get a darker shade of brown for the crust. You roll it out to a 1/4 inch thick and then cover the log and for a cool effect - make it fatter on the top like you have a real loaf bread. Slice and bake it and then spread jam and sandwich it. Real mini PB&J sandwich cookies!
Here’s my recipe for the PB&J cookies
8 oz jar crunch peanut better – no sugar added
3 oz unsalted sweet butter, room temp and diced
3 ½ oz cup golden caster superfine sugar
2 oz light muscovado brown sugar
1 egg, beaten
5 oz cups of self-rising flour
9 oz cup seedless raspberry or grape jam
Oven 350
Bake 10 min
1. Cream peanut butter and butter
2. Add caster and muscovado sugars and mix. Add the beaten egg and blend well. Sift in the flour and mix to a stiff dough.
3. Bake for 10 – 12 min or until cooked but not browned
Comment by sweet posie bot — August 28, 2007 @ 6:56 pm
hehe thanks for the recipe!
Comment by girlrobot — August 28, 2007 @ 9:31 pm