baking · vegetarian
Stuffed peanut butter and jelly cookies
Soft peanut butter cookies hiding a frozen ball of crunchy peanut butter and a dollop of strawberry jam.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and peanuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Scoop 16 teaspoon balls of crunchy peanut butter onto parchment and freeze 30 minutes.
-
2
Cream the butter, peanut butter and sugars, beat in the egg and vanilla, then the dry ingredients.
-
3
Wrap dough around each frozen ball, press a well in the top and fill with jam.
-
4
Bake at 175°C (350°F) for 11-13 minutes. Sprinkle with flaky salt and cool on the tray.
