Easy Peanut Butter and Jelly Cookies PT27M https://img1.recipesrun.com/201907/2019/1018/ab/8/303233/300x200x90.jpg These easy Peanut Butter and Jelly Cookies are super soft, have an intense PB flavor and a sweet Jelly filling. 100% failproof. These are soft and chewy Peanut Butter Cookies which are filled with jelly. The texture of these cookies is incredible. These are the softest Peanut Butter Cookies ever and melt in your mouth. The cookie dough tastes intensively like peanut butter and fits the sweet jelly filling just perfectly. 12 servings Ingredients: 1/2 tsp. salt 1/2 tsp. baking powder 1+1/2 cups all-purpose flour, spoon and level (180g) 1 vanilla bean* (or 1 tsp vanilla extract) 1 large egg 5/8 cup brown sugar (125g) 1/2 cup butter, melted (113g) 6 tbsp. jelly or jam (120g)

Easy Peanut Butter and Jelly Cookies

4.8

( By Ellie )

These easy Peanut Butter and Jelly Cookies are super soft, have an intense PB flavor and a sweet Jelly filling. 100% failproof. These are soft and chewy Peanut Butter Cookies which are filled with jelly. The texture of these cookies is incredible. These are the softest Peanut Butter Cookies ever and melt in your mouth. The cookie dough tastes intensively like peanut butter and fits the sweet jelly filling just perfectly.

01 Information

Grade easy
Serving 12 servings
Calorie 267 Kcal
Prep Time 15 Mins
Cook Time 11 Mins
Total Time 27 Mins

02 Ingredients

- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1+1/2 cups all-purpose flour, spoon and level (180g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 large egg
- 5/8 cup brown sugar (125g)
- 1/2 cup butter, melted (113g)
- 6 tbsp. jelly or jam (120g)

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03 Method

Step 1

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
Step 2

Spoon twelve 1/2 tbsp dollops of jelly or jam on a paper layered plate and freeze until you are done with the cookie dough.
Step 3

In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment mix butter and sugar just until combined. Add egg, vanilla*, and peanut butter and beat just until incorporated. Add flour, baking powder, and salt, and mix just until combined. Do not overmix at any step.
Step 4

Weigh cookie dough and divide into 12 cookie dough balls. Remove jelly from the freezer. Divide each cookie dough into two. Form one half into a disc and fill with one dollop of jam. Form the other half into a disc and lay on top of the jelly. Pinch and seal the sides with your fingers, that the jelly is completely enclosed. Watch the 1-minute video and also the step-by-step photos for better understanding.
Step 5

Bake one sheet after another for 11-13 minutes, until the tops aren't shiny anymore and the cookies look pale, puffy, and dry. Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely. They will stay fresh in an airtight container at room temperature for up to 4 days.

04 Author

Ellie

1078 Recipes

Easy Peanut Butter and Jelly Cookies

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