Peanut Butter and Jelly Cookies

Click photo to enlarge

This was an extremely yummy cookie, and a hit with my husband’s co-workers.  A delicious, sugar sprinkled, soft peanut butter cookie filled with raspberry jam.  Pretty too!  Makes 3 dozen cookies.

1 1/4 cup flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup butter (1 stick), softened
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp. vanilla
1 egg
jelly or jam

Pre-heat oven to 375 F. Sift together flour, salt & baking powder. Set aside. In another bowl cream together butter, peanut butter, granulated sugar & brown sugar. Beat in egg & vanilla. Stir in flour mixture until well blended.
Shape into 3/4″ balls and place 1-2 inches apart on a greased baking sheet. Slightly flatten with fork tines in a crisscross pattern. Using the end of a wooden spoon, press a shallow well into the center of cookie.  Sprinkle each cookie with granulated sugar.   Fill well with jelly.
Bake 10-12 minutes until golden. Allow to cool for a few minutes on the baking sheet until firm enough to transfer to cooling rack. 


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