Peanut Butter & Jelly Cookies :-)
Ready In: 1 hr 45 mins
Serves: 12
Yields: 24 cookies
Ingredients
- 3⁄4 cup unsalted peanuts
- 1⁄2 cup unsalted butter
- 1⁄2 cup superfine sugar
- 1⁄3 cup light brown sugar (packed)
- 1 tablespoon seedless raspberry jam or 1 tablespoon preserves
- 1⁄2 cup peanut butter (creamy or chunky)
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons 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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