Peanut Butter and Jelly Cookies
Peanut Butter and Jelly Cookies from 5 Ingredient Baking.
Servings 18
Cost 5
Ingredients
- 1 ½ cups unbleached all-purpose flour (180 grams), weigh for best results or spoon lightly.
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (114 grams)
- 1 cup creamy peanut butter (255 grams)
- 1 cup firmly packed light brown sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons strawberry preserves (or cherry) (45 ml)
Instructions
- Preheat oven to 350 degrees F. (180 degrees C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until light and fluffy. Add the egg and vanilla and mix well.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Using about 2 tablespoons (30 grams) of dough at a time, roll the dough into balls. Flatten each ball into a disk. Place about ½ teaspoon of preserves in the center of the disk. Fold the edges of the disk around the preserves. Roll into a ball.
- Place the cookies on the prepared baking sheets, leaving about 2 inches between cookies. Bake for 15 to 15 minutes or until the cookies arelightly browned. Allow to cool on the pans for 5 minutes. Transfer the cookies to a rack to cool completely.
Notes
Recipe courtesy of Jennifer McHenry and Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More that are Easier than Ever to Make from Page Street Publishing.
