Buttery Jelly Cookies (Print Version)
# Ingredients:
01 -
1 stick (½ cup) of unsalted butter
02 -
½ cup of white sugar
03 -
½ cup of brown sugar
04 -
A pinch of salt (¼ teaspoon)
05 -
A full cup of smooth peanut butter
06 -
1 large egg
07 -
1 teaspoon of vanilla extract
08 -
1 ½ cups of regular flour
09 -
1 teaspoon of baking soda
10 -
½ cup of grape jelly (can substitute strawberry or raspberry)
11 -
Drizzle of warm peanut butter for decoration
# Instructions:
01 -
Set your oven to 350°F (180°C). Prepare 1-2 baking sheets with parchment paper and leave them aside for later.
02 -
Blend together the butter, white sugar, brown sugar, and a little salt in a big bowl until creamy and smooth.
03 -
Stir in the peanut butter, egg, and vanilla. Mix well until it looks completely combined.
04 -
Slowly mix the flour and baking soda into the wet ingredients using a wooden spoon or spatula until it becomes thick and dough-like.
05 -
Scoop out some dough with a melon baller or cookie scoop and place onto the parchment-covered sheets. Keep each ball about 2 inches apart.
06 -
Press your thumb or the back of the scoop into each ball, making a tiny dent in the middle.
07 -
Spoon around 1 teaspoon of the jelly or jam of your choice into each little dent.
08 -
Pop the cookies into the oven for 13 minutes. Wait until they spread a little and the sides turn light golden brown. Let them sit on the baking tray for 5 minutes before moving to a cooling rack.
09 -
Microwave extra peanut butter for 30 seconds, stopping to stir and check if smooth enough. Repeat in small bursts if it’s not melted, or use a double boiler setup. Pour it into a piping bag after.
10 -
Pipe some melted peanut butter in circles over the jelly center once the cookies are fully cooled.
# Notes:
01 -
Keep the cookies fresh by storing them in an airtight container. Use parchment paper to stop layers from sticking. They last about a week in the fridge or can be frozen for three months.