Peanut Butter and Jelly Cookies – My little girl Tia, who is three, loves to cook. I think she would rather do that then just about anything else actually. I let her use her imagination in the kitchen and try to never tell her that we can’t make something or that “that doesn’t go together”. So, on Christmas Eve, when I asked her what kind of cookies she wanted to make for Santa, it came as no surprise when she replied “peanut butter and jelly and jellybean cookies”. I mulled the idea over in my head for a minute, “peanut butter and jelly and jelly bean cookies, OK, we can do that” I thought, (still in thought) “jelly bean cookies-huh”. I of course looked at her with a great amount of excitement in my eyes and replied (in my kid friendly, high pitched voice) “peanut butter and jelly cookies with jellybeans, Santa will love them, what a great idea”! So, we commenced work on a recipe that would be fabulous and worthy of Santa’s cookie taste – after all he eats millions every year! This is the recipe we came up with. We only ended up putting jellybeans in a few of them (marshmallow and banana flavor). We got a note from Santa that he loved them :D , Tia wouldn’t let anyone else try them, so we just have to trust him ;D. The rest of us however, got to eat one of the best cookie inventions ever-peanut butter and jelly cookies (sin jellybeans-that means without). Since Christmas, I have made these a couple more times. It’s only mid-January by the way but they are sooooooo goooood! They are definitely not going to be restricted to Christmas time only! I’m so glad my New Year’s resolution was to exercise and not to diet! LOL! Happy Cooking everyone!
Finished Dough
Ingredients
2 1/4 c whole wheat pastry flour (you can use regular whole wheat if you can’t find Pastry)
1 tsp baking soda
1 tsp salt
1 stick (8Tbsp) butter
Dough Ball
1 c brown sugar (I used light)
1 c Splenda (or other sweetener)
3/4 c peanut butter
1 1/2 tsp vanilla (I like Bourbon Pure Vanilla Paste – available in the “foodie shop” on my site!)
2 eggs
8 oz jam or preserves-I used homemade raspberry preserves, but I recommend “Stonewall Kitchen” (you can order it from the “foodie shop” here on my site!)
Gently press down on them.
Instructions
1. allow all of your ingredients to come up to room temperature
2. pre-heat oven to 350°
3. in a small mixing bowl, combine the flour, baking soda, and salt, stir to combine
4. in a medium mixing bowl, cream together butter, brown sugar, and Splenda,
Use a measuring spoon to make an impression.
5. scrape the sides and bottom of the bowl with a rubber spatula
6. add the peanut butter and mix to combine
7. scrape the bowl with a spatula
8. add the vanilla and eggs, mix to combine – that’s right, scrape the bowl after
9. add the dry ingredients, half at a time mixing and scraping between additions
Fill the impression with jam.
10. roll the dough into balls about a Tablespoon at a time
11. place the dough balls onto a greased (I use cooking spray) sheet pan (cookie sheet)
12. flatten them-don’t mash them into oblivion, just give them a gentle little press
13. use your 1/2 tsp measure to press little circles in the middle
14. fill each impression with the jam/preserves (use your 1/2 tsp to measure)
15. bake at 350° for about ten minutes-do not allow to brown on sides (the bottom should be golden)
Enjoy your cookies!
yield-48 cookies or so - depending on how big you make them :)
Hi :), my name's Alicia!
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