Peanut Butter and Jelly Cookies – a delicious recipe with butter, brown sugar, peanut butter, egg yolk, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
Using an electric mixer, cream the butter and sugar in a medium bowl.
3
Beat in the peanut butter, egg yolk and vanilla.
4
Stir in the flour and salt.
5
Form the dough into 1-inch balls.
6
Roll them in peanuts and place about 2 inches apart on a large cookie sheet.
7
Bake the cookies for 5 minutes.
8
Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly.
9
With the melon baller, spoon about 1 teaspoon of the preserves into each cookie.
10
DO NOT OVERFILL OR YOU'LL BE SORRY!
11
Bake for about 15 minutes longer, until the cookies are golden and cracked.
12
Transfer to a rack to cool completely.
783
kcal
Calories
51
g
Fat
65
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ½ cup butter, softened, ⅓ cup packed light brown sugar, ¼ cup creamy peanut butter, 1 large egg yolk, and more.
Yes, Peanut Butter and Jelly Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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