Today is National Peanut Butter and Jelly Day! We’re celebrating with a creative take on the famed sandwich – a prize-winning recipe for PB&J cookies from the 2015 Ohio State Fair! Celebrate the day with this tried-and-true, blue-ribbon recipe!

Peanut Butter & Jelly Cookies

Recipe by Beth Krauss, Hilliard, Ohio
First place, Cookies and Pastries (Peanut Butter Cookie), 2015

Baking temperature: 350 degrees
Baking time: 14 minutes
Yield: 36 cookies

Ingredients

  • ¾ cup smooth peanut butter
  • ½ cup (1 stick) butter, softened
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar, plus an additional 1/3 cup for rolling
  • 1 egg
  • 1 tsp. vanilla
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cup all-purpose flour
  • ½ cup jam (raspberry is a favorite)
  • 1 cup peanut butter chips
  • 1 tsp. shortening

Instructions

  • Cream together peanut butter, butter, brown sugar, and 1/3 cup granulated sugar until light and fluffy.
  • Beat in egg and vanilla.
  • Add in baking powder, baking soda, and salt. Then, stir in flour, blending well and completely.
  • Roll dough into balls, each about 1 ½ inches in diameter. Roll balls in remaining 1/3 cup granulated sugar and place on parchment-lined cookie sheet (or lightly greased if you have no parchment). Using your thumb, put an indentation in the center of each cookie.
  • Bake for about 14 minutes, until lightly golden. Cool completely before removing from the pan, because the cookies are fragile while warm.
  • Fill depressions in cooled cookies with jam.
  • Melt together peanut butter chips and shortening (easy in microwave). Using a pastry bag or a sandwich bag with a corner snipped, zig-zag the melted peanut butter chip mixture over the cookies. Let harden. Store in an airtight container.

 

 

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