Peanut Butter & Jelly cookies!

These peanut butter and jelly cookies are a must try! I recently saw a peanut butter and jelly cookie at a bakery and decided to try making my own, and boy it did not disappoint! Delicious taste you know and love in peanut butter and jelly sandwich, but in a cookie! Can it get any better?? But seriously we devoured everyone of these within two days. They were a hit! I have an abundance of strawberry jam i needed to use up, to make room for this year's batch, and let me tell you it was absolute perfection in this recipe. However I imagine any jelly or jam you like would work just fine in this recipe! So if you want to satisfy everyone in your households tummy, lets get started by gathering the equipment and ingredients you will need.

Equipment needed:
Measuring cups
Measuring spoons
2 inch cookie scoop
Small pan
Cookie sheets
Parchment paper
Cling wrap
Large bowl
Medium bowl
Wooden spoon


Ingredients needed:
Flour
Salt
Baking soda
Peanut butter
Butter (browned)
Brown sugar
Granulated sugar
Vanilla
Eggs
Chilled jam or jelly

First off grab your small saucepan and brown your butter on medium/high heat swirling it often. Once you start smelling a nutty aroma and see a slight bit of brown in the foam pull from heat and set aside in a glass measuring cup or bowl to cool. Browning your butter instead of just melting it is going to add a wonderful depth in flavor. It's important you don't skip this step!

In your medium bowl mix your flour, salt, and baking soda. In your large bowl add brown sugar, granulated sugar, peanut butter (creamy or chunky whatever you prefer), cooled browned butter, egg, egg yolk and vanilla. Stir with a wooden spoon don't over mix you don't want to beat your eggs too much. Add your dry ingredients to your wet and combine until all flower is incorporated. Cover dough with cling wrap and let chill in the refrigerator 30 minutes to an hour.

After chilling time is up, Preheat oven to 350° and line 2 baking sheets with parchment paper. Get your 2 inch cookie scoop and scoop out balls of dough. This dough is almost like wet sand consistency so don't be worried if it seems a bit crumbly and dry that is how it should be. Roll dough balls in your hands a bit and make an indention in the center with your thumb.

This is where you will put your chilled jelly/jam. My first attemp with these cookies i tried to freeze the jam in little clunps but ut took far to long and im inpatient so i ended up pulling the jam before it froze and discovered chilled dough works perfectly fine, so no need to freeze and waste time and dirty up more dishes! Now you Fill the indention with a heaping teaspoon of jam, and use a small piece of flattened dough to cover the hole. Pinching it on just a bit.

Space cookies about 3 inches apart on cookie sheet. Bake cookies for 17-18 minutes. Once the cook time is up pull them and let them cool a little! Now enjoy the best of both worlds in one amazing cookie! This has easily become one of my favorite cookies! While I absolutely love the strawberry jam in this recipe I will be trying it with grape jelly for true child hood nostalgia! I hope you enjoy this recipe as much as I did!

Prep: 45 minutes Cook: 17-18 minutes

Total time : 1 hour 3 minutes

Makes 12 cookies

Ingredients:

-1 3/4 cup flour
-3/4 cup peanut butter
-1/2 cup sugar
-3/4 cup brown sugar
-1 egg
-1 yolk
-2 tap vanilla
-10 tbsp browned Butter
-1/2 tsp salt
-1/2 tsp baking soda
-6-8 ounces jam

Instructions:

1. In a medium bowl mix flour, salt and baking soda.

2. In a large bowl mix all other ingredients.

3. Fold the flour mixture into the large bowl of wet ingredients.

4. Wrap dough and chill for 30 minutes.

5. Preheat the oven to 350.

6. scoop out 2 inch dough balls and make indention with your thumb in the dough.

7. Fill the hole with a heaping teaspoon of jelly or jam.

8. Cover jam with a flattened piece of dough and pinch on.

9. Place cookies 3 inches apart on parchment lined baking sheet and bake 17-18 minutes.

10. remove from oven, cool and enjoy!