How To make Peanut Butter and Jelly Cookies
1/2 c Granulated sugar
1/2 c Brown sugar, packed
1/2 c Peanut butter
1/4 c Shortening
1/4 c Butter or margarine;
-softened 1 Egg
1 1/4 c All-purpose flour
3/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
1/2 c Peanuts; finely chopped
Jelly or jam Recipe by: Gold Medal, The Best of Holiday Baking Mix the sugars, peanut butter, shortening, margarine and egg in a large bowl. Stir in the flour, baking soda, baking powder and salt. Cover and refrigerate for about 3 hours, or until firm. Preheat oven to 375 degrees. Shape the dough into 1-inch balls. Roll the balls in the peanuts. Place about 3 inches apart on ungreased cookie sheets; press thumb in the center of each cookie. Bake for 10 to 12 minutes, or until set but not hard. Spoon a small amount of jelly into the thumbprint. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Variation. Peanut Butter Cookies: Omit the peanuts and jelly. Shape the dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Flatten slightly in a crisscross pattern with a fork dipped in flour. Bake for 9 to 10 minutes, or until light brown. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Makes 3 dozen. -----
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Lisa Loeb Makes Peanut Butter & Jelly Cookies
Singer Lisa Loeb bakes her favorite cookies: Full of rich peanut flavor and finished with a dollop of jam, these cookies are a buttery blend of sophistication and nostalgic fun.
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Lisa Loeb Makes Peanut Butter & Jelly Cookies
Peanut Butter and Jelly Cookie Recipe
If you love peanut butter cookies you need to try these peanut butter and jelly cookies. The added jelly makes them so delicious.
They are easy to make and a whole batch is just a little over $1 so they are a frugal cookie too.
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Peanut Butter and Jelly Cookies (PB&J)
PB and J Cookies
Makes 34-36 Small cookies
Ingredients:
60g Unsalted Butter (Very soft)
70g Peanut Butter (Smooth)
70g Brown Sugar
60 or 70g White Sugar
1-XL Egg (approx 52-54g)
1 to 2 tsp Vanilla Extract
Pinch of Fine Salt
90-100g Jam/Preserves (Homemade or Shop bought)
*Oven temp-170c
10-14 minutes or until the sides are golden
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Note: If the shop bought jam/jelly is too set to pipe, you may add a tbsp of water and heat up and stir briskly to loosen or simply use a teaspoon to fill the cookies with jam ????
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Credits:
Video Editing App-VN
Background Music- “Strawberry flavor love” by Day Star/Starry Attic
Background noise-The Currawongs❤️
????Thank you for your support ????????
Peanut Butter & Jelly Cookies
Check out these amazing peanut butter and jelly stuffed cookies I made today. The ingredients and instructions are below:
*Ingredients*
Cookies:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 large egg
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cup all purpose flour
peanut butter chips
Filling:
1/4 cup peanut butter
1/4 cup jelly
*Directions*
1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
2. Line a plate with wax paper and drop 3/4 teaspoon portions of peanut butter making 15 dollops. Place in freezer while you make cookie dough.
3. In a bowl, mix 1 cup of peanut butter and butter until creamy. Add in sugars and beat until smooth.
4. Add in egg, vanilla, baking soda, and salt and mix until combined.
5. Add in flour and mix until just combined
6. Scoop out 3 1/2 tablespoons of cookie dough. Roll into a ball and flatten. Press your thumb in the middle to make a well.
7. Place 3/4 teaspoon of jelly into well, then add frozen dollop of peanut butter.
8. Form the dough around the filling and add half a tablespoon of flattened dough on top to close and seal the filling in. If making large batches place the peanut butter dollops back into the freezer.
9. Place the dough on your baking sheet 2 inches apart and bake for 12-13 minutes until the edges are golden.
10. Remove cookies from oven and top with peanut butter chips.
*Makes 15 cookies*
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The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies
Peanut Butter & Concord Grape Sandwich Cookies
2 1/2 cups all-purpose flour (11.4 oz / 325g)
1/2 teaspoon baking soda
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g), plus more for sprinkling tops
2 sticks unsalted butter (8 oz / 227g). room temperature
1/2 cup packed light brown sugar (3.5 oz / 100g)
1/2 cup granulated sugar (3.5 oz / 100g), plus more for for sprinkling tops
1 cup natural crunchy peanute butter (9 oz / 260g)
2 large eggs (3.5 oz / 100g)
1 teaspoon vanilla extract
Concord Grape Jam (pg 165)
Video Breakdown
0:00 Start
0:01 How To Make Peanut Butter Cookies
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar