This recipe for “PB&J Cookies” was adapted from one by Rebecca Rather, aka “The Pastry Queen”. She likes using jelly with her cookies, but I don’t. I never liked it much on peanut butter sandwiches either, which is not to say I don’t like jelly….I think I like it more with things like pork.
UPDATE: I posted PB&J Cookies about 10 years ago. Since then, I’ve made the recipe several times and have warmed up to the idea of using the jelly. The trick is to use really good preserves that are almost all fruit.
Peanut Butter Cookies with Honey Roasted Peanuts (and no jelly!)
- 1 1/2 cups 3 sticks butter
- 1 1/2 cups smooth peanut butter
- 1 1/2 cups granulated sugar
- 1 1/2 cups dark brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup honey-roasted peanuts coarsely chopped
- 3/4 cup good quality jam or preserves
- Preheat oven to 375 degrees.
- Cream butters, sugars, egg and vanilla.
- Mix dry ingredients together in a separate bowl, then stir into peanut butter mixture.
- Stir in peanuts.
- Using a 1 3/4 inch scoop, scoop dough 2 inches apart on parchment lined cookie sheets.
- If using jelly, make a little indentation in the middle and put about 1/4 teaspoon of jelly in the center.
- Bake for 10-12 minutes or until cookies are golden around the edge. Let cool on baking sheets for about 10 minutes.
- Transfer to a wire rack.
- Note: Chilling the dough helps the cookies bake up a little thicker.