Peanut Butter and Jelly Cookies

From: Southern Living 50 Favorite Cookies cookbook

Ingredients:
1/3 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup firmly packed brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups AP flour
1/2 tsp baking soda
2/3 cup strawberry jam or grape jelly

Beat butter and peanut butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla. Combine flour and baking soda; gradually add to butter mixture, mixing well.

Shape dough into 1-inch balls, and place 2 inches apart on ungreased baking sheets. Flatten balls in a crisscross pattern with a floured fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool 1 minute on baking sheets; remove to wire racks to cool.

Spread jam on bottoms of half the cookies; top with remaining cookies.

Verdict:
Well, this is not my favorite peanut butter cookie recipe. But sandwiched together with the jelly I actually really liked these. I used grape jelly and raspberry jam. I'd like these again, using a different peanut butter cookie recipe, perhaps.

Peanut Butter Jammies

From: ???

Ingredients:
1/3 cup flour
3/4 cup creamy peanut butter
3/4 cup sugar
1 egg
jam/jelly

Place peanut butter, sugar and egg in bowl, beat. Add flour and stir. Shape into balls, place on cookie sheet. Press thumb into center. Chill 3 hours. Bake at 375 for 12 minutes. Spoon jam into centers.

What I did differently from the recipe:
Nothing really. I did use honey peanut butter because it's what I had on hand and it's delicious!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Can a recipe get any easier than this? As you can see, I used three different types of jams and jellies - raspberry, muscadine grape and pineapple. I'm sure any type of jam or jelly would be delicious in these. I did have to "reprint" my thumb when these came out of the oven because they had puffed up a bit. If you don't have a thumb you can use a spoon. Baby spoons are especially useful. Please note - these are great for that last minute "Was I supposed to bring something to that dinner party??" because surely everyone has these ingredients in their pantry and they literally take less than 20 minutes from start to finish if you don't refrigerate them before cooking.

Printable version:

Ingredients:
1/3 cup flour
3/4 cup creamy peanut butter
3/4 cup sugar
1 egg
jam/jelly

Place peanut butter, sugar and egg in bowl, beat. Add flour and stir. Shape into balls, place on cookie sheet. Press thumb into center. Chill 3 hours. Bake at 375 for 12 minutes. Spoon jam into centers.

Peanut Butter and Jelly Muffins

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam.

Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.

What I did differently from the recipe:
I mix white flour and wheat flour anyway, so I just spooned out 1 3/4 cups of flour from my canister. Instead of using an egg substitute I used one egg. And instead of using strawberry jam, I used two different types that I had just small amounts of.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up. These weren't the best things ever but they were great for snacking on. I thought they had a good flavor.

Printable version:

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.