These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.
Ingredients
- 1 2/3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- 2/3 cup creamy peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- ¾ cup seedless raspberry jam
Directions
Step 1
Sift flour, baking soda, and salt together in a bowl.
Step 2
Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
Step 3
Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
Step 4
Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
Step 5
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
Step 6
Bake cookies in the preheated oven until partially cooked, 11 minutes.
Step 7
Place raspberry jam in a bowl and stir until syrup consistency.
Step 8
Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
Step 9
Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 132 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat3g | 13% |
Cholesterol14mg | 5% |
Sodium70mg | 3% |
Total Carbohydrate18g | 6% |
Dietary Fiber1g | 2% |
Total Sugars11g | |
Protein2g | |
Calcium7mg | 1% |
Iron1mg | 3% |
Potassium51mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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