These yummy cookies mean so much to me. I used to make these peanut butter and jelly cookies with my nephew before my own boys were even a thought in my mind. When my boys were little their amazing Auntie Heather got us the cookbook she found the recipe from: C Is For Cooking, recipes from the street. This Sesame Street cook book is the kids favorite.
My favorite thing about this recipe is that I can make the dough and keep it in the fridge for up to 2 days. This is a big batch-makes about 5 dozen (60 cookies)
The kids and I can spread out the fun over the weekend, or make them the entire batch to give as a gift.
- 1 stick of butter
- 1/2 cup smooth natural peanut butter
- 1 1/4 cups sugar
- 1 egg
- 2 table spoons of low-fat milk (we used almond)
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1/2 cup seedless jam
1) In a large bowl with an electric mixer, beat together the peanut butter and butter at medium speed until smooth and creamy. Beat in sugar until fluffy.
2) With mixer on low speed, beat in the egg, milk, and salt. Gradually beat in the flour.
3) Wrap the dough in plastic wrap and refrigerate until completely chilled-4 hours-up to 2 days.
4) Preheat oven to 350 degrees. Lightly grease the baking sheets.
5) Here’s the part that is so much fun for the kids— use a teaspoon to scoop the chilled dough into 1 inch balls. Please the balls 2 inches apart on the baking sheets. Flatten the balls slightly, and use your thumb to make a “thumbprint” indentation in the middle of each. Fill each indentation with 1/4 to 1/2 teaspoon of the jam.
6) Bake the cookies until edges are slightly browned, 12-15 min. Transfer the cookies to cooling racks to cool completely.
I hope you love these cookies as much as we do. We made these last night with our favorite Blooms and Berries Blackberry Jam.
They were delicious! These are so much fun, taste amazing, and the kids really love being involved! Jaxon ended up with jelly inbetween his toes ??♀️