What was it, a year ago when I was on my quarter pound cookie obsession?
And vowed that a peanut butter version was next?
I finally got around to doing just that.
Actually I'm kind of glad I waited so long--it made me think of adding a jelly center to the cookie.
I mean if you're going to have a 1/4 pound peanut butter cookie then one should have a touch of jelly in it.
They are almost a 1/4 pound cookie and definitely each cookie is a meal in of itself.
I was going to write a story up along with these cookies, but I don't think anyone is going to read it.
Be honest, I know I wouldn't; I would skip right to the recipe and see if I have the ingredients to make these cookies tonight.
But that's just me.... :-)
Fairly easy to make.
You just have to make a good well in the middle of the cookie for the jam.
Then make sure the edges are well sealed.
quarter pound peanut butter & jelly cookies
8 ounces (2 sticks) unsalted butter, cold & grated (use European butter for best results)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 ts vanilla
1 cup chunky peanut butter (you can use creamy)
3 ¼ cups all purpose flour
3/4 ts sea salt
1 and ¼ ts baking powder
½ ts baking soda
¼ cup more/less of grape jelly (or whatever jelly your prefer)
coarse sugar for rolling the dough balls in
Why use European butter? It has a higher fat content and lends a better taste/texture to this kind of thick cookie.
I highly suggest rolling your cookie dough balls in coarse sugar before baking. I forgot this step and it was sorely missed.
Keep in mind this is a very dry dough, and is a little hard to mix, so I used my hands for easier mixing.
Keep this dough cold. If you work in hot kitchen, just keep placing it in the fridge to firm up.
In a mixing bowl, using an electric mixer (or by hand, which I prefer), beat butter and both sugars just until creamy. Add the egg and vanilla and beat just until incorporated. Then add in the peanut butter.
In a separate bowl, stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to the wet batter and stir just until blended. Do NOT overmix at this point. Cover bowl with plastic wrap (really well, we cannot have air getting into this) and chill for a few hours or overnight.
When ready to bake, preheat oven to 375 degrees; divide dough into 12 – 13 big 4 oz lumps. Cut doughball in half, using thumb press down on one side making a little cup/indentation to place the jelly inside. Place a teaspoon or less of jelly in there. Take other half of cookie dough ball, place on top, crimp edges to seal up nicely (see photos).
Once cookie dough ball is stuffed, keep it in a giant golfball shape size; do not press flat!
Roll cookies in coarse sugar.
Place on parchment lined cookie sheets.
If it’s hot in your kitchen you might want to chill the dough balls before baking (chill 20 minutes)
Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, reduce oven temp to 365 degrees, rotate pans and bake another 9-10 minutes.
You know cookies are done when the middle of the cookie appear set. Cookies will still be slightly soft.
Do not look for golden brown edges—this means you overbaked them; only the bottoms should be golden brown. This is a dry cookie and can overbake fast. The cookies will crinkle a bit this is normal.
Makes 12-13 cookies