To me, peanut butter and jelly is comfort food. It takes me back to being a child and eating them for lunches. Even though my pallet has evolved and grown as I have grown, I still enjoy eating a peanut butter and jelly sandwich for lunch. I love desserts that will incorporate the two ingredients that are meant to always be together. I’ve made peanut butter and jelly bars that everyone loves, so I figured these cookies have to be good. Not only were they good, they were fantastic!
The cookies are easy to make and quick to whip up. I’m not a fan of cooking with shortening and the recipe called for butter flavored shortening. I was able to substitute that with real butter and the results were great. It’s up to you and your preference which one you would like to use. Either way, you are going to have a fantastic cookie that everyone is going to love.
Peanut Butter and Jelly Cookies:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, softened or 1/2 cup butter-flavored shortening
- 1 cup creamy peanut butter
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 3 tbs milk
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup grape jelly
- 1/2 cup creamy peanut butter
- Preheat oven to 375 degrees F.
- In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter (or shortening if using), peanut butter, both sugars, milk and vanilla.
- With a hand-held mixer, beat on medium speed until just combined. Add egg and beat until incorporated. Gradually add flour mixture and mix until combined.
- Roll heaping tablespoons of dough into balls with hands. Place on parchment lined baking sheets and press into the centers with thumbs to form divots. In each divot, place 1/2 teaspoon of jelly and 1/2 teaspoon of peanut butter. Bake in the preheated oven for 10-12 minutes. Let cool.
Source: slightly adapted by Pip and Ebby