Peanut ButterJelly Cookie Sandwiches
Peanut Butter N' Jelly Cookies recipe
Yield
24 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
softened |
|
| ¼ | cup |
peanut butter
creamy |
|
| ¾ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
grape jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
softened |
|
| 59 | ml |
peanut butter
creamy |
|
| 177 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
grape jelly
|
* |
Directions
Preheat oven to 350℉ (180℃).
Beat Butter and peanut butter at medium speed until fluffy.
Slowly add sugar. Beat well.
Add eggs and vanilla.
Beat well.
Combine flour and soda. Stir well. Slowly add flour mixture to butter mixture.
Blend well.
Shape dough into 1 inch balls.
Place balls about 2 inches apart on ungreased cookie sheet.
Flatten in crisscross pattern using a fork.
Bake until lightly browned, about 8 to 10 minutes.
Cool completely on wire racks.
Place 1 teaspoon jelly on bottom of half of cookies.
Top with remaining cookies.
