Peanut Butter & Jelly Cookies
by Katy Weseman
serves: 24
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A delicious cookie based on the classic lunchtime favorite. Creamy peanut butter and cocoa make for a dreamy combination and the blackberry jam makes it a decadent treat for adults and kids alike. |
Ingredients: |
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1 cup |
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All-Purpose Flour |
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1/3 cup |
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Unsweetened Cocoa Powder |
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1/2 tsp |
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Baking Soda |
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1 pinch |
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Salt |
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3/4 cup |
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Granulated Sugar |
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1/2 cup |
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Brown Sugar, packed |
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1/2 cup |
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Butter, softened |
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3/4 cup |
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Creamy Peanut Butter |
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1 tsp |
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Vanilla |
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1 large |
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Egg, room temp. is best |
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1 small bowl |
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White Sugar, for sugar coating |
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Blackberry Jam/Preserves (seedless is best) |
Directions: |
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Preheat oven to 350.
Combine flour, cocoa, baking soda, and salt evenly and set aside.
Cream/beat together white and brown sugars, butter, creamy peanut butter, vanilla, and egg one at a time until smooth.
Sift the dry ingredients into creamy mixture in batches of three to ensure proper blending.
Scoop out dough (spring-loaded ice cream scoop will keep sizing consistent) and roll until a shapely 1- 1.25 inch ball forms. Roll dough balls in the prepared bowl of sugar until evenly coated then place on parchment lined cookie sheet 2 to 3 inches apart.
Using a smooth rounded handle, create a circled hole into the tops of the dough balls only about half-way down. Fill with blackberry jam to brim.
Bake 12-17 minutes.
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