November 19, 2010

PB & J cookies


I was just telling Mark how I wanted to make a Peanut butter and Jelly cookie when Melanie posted a yummy Peanut butter cookie recipe on her blog.  I figured I could adapt it a little and fill my craving.


I made the cookie dough and placed it on my baking sheet.  Using my teaspoon I created a little indent.


Then I filled it with grape jelly, because that’s the only kind I had…but any flavor would work.


I baked them as directed and let them cool.


I made some with jelly and some without. I made some bite sized and some large.  I like variety and this made a bunch of cookies.  According to the original directions they are able to be frozen. I tested this out and they are perfect after coming out of the freezer, even with the jelly.  So make some yummy PB & J cookies, they are worth it!

Peanut Butter Chocolate Chip Cookies

(adapted from

*Makes about 4-5 dozen

  • 1 cup (16 tablespoons) butter, softened to room temperature
  • 2 cups smooth peanut butter
  • 1 ½ cups firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups chocolate chips (I used mini chocolate chips)
  • ½ cup jelly

Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Using the back of a tablespoon make an indention in the cookie; fill indent with jelly. Bake for 10-11 minutes, taking care not to over bake. Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them over bake in the oven. The cookies may look slightly under baked but they will firm up as they cool. Cooled cookies can be placed in the freezer in a storage container. Let thaw for a few minutes before eating.

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