Peanut Butter and Jelly Cookies
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Peanut Butter and Jelloy Cookies
Photography by Yvonne Duivenvoorden
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 101101 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 12 mg12mg chol |
| sodium | 38 mg38mg sodium |
| potassium | 21 mg21mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 33 vit A |
| folate | 88 folate |
- Preparation time: 5 minutes
- Total time : 10 minutes
If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by 1/4 cup (60 mL).
Ingredients
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 egg 1 egg
- 1/2 tsp vanilla 1/2 tsp vanilla
- 2/3 cup natural peanut butter 2/3 cup natural peanut butter
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup grape jelly , (approx)1/2 cup grape jelly, (approx)
Preparation
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 sa< 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.
Whisk together flour, baking soda and sa< 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.
Source : Canadian Living Magazine: November 2010
- Keywords : Snacks; Dessert; Flour; Eggs; Peanut butter; Brown sugar; Butter; Bake; 200 calories;
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