Peanut Butter Cookie with a Jelly Center Cookie Recipe


108 grams - 1/2 cup packed - Light Musccovado Sugar

50 grams - 1/4 cup - Caster Sugar (superfine)

113 grams -  1/2 cup - unsalted butter

266 grams - 1 cup - smooth peanut butter

50 grams - 1 large egg

1/2 teaspoon - 2 grams - Vanilla extract

142 grams - 1 cup - All purpose flour

5 grams - 1 teaspoon - baking soda

1/8 teaspoon fine sea salt


Peanut Butter with a Jelly Center Cookie Recipe

So many friends have told me they love making this cookie. Easy, satisfying and a great excuse to have your favorite jam! 

This is an adaption from Roses's Christmas Cookies cookbook recipe. Even if you have recipes and cookbooks for cookies, this cookbook is filled with winners! This cookbook and any or all of Rose Levy Beranbaum's cookbooks are worth having if you like to bake.

1) In the stand mixer add both sugars and mix together
2) Add the peanut butter and butter and beat thoroughly until very smooth and creamy. Can take several minutes
3) Add the egg and vanilla extract - mix in, scraping down the sides
4) Sift flour, baking soda and salt togther
5) On a low speed add the flour mixture to mixer bowl.
6) Refrigerate the bowl - you can transfer to a new bowl as well - for at least an hour to overnight

To bake:
1) Pre-heat oven to 475 f
2) Prep 2 baking sheets with Silpats or Parchment paper
3) Use a 1 1/4 inch cookie scoop or 2 level teaspoons that you roll together and roll into 1 inch balls.
4) Place the balls on the cookie sheets about 1 1/2 inches apart and use your pinky finger to make a deep indent, almost all the way through, for the jam or a cherry
5) Bake for 10 to 12 minutes until lightly brown.
6) Cool the cookies on the baking sheet until firm and then move to a wire cooling rack and cool comletely.
7) Fill with jam, marmalade, candied cherries, Italian Maraschino cherries or the like.