Peanut Butter & Jelly Cookies :-)
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
24 cookies
- Serves:
- 12
ingredients
- 177.44 ml unsalted peanuts
- 118.29 ml unsalted butter
- 118.29 ml superfine sugar
- 78.78 ml light brown sugar (packed)
- 14.79 ml seedless raspberry jam or 14.79 ml preserves
- 118.29 ml peanut butter (creamy or chunky)
- 4.92 ml vanilla extract
- 1 egg, beaten
- 354.88 ml all-purpose flour
- 9.85 ml baking powder
directions
- Lightly grease two baking sheets or line with parchment paper.
- Spread the peanuts on a baking sheet and roast in the oven for 5 minutes, until they begin to brown.
- Allow to cool then chop coarsely.
- Beat the butter, superfine sugar and brown sugar until light and fluffy.
- Add the jam or preserves, peanut butter, and vanilla; beat until mixed thoroughly.
- Gradually add the beaten egg, beating well after each little bit is added.
- Sift the flour and baking powder into a bowl.
- Stir into the mixture with the chopped nuts to make a soft dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for one hour.
- Preheat oven to 350 degrees Fahrenheit.
- Divide the dough into 24 pieces.
- Roll each piece into a ball the size of a walnut.
- Put the cookies onto the prepared baking sheets, spacing them well apart.
- Flatten slightly with a fork.
- Bake for 15 minutes or until golden brown.
- Leave on the baking sheets for 3 to 4 minutes; remove with a thin metal spatula.
- Cool on a wire rack.
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RECIPE SUBMITTED BY
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