Thursday, January 2, 2014

Cookie Recipe ~ Peanut Butter Jelly Cookies

This post may contain sponsored information or affiliate links. These links help keep Bobbies Bargains blogging and bringing you new content. Thank you for your ongoing support. CLICK HERE to read Bobbies Bargains full disclosure policy.






Mr. Bobbies Bargains gently informed me that he did not like the all natural peanut butter that I bought.  I heard a challenge to come up with a peanut butter cookie he would like.  Since one of his all time favorites foods is peanut butter jelly sandwiches, I decided on peanut butter jelly cookies.  They are a total hit, and yes he knows I made them with the all natural peanut butter.  He ran some cookies over to his sister, and I've been told I will need to make more of them.




Ingredients:

2-3/4 cups all-purpose flour
1 cup granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chunky peanut butter
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
1/2 cup honey
2 tablespoons milk (if needed)
1/2 cup(ish) jelly or jam



Directions:

Preheat oven to 375.   Line baking sheet with parchment paper.  In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter, extract,  and butter.  Using a mixer, blend on medium speed until crumbly. Add honey and mix until thoroughly combined.  Be sure to scrape down the sides of the bowl while mixing.  Mixture will be very thick and crumbly.  Scoop out a rounded teaspoon and roll dough into balls about 1-inch in diameter.   You may need to squeeze dough in your palm to compress air out before rolling into ball.  If mixture is too dry, return to bowl and add in milk and mix again.   Using your thumb, finger, or blunt end of wooden spoon, press an indentation into the center of each ball about half way down.  Place about 2 inches apart on baking sheet. Fill each cookie indent with jelly or jam.  A dessert spoon or if you have a piping bag with a small tip will work.

Bake 10 to 12 minutes, until edges are lightly browned. Let cookies cool 10 minutes before transferring to racks to cool completely.