These yummy Peanut Butter-and-Jelly Cookies turn a favorite childhood sandwich into a tasty treat.
What You Need
Original recipe yields 12 servings
1 cup creamy peanut butter
1/2 cup plus 2 Tbsp. sugar, divided
1/4 cup raspberry jam
1 oz. BAKER'S White Chocolate
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Let's Make It
Heat oven to 325°F.
Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.
How to Fill Centers of Dough Balls with Jam
Spoon jam into small plastic bag; cut off one corner from bottom of bag. Squeeze jam from bag into centers of dough balls.
Cooled cookies can be stored in airtight container or freezer-weight resealable plastic bag in freezer up to 1 month. Thaw at room temperature before serving.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
2 doz. or 12 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.