Peanut Butter & Jelly Cookie Recipe
1 stick butter, softened
1/3 cup light brown sugar
1/4 cup creamy peanut butter
1 large egg yolk
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted roasted peanuts, finely chopped
2/3 cup strawberry preserves or jam
Preheat oven to 375 degrees.
Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in peanut butter, egg yolk and vanilla. Stir in flour and salt.
Form dough into 1-inch balls. Place them about 2 inches apart on a large cookie sheet.
Bake for 5 minutes.
Using a small melon baller or your thumb (but be careful not to burn yourself), make an indentation in the center of each cookie.
Spoon about 1 teaspoon of preserves into each cookie (do not overfill).
Bake about 15 minutes, until the cookies are golden and cracked.
Transfer to a rack to cool.
Yield: About 30 cookies.
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