Peanut Butter and Jelly Cookies
These soft and chewy peanut butter cookies with a jam and peanut butter filled center are a sure to please all of those Peanut Butter and Jelly Cookies lovers in your family.
INGREDIENTS:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup dark brown sugar
1/3 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1/2 cup jelly
1/2 cup creamy peanut butter
DIRECTIONS:
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the shortening, peanut butter, brown sugar, granulated sugar, at medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the milk, vanilla and egg; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Roll a heaping tablespoon of dough into a 1½-inch ball. Place on prepared baking sheets spacing about 2 inches apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie. In each divot, place 1⁄2 teaspoon of jelly and 1⁄2 teaspoon of peanut butter.
Bake in the preheated oven for 10-12 minutes. Let cool on baking sheets 3 minutes before transferring to a wire rack to cool completely.