I have been so obsessed with peanut butter lately. On my homeschool blog, I shared a recipe for super fun to make peanut butter dinosaur track fossil cookies recently. I had so much fun making those cookies that I decided to keep the peanut butter theme going over on this blog with peanut butter and jelly cookies that could quite possibly be the best after school snack ever!
What kid doesn’t like peanut butter and jelly? Ok, maybe kids with peanut allergies but they make awesome alternatives like almond butter that make a great substitute here!
I decided to go with a strawberry jelly that I picked up in Amish Country back when I was in Ohio for my grandma’s funeral. You can use any jelly that you prefer, though. Of course, the traditional grape jelly is always a win with peanut butter!
If you haven’t tried Amish jellies or any other Amish food I HIGHLY suggest doing so if you have the chance. The communities in Ohio make some of the best food I have ever tried. It is always such a treat to go to the local Amish restaurant when I am back in town, and of course, I stock up on the take-home food while I am there! It is the BEST to bake with!
How to Make Peanut Butter and Jelly Cookies
These cookies are basically just a thumbprint cookie recipe. However, instead of adding chocolate as you do with a traditional thumbprint you are going to be adding jam. Although jelly works OK here. I just find a jam to be a little thicker and easier for cookies.
Also, instead of using the traditional cookie recipe that you would with a thumbprint we are going to switch it out for a basic peanut butter cookie recipe. I added some oatmeal in for a little texture. You can leave that part out if you want.
1 C butter, unsalted
1 C date sugar ( or brown sugar)
1 1/2 C organic flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 C old fashioned oats
1 tsp vanilla
1 C jelly or jam ( any flavor that you prefer)
You can use any peanut butter that you would like. You can even do crunchy peanut butter and leave out the oats if you prefer. Our family uses natural peanut butter to avoid added sugars, sodium, and preservatives that can be pretty common in other varieties of peanut butter. Peanut butter is just one thing that I try to avoid more processed versions of whenever possible. It’s such a simple swap to make to live a little bit healthier life.
Combine peanut butter, butter, and sugars in the bowl of a stand mixer. Blend on medium until a smooth texture is reached. This should take about 3-4 minutes.
Add the eggs into the mixture one at a time. Follow this with the vanilla. You can adjust this to your personal preference on how strong of a vanilla flavor you would like. Just remember that this is a peanut butter cookie so you don’t want it to be overpowering.
In a separate bowl, combine your flour, baking powder, baking soda, salt, and oats.
Slowly add the dry ingredients into your peanut butter mixture and blend just until a dough starts to form. You don’t want to over mix here or you will end up with tough cookies.
Chill dough in the fridge for about 45 minutes. Once finished use a cookie scoop to make even balls of dough. Bake the cookies in a 350 degree F oven for about 8 minutes. Times will vary depending on your oven. You don’t want them completely cooked at this point because we will be putting them back in for a few minutes.
Let the cookies cool slightly and press a thumbprint into each of them. Fill your thumbprints with a spoonful of the jelly/jam and place your cookies back into the oven for another 5 minutes. Again, watch your cookies as your oven time may vary slightly. Watch for your cookies to brown slightly around the edges. The jelly will start to look a little glassy as well.
These peanut butter and jelly cookies are a great choice for that weird in-between time where the weather can’t quite decide if it wants to be winter or spring. The rich peanut butter is great for cooler days with a warm cup of coffee. The fruity jam is an excellent reminder that fresh berries and warm summer days are right around the corner!
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