PB & J Cookies

It’s Peanut Butter, Jelly Time!

Peanut Butter is My Friend.  When I am not in the mood to cook, I reach into my pantry for my mega large jar of Peanut Butter, find some jelly, usually grape, and I make myself a Peanut Butter & Jelly Sandwich. I grab an ice cold glass of milk and lunch or dinner is served.  Tonight in order satisfy my hankering for a PB & J Sandwich, I made PB & J cookies instead! They were just what I needed.

• By law, peanut butter must be at least 90% ‘real’ peanuts.
• The first recorded history of a peanut paste comes from the Peruvian, Aztec, and Inca Indians and African tribes hundreds of years ago.
• January 24th is National Peanut Butter Day in the United States.
• Banana and Peanut Butter Sandwiches were Elvis’ favorite.  (Thank You, Thank You Very Much, in my best Elvis voice.)
• The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Jam Or Jelly?

• Jelly is considered a fruit condiment. Fruit is prepped, cooked, strained so that only the juice finds its way to  Jelly land.
• Jam, on the other hand, is a chunkier relative of jelly with nice chunks and pieces of fruit throughout.

Print Recipe

PB & J Cookies

Servings

dozen

Ingredients

• 1/2 cup butter
• 1 cup peanut butter
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 TBLSP milk
• 1 tsp vanilla
• 1 1/4 cup flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• jam or jelly i used blackberry jam

Servings dozen Ingredients 1/2 cup butter 1 cup peanut butter 3/4 cup sugar 1/2 cup brown sugar 1 TBLSP milk 1 tsp vanilla 1 1/4 cup flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt jam or jelly i used blackberry jam

Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter, peanut butter, sugar, brown sugar, milk and vanilla in a large bowl. Mix at medium speed until well blended.
3. Beat in egg.
4. In a separate bowl combine flour, baking soda, baking powder, and salt. Add to peanut butter mixture until combined.
5. Take a round tablespoon of dough and roll it into a ball with your hands, place them on a cookie sheet lined with parchment paper 2" apart. Form an indent in the middle of each cookie with the tip of your finger and fill it with a jelly or jam of your choice.
6. Bake for 8 - 10 minutes. Take them out of the oven and let them set until firm before moving them from the cookie sheet.