Peanut butter and jelly cookies Easiest Recipe Ever 

Sweet, chewy peanut butter cookies with strawberry jam filling are rolled in crunchy sugar. Once baked, add more jelly, PB, and chopped peanuts to these quick peanut butter jelly cookies.  

– 1½ cups all purpose flour – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ½ cup unsalted butter – ½ cup sugar – ½ cup light brown sugar – 1 cup creamy peanut butter – 1 large egg – 2 teaspoons vanilla extract – ¼ cup granulated sugar for rolling optional – ½ - 1 cup strawberrry jelly or seedless jam – ¼ cup creamy peanut butter, melted optional – ¼ cup peanuts, roughly chopped


Cream the butter and light brown and granulated sugars in a large bowl with paddle attachment until creamy. 


Medium speed takes 2–3 minutes. Mix peanut butter on medium speed for 1 minute. Combine egg and vanilla extract on low until creamy. 


Plastic wrap the cookies and refrigerate for 30–60 minutes while the oven heats. Although optional, freezing reduces cookie spread.


Bake the cookies after 30 minutes of 350 F preheating. Large baking sheet with parchment paper. Set aside a small bowl of sugar. 


Roll each cookie dough ball in sugar and set them 3 inches apart on the lined baking sheet.


Give each centre a spoonful of jam or jelly. Baking at 350 F for 14-15 minutes sets the edges and forms cracks. 


The cookies should be given a "cookie scoot" right after they come out of the oven to help them round out. Pick up a biscuit cutter, small bowl, or large glass. 


Slightly larger than the cookie, nudge its edges in a circle. During baking, the jelly firmed up and the thumbprint edges spread. 


Pb and jelly cookies cool for 10 minutes on the baking pan. Spoon a spoonful additional jelly into each hot pb & j thumbprint cookie.


While cooling, spread melted peanut butter on each cookie and sprinkle chopped peanuts to produce the greatest peanut butter and jelly cookies.


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