UNCLE MAC'S PEANUT BUTTER AND JELLY COOKIES
Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
Provided by EHATH
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
- Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 23.2 g, Cholesterol 15.5 mg, Fat 11.3 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 105.6 mg, Sugar 20.3 g
PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
PEANUT BUTTER 'N' JELLY COOKIES
"This classic combination makes a great sandwich cookie," says Margaret Wilson, Moreno Valley, California.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream shortening, peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture. Cover and chill for 1 hour. Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten slightly. , Bake at 375° for 10 minutes or until golden brown. Cool on wire racks. Spread jam on the bottom of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 90mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
PEANUT BUTTER AND JELLY COOKIES
Add a new type of cookie to your baking repertoire with Peanut Butter and Jelly Cookies. A jelly-infused spread is sandwiched in-between two classic peanut butter cookies for a fresh and lively desert. Liven up your table when you serve Peanut Butter and Jelly Cookies.
Provided by My Food and Family
Categories Home
Time 24m
Yield About 1-1/2 dozen sandwich cookies
Number Of Ingredients 17
Steps:
- Combine in a large mixing bowl peanut butter, butter, brown sugar, milk and vanilla and blend until smooth. Add egg and mix well.
- Combine in a small bowl flour, salt and baking soda. Gradually add to peanut butter mixture and cream until blended. For easier handling, wrap dough in plastic wrap and place in refrigerator until chilled, at least 1 hour.
- Preheat oven to 375ºF and coat a cookie sheet with cooking spray. Using a cookie dough scoop or tablespoon, scoop dough into balls and roll. Coat with granulated sugar and place on cookie sheet about 2 inches apart. Dip a fork in water and crisscross the cookie to flatten.
- Bake at 375°F for 7-9 minutes or until lightly golden brown. Cool completely.
- Combine in a medium bowl frosting and strawberry jam. Depending on the flavor, you may want to add strawberry extract, and to add a little color, mix in food coloring. Gently stir in COOL WHIP.
- Fill a decorator bag with the strawberry filling or spread with an offset spatula onto bottom side of 1 cookie. Top with another cookie and press together lightly. Repeat with remaining cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKERY-STYLE JELLY BUTTER COOKIES
These classic cookies have a nostalgic appearance and pack a mighty flavor punch. Piping the cookie dough is a fun change up from the normal scoop-and-bake cookie. Make sure to use room temperature butter for a dough that whips up nicely and is easy to pipe.
Provided by Dan Langan
Categories dessert
Time 50m
Yield about 40 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Fit an 18-inch (or larger) pastry bag with an open star tip (such as Wilton 1M). If using disposable pastry bags, double bag them for more durability.
- Place the raspberry preserves in a small pastry bag or small resealable plastic bag and set aside.
- Combine the butter, sugar, vanilla, orange extract and salt in a stand mixer fitted with the paddle attachment on medium speed until light and smooth, 2 to 3 minutes. Scrape the bowl and paddle with a rubber spatula.
- With the mixer running on low speed, add the egg then increase to medium speed and beat until smooth, about 1 minute. Scrape the bowl then add the flour and mix on low speed just until combined. Stir with a rubber spatula just until no streaks of flour remain. Transfer half of the dough to the 18-inch pastry bag.
- Before piping the dough, use your finger to smear a tiny bit of the dough onto the corners of each baking sheet to help the parchment adhere. Pipe 5 round swirls of the dough, about 1 1/2 inches across, in 4 rows on one of the prepared baking sheets. Refill the pastry bag with the remaining dough and repeat the piping on the second prepared baking sheet. You should have about 40 cookies total.
- Snip off a 1/4-inch opening on the bag with the raspberry preserves. Squeeze about 1/4 teaspoon of the preserves in the center of each cookie.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 24 to 25 minutes. Let cool completely on the baking sheets.
PEANUT BUTTER 'N JELLY POCKETS
This is a no-brainer recipe but (in my opinion) delicious! A definite kid pleaser (or for the kid at heart). Use any kind of jelly or jam you like - raspberry is good, grape, blueberry, etc.
Provided by flower7
Categories Breads
Time 30m
Yield 8 pockets
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
- Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
- Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
- Fold each biscuit in half over filling and crimp edges to seal.
- Place on cookie sheet and bake for 15 minutes or until browned.
- *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!
Nutrition Facts : Calories 297.1, Fat 15.9, SaturatedFat 3.6, Sodium 715, Carbohydrate 33.3, Fiber 1.9, Sugar 9.8, Protein 7.6
QUICK AND EASY PEANUT BUTTER AND JELLY COOKIES
I have not tried this recipe. I got this recipe from Holidays Of The World Cookbook For Students. This is a American recipe. I plan to use Splenda for baking in place of the sugar and sugar free jam or jelly.
Provided by internetnut
Categories Dessert
Time 40m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- In medium mixing bowl, mix peanut butter, sugar, and egg until well blended.
- Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie.
- Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch.
- When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish.
- Serve as a sweet snack with a glass of milk.
PEANUT BUTTER 'N' JELLY BARS
My two young sons are crazy about these simple, fast cookie bars. And as a busy mom, easy preparation makes this one scrumptious dessert I can rely on-even at the last minute. You might want to vary the jam or jelly to suit your own family's tastes. -Carolyn Mulloy, Davison, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips. , Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack. , In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.
Nutrition Facts :
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