PEANUT-BUTTER-AND-JAM HEART COOKIES
Enjoy the classic combination of peanut butter and jelly in a new way: The lunch-box pair gets made over into adorable cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.
- Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.
- Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.
PEANUT BUTTER COOKIES
It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. -Maggie Schimmel, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
PEANUT BUTTER & JAM CHOCOLATE COOKIES
Peanut butter and jelly get all the press, but in our opinion, raspberry jam tastes best in these yummy chocolate-PB cookies.
Provided by My Food and Family
Categories Dairy
Time 32m
Yield 30 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Mix flour, cocoa, and baking soda in medium bowl until blended. Beat peanut butter, butter and sugars in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, beating after each addition until blended.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Make an indentation in center of each cookie, using rounded end of wooden spoon. Fill centers with jam.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
- Melt chocolate as directed on package; drizzle over cookies.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 3 g
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
PBJ SANDWICH COOKIES
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Provided by Mark Bittman
Categories cookies and bars, dessert
Time 40m
Yield 15 to 20 cookies
Number Of Ingredients 10
Steps:
- Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams
PEANUT BUTTER AND JAM COOKIES
Make and share this Peanut Butter and Jam Cookies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In large bowl, cream together butter, peanut butter, and sugars.
- Add egg and vanilla, mix until smooth.
- In a small bowl, mix flour, salt and baking soda.
- Stir into butter mixture until completely blended.
- Form dough into balls and flatten with thumb, on cookie sheet, to make a well.
- Drop 1 tsp of jam into each well.
- Bake until lightly browned around the edges, 10-12 minutes.
- Let cool on cookie sheet for 1 min before removing.
Nutrition Facts : Calories 87.8, Fat 4.5, SaturatedFat 2, Cholesterol 11.9, Sodium 93.1, Carbohydrate 10.8, Fiber 0.4, Sugar 6.9, Protein 1.5
PEANUT BUTTER JELLY COOKIES
Enjoy the classic American combo of peanut butter and 'jelly' in a cookie. Buy a good quality raspberry jam or try making our easy homemade jam recipe
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium
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