Ahhh..the classic combination that adults and kids of all ages enjoy, Peanut Butter and Jelly! These soft and chewy peanut butter cookies with a jam and peanut butter filled center are a sure to please all of those PB&J lovers in your family.
The past few days I have had cravings for anything and everything peanut butter. Trying to satisfy that craving, I whipped up a batch of these cookies. I have been waiting for an excuse to make them ever since I bookmarked the recipe back in February when I saw them on Pip and Ebby. You can use your favorite jelly, jam, or preserves for the filling (I used my favorite raspberry jam). Just to give you a warning, these cookies are addicting! Especially paired with a big, cold glass of milk.
Yield: 3 dozen cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup dark brown sugar
1/3 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1/2 cup jelly
1/2 cup creamy peanut butter
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the shortening, peanut butter, brown sugar, granulated sugar, at medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the milk, vanilla and egg; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Roll a heaping tablespoon of dough into a 1½-inch ball. Place on prepared baking sheets spacing about 2 inches apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie. In each divot, place 1⁄2 teaspoon of jelly and 1⁄2 teaspoon of peanut butter.
Bake in the preheated oven for 10-12 minutes. Let cool on baking sheets 3 minutes before transferring to a wire rack to cool completely.
Source: Pip and Ebby
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