peanut butter jelly time

{skip the foreplay and head straight to the recipe}photo 3 (3)Peanut butter and jelly isn’t just a classic combination; it’s a comfort combo and perfect for all of the snowy cold weather we’ve been having lately.  Everyone has their own way of making a PB&J, some people are more of PB fan than the J.  Others want more J.  The best thing about these cookies is that you can decide your PB-to-J ratio.  Not a J fan, don’t put the jelly glaze on (they’re still fantastic, soft, peanut butter cookies).  Like a lot of jelly?  Load the cookie up!

photo 2 (3)photo 3 (2)photo 1 (3)
If you’re making these for a crowd, make some cookies with a lot of jelly and some with only a drizzle.  I used raspberry preserves to make the glaze today, but if grape, or maybe strawberry, is your jam (ha!) then use that instead.

So, this cookie is super easy to put together. However, you’ve got some options when making these.  Personal preference: do you like crunchy or smooth peanut butter (or as my nephew insists on having, “that peanut butter with no peanuts!”).  You can use either kind here.  I opted for creamy peanut butter (because that was what I had).  These would be fantastic with almond butter, or use sun butter if there is a peanut allergy concern.

I said above that this makes a really soft peanut butter cookie–which was a partial lie because the cookie is actually pretty flexible with baking times.  If you like a crisp, crunchy cookie, just leave the cookies in the oven a little longer.  I personally usually enjoy soft, chewy cookies better than the crisp, crunchy ones–and this recipe, thanks to the cream cheese, has the ability to be really soft, AND stay soft.  I’ve found that other peanut butter cookies, quickly loose their softness after a day or so.  These don’t–although, full disclosure: I’ve never actually had much experience with them really staying around for long!

photo 1 (4)The size of the cookie that you make is also up to you, giant cookies need to bake longer (15-17 min for soft, chewy giant cookies, a few min longer for a crisp cookie) than tablespoon-sized cookies (10-ish minutes, and more like 12-13 minutes for a crisper cookie).  You’ll know the cookies are done (for a soft, chewy one) when just the bottoms and the edges of the cookies are starting to brown.  Don’t take the cookies out of the oven, however, until they start to crack on the top.  These cracks on top provide perfect crevices for the jelly glaze to get stuck.

photo 2 (4)While the cookies bake you want to have done two things: mix up the glaze (powdered sugar+jam+milk) and set up your decorating/cooling station with a sheet of newspaper or wax paper (something you can throw away) underneath a wire cooling rack.  When the cookies come out of the oven transfer them to the cooling rack that is on top of something to catch the stray jelly glaze and immediately spoon on/drizzle on the jelly glaze.  If you don’t have something to catch the excess jelly glaze, you’ll have a sticky mess.  The cookie will absorb some of the glaze and just be super delicious, which won’t happen as well if you wait until the cookies are completely cool.  Here is where you can play with your PB-to-J ratio.  You can also make them into thumb print cookies by pushing your thumb/backside of a spoon into the cookie while its still warm and fill with the jelly glaze/or just plain jam.  I like some jam in every bite, however so I opted for the spoon over method.  The glaze works well drizzling with a fork or whisk.  It is a glaze (considerably more liquid than an icing) so the ziplock pastry bag method doesn’t give you a huge amount of control, but more than just a fork would, if you are so inclined.  Enjoy with a big glass of milk and a buddy!photo 4 (3)

 

Peanut Butter and Jelly Cookies Recipe

  • Servings: 2.5 dozen cookies
  • Difficulty: easy
  • Print

photo 4 (3)photo 4 (2)photo 3 (3)Peanut Butter Cookies:

  • 4 oz cream cheese, room temperature
  • ¾ cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (Gluten Free) Oat flour
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Jelly Glaze:

  • ¼ cup your favorite flavor fruit preserves
  • 2 tablespoons milk or almond milk
  • 2 tablespoons powdered sugar (a little more or less depending on how sweet your jelly is)

Directions:

  1. Preheat oven to 350.
  2. Cream together the peanut butter and cream cheese.
  3. Add the sugars, egg, and vanilla extract.
  4. Sift together the oat and almond flours, baking powder, and salt.   Then add these dry ingredients to the wet ingredient mixture and mix until blended.
  5. Roll the dough into tablespoon sized balls and place onto a cookie sheet lined with parchment or a Silpat…or make big cookies with roughly 3 tablespoons worth of dough.
  6. Bake for 10ish minutes (or 15-17 minutes for the big cookie size) at 350 degrees.  You just want the cookies to be browned basically only on the bottoms and maybe a little on the edges. When there are cracks all over the tops of the cookies they are probably done. While the cookies are baking, make the jelly glaze by beating together the powdered sugar, jelly, and milk. As soon as the cookies come out of the oven spread/drizzle them with the glaze.

Advertisements

2 thoughts on “peanut butter jelly time

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s