Recipe Peanut Butter And Jelly Cookies

This peanut butter and jelly cookie recipe serves up our favorite peanut butter and jelly in a delightful little cookie that is beyond amazing.

Recipe peanut butter and jelly cookies. Spread jam on the bottom of half of the cookie. Bake at 375 degrees f 190 degrees c for 10 minutes. Combine the shortening sugar and brown sugar in the mixing bowl until light and fluffy.

Use a fork to make a criss cross pattern on the top. Place 2 inches apart on greased baking sheets. Make a well in the center of the dough and spoon in 3 4 teaspoon of jelly and then place in one of your frozen peanut butter nuggets.

Cover and chill for 1 hour. Preheat the oven to 375 degrees f. Put the flour baking powder and sea salt into a medium bowl and stir with a dry whisk to combine.

Then remove the cookies to racks to cool completely. Make a small hole in the top of each cookie using the handle of a wooden spoon. Heat oven to 180c 160c fan gas 4 and line two baking sheets with parchment.

Dough will be stiff. These will be big cookies and if you are using my proportions of peanut butter and jelly filling you will need this amount of cookie dough. Slowly mix the dry ingredients into the shortening and peanut butter combine well.

Oh no it also just happens to be ridiculously delicious in the form of a cookie. In a medium bowl mix together peanut butter sugar egg and vanilla until well blended. Add the peanut butter maple syrup vanilla and soymilk to the flour mixture and stir until well combined.