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Peanut Butter & Jelly Cookies by Katy Weseman serves: 24	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A delicious cookie based on the classic lunchtime favorite. Creamy peanut butter and cocoa make for a dreamy combination and the blackberry jam makes it a decadent treat for adults and kids alike.

Ingredients:

1 cup

All-Purpose Flour

1/3 cup

Unsweetened Cocoa Powder

1/2 tsp

Baking Soda

1 pinch

Salt

3/4 cup

Granulated Sugar

1/2 cup

Brown Sugar, packed

1/2 cup

Butter, softened

3/4 cup

Creamy Peanut Butter

1 tsp

Vanilla

1 large

Egg, room temp. is best

1 small bowl

White Sugar, for sugar coating

Blackberry Jam/Preserves (seedless is best)

Directions:

Preheat oven to 350.

Combine flour, cocoa, baking soda, and salt evenly and set aside.

Cream/beat together white and brown sugars, butter, creamy peanut butter, vanilla, and egg one at a time until smooth.

Sift the dry ingredients into creamy mixture in batches of three to ensure proper blending.

Scoop out dough (spring-loaded ice cream scoop will keep sizing consistent) and roll until a shapely 1- 1.25 inch ball forms. Roll dough balls in the prepared bowl of sugar until evenly coated then place on parchment lined cookie sheet 2 to 3 inches apart.

Using a smooth rounded handle, create a circled hole into the tops of the dough balls only about half-way down. Fill with blackberry jam to brim.

Bake 12-17 minutes.

Categories:

Desserts/Cookies/Candy