Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies Image by: Peanut Butter and Jelly Cookies Author: Canadian Living

 If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by 1/4 cup (60 mL).

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: November 2010

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2/3 cups natural peanut butter
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup grape jelly (approx)

Method

In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.

Whisk together flour, baking soda and salt; stir into peanut butter mixture in 2 additions.
Drop by level tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper–lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to 1/2-inch (2 cm) thickness. With back of small spoon, make indent in centre of each; fill each with about 1/2 tsp (2 mL) jelly.

Bake in 350°F (180°C) oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.

Nutritional facts Per cookie: about

  • Sodium 38 mg
  • Protein 2 g
  • Calories 101.0
  • Total fat 5 g
  • Potassium 21 mg
  • Cholesterol 12 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Butter and Jelly Cookies

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