Peanut Butter and Jelly Cookies Recipe

Peanut butter: This creamy or crunchy spread made from ground peanuts is the star of the recipe, providing a rich and nutty flavor.

Sugar: Adds sweetness to the cookies, balancing the savory taste of the peanut butter.

Egg: Acts as a binding agent, helping to hold the cookie dough together.

Jelly: Any flavor of jelly can be used to add a sweet and fruity center to each cookie.

When making the indentation in the center of each cookie, use the back of a teaspoon or your thumb to create a deep enough well to hold the jelly without it spilling over during baking. This will ensure that the jelly stays neatly in place and doesn't run out, giving you a visually appealing and delicious cookie.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is nut-free and has a creamy consistency, suitable for those with nut allergies.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it will slightly alter the flavor and texture.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, sweet flavor and can be used to replace sugar, but it will make the dough a bit more liquid.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works as a binding agent for a vegan option.

• egg - Substitute with applesauce: Applesauce can replace eggs to add moisture and act as a binder, suitable for a vegan alternative.

• jelly - Substitute with fruit preserves: Fruit preserves have a similar consistency and flavor, making them a perfect substitute for jelly.

• jelly - Substitute with fresh fruit puree: Fresh fruit puree can be used for a more natural and less sugary option, providing a fresh and vibrant flavor.

• To keep your peanut butter and jelly cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.

• If you prefer a longer shelf life, you can refrigerate the cookies. Place them in a single layer in an airtight container, separating layers with parchment paper. They will last for about two weeks in the fridge.

• For those who love to plan ahead, freezing is a fantastic option. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label with the date. They can be frozen for up to three months.

• When you're ready to enjoy your frozen treats, simply thaw them at room temperature for about 30 minutes. If you prefer a warm cookie, you can reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.

• For an extra touch of freshness, consider adding a slice of bread to the container when storing at room temperature. The bread will help maintain the cookies' moisture.

• Always ensure the jelly is well-sealed within the cookie to prevent it from leaking during storage or freezing. This keeps the cookies looking and tasting their best.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 5-7 minutes, or until they are heated through.

• If you're in a hurry, you can use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious, as the jelly can get very hot.

• For a slightly crispier texture, you can use a toaster oven. Set it to 300°F (150°C) and place the cookies directly on the rack or on a piece of aluminum foil. Heat for 5-7 minutes, checking frequently to ensure they don't overcook.

• If you have an air fryer, set it to 300°F (150°C) and place the cookies in the basket. Heat for about 3-4 minutes. This method can help maintain the cookies' crispy edges while warming the jelly center.

• For a stovetop method, you can use a double boiler. Place the cookies on a heatproof plate and set it over a pot of simmering water. Cover the plate with a lid or aluminum foil and steam for 3-5 minutes, or until the cookies are warmed through.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the peanut butter, sugar, and egg until smooth.

• Baking sheet: The surface on which the cookie dough balls are placed for baking.

• Spoon: Used to make indentations in the center of each dough ball and to fill them with jelly.

• Cooling rack: Used to let the cookies cool down after baking.

• Measuring cups: Used to measure out the peanut butter and jelly accurately.

• Measuring spoons: Used to measure out the sugar and ensure the correct amount of each ingredient is used.

• Spatula: Useful for transferring the cookies from the baking sheet to the cooling rack.

Prepare ingredients ahead: Measure out peanut butter, sugar, and jelly before starting to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Chill the dough: If the dough is too sticky, chill it in the fridge for 10-15 minutes to make it easier to handle.

Use a small spoon: Use a small spoon or your thumb to create uniform indentations for the jelly.

Batch baking: Bake multiple cookies at once to save time.