PB+J Cookies. Being that I used less dough per cookie, I had trouble sealing the peanut butter and jelly in, so I switched to make these like thumbprint cookies, and just used a piping bag to pipe the peanut butter and jelly into the little "well" in the center. In a large bowl, cream butter and cream cheese until blended. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. The ultimate PB&J sandwich comes in cookie form. Use your favorite peanut butter here, but if you are using all-natural peanut butter with no added salt, stir ½ teaspoon salt into the dough as well.
Tips for the Best PB&J Cookies.
Stick with creamy peanut butter for best results.
Be sure to indent upon removing form the oven while cookies are still warm.
You can cook PB+J Cookies using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of PB+J Cookies
- Prepare 1 1/4 cup of plain flour.
- It's 1/2 tsp of bicarbonate of soda.
- Prepare 1/2 tsp of baking powder.
- Prepare 1/2 tsp of salt.
- You need 3/4 cup of peanut butter (I used crunchy for more texture ).
- You need 4 oz of soften butter.
- It's 1/3 cup of light brown sugar.
- It's 1/3 cup of granulated sugar.
- Prepare 1 of egg.
- It's 1 tsp of vanilla extract.
- You need 1/2 cup of jam/jelly (depending on where your from).
Let cool before adding jam or it will just soak into cookies. More Delicious Peanut Butter Cookie Recipes to Try. The jelly center doesn't overwhelm the peanut butter cookie, which is nice. It actually balances out the flavor of the peanut butter cookie really well- just like a PB & J sandwich.
PB+J Cookies instructions
- line a tray with baking paper and preheat the oven to 180°c/350°f.
- sieve flour, baking powder, bicarb and salt together.
- beat butter and peanut butter together. add both sugars and beat until creamy texture. add the egg and vanilla extract then combine.
- fold in the dry ingredients with the wet until all lumps are gone.
- using a teaspoon amount of mixture, divide up until all mixture on tray but spaced apart. use another lined tray if you need.
- bake in oven for ten minutes. remove and carefully press down the centre with the back of a teaspoon. put back in the oven for another 6-7 minutes until they are slightly golden on the edges. place in a wire rack to cool.
- while the cookies are cooling, warm the jam in a pan until loose and runny. carefully spoon the jam into the wells of the cookies and leave to cool until the jam has set.
This perfectly chewy peanut butter cookie has a little smack of jelly in the middle, and are perfectly soft and decadent. Damaris rounds out a kid-friendly lunch menu with her PB and J Cookies. A superstar combo for these PB&J cookie sandwiches… Baker loves helping me make these! Using a knife to spread the peanut butter on half the cookies and then the fruit spread on the other halves is such a highlight for him. PB & J Thumbprint Cookies are an irresistibly nutty twist on your classic Jam Thumbprints with protein-packed peanut butter in the dough!