Peanut Butter and Jelly Cookies

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

This recipe was originally posted on my Thoughtful Eats column on the Woburn Patch.


1 heaping cup of flour
1/2 teaspoon of baking soda
1 egg
1/2 cup sugar
1/2 cup brown sugar
3/4 cup of creamy or chunky peanut butter
1 stick of butter, at room temperature grape jelly

Makes around 2 dozen cookies.

Preheat your oven to 350 degrees. Mix all the dry ingredients in a bowl. Then add the peanut butter, eggs and butter. Mix until the batter is smooth. Scoop out batter with spoons and roll into 1 inch balls with your hands. If you keep a small bowl of water next to you and dip your hands in occasionally, this will make the process go much easier. Add the balls to a baking sheet that's been lined with aluminum foil. Make sure they are about 1-1/2 to 2 inches apart. With your index finger, poke the center of each ball, creating a well for the grape jelly. Add a tiny scoop of jelly to the well, only enough to fill it. Bake in the oven for 12-14 minutes and let cool before eating. Enjoy with a glass of milk or a hot cup of tea.

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