Peanut Butter & Jelly Cookies













1 1/3 cups All-Purpose Flour                                    1/2 cup Granulated Sugar

1/4 tsp.  Salt                                                          1/2 cup Brown Sugar

3/4 tsp.  Baking Soda                                              1/2 tsp.  Vanilla

1/2 cup Butter                                                        1 Egg

1/2 cup Peanut Butter                                              Strawberry Jelly



  • Adjust oven racks to the top and middle (#’s 2 & 4) of the oven; turn thermostat control to 375 degrees.
  • Measure the Flour in Dry Measuring Cups.
  • Measure the Salt and Baking Soda; combine with the Flour in a small mixing bowl – set aside.
  • Beat the Butter until it is creamy; add the Peanut Butter, the Sugars and Vanilla and continue beating until smooth and creamy.
  • Add the Egg and beat well.
  • Add the Flour mixture to the creamed mixture; blend well.
  • Form cookies with a #60 scoop; place 2” apart on ungreased cookie sheets.
  • Using the small end of a melon baller or your thumb, make an indentation (about ½” wide & deep) in the middle of each cookie.  (See Photo A below)
  • Using a # 70 scoop or a small spoon place a small amount of Jelly in each cookie.  (See Photo B below)
  • Bake in preheated oven for 15 minutes or until golden brown.
  • Remove from oven and transfer to a wire rack; cool until firm enough to handle.

(A) Making Indentations for the Jelly Jelly Added






Jelly Added






YIELD:   2 doz.  Cookies














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