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Peanut Butter and Jelly Cookies
Makes Approx. 3 Dozen
*3/4 cup butter, room temperature
*1/2 cup Stonewall Kitchen Creamy Peanut Butter or Crunchy Peanut Butter
*1/4 cup plus 3 tablespoons granulated sugar
*3/4 cup brown sugar
*1 egg, slightly beaten
*1 teaspoon vanilla
*1 3/4 cup flour
*1 teaspoon baking soda
*1/4 teaspoon salt
*1 jar Stonewall Kitchen Red Raspberry Jam or Strawberry Jam
1Preheat oven to 350F degrees.
2Beat together the butter and Stonewall Kitchen Creamy Peanut Butter or Chunky Peanut Butter until fluffy.
3Add 1/4 cup granulated sugar and the brown sugar and beat until smooth.
4Beat in the egg and vanilla.
5Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
6Pull pieces of dough and roll between your hands to form 1-inch balls.
7Place cookie balls on a greased cookie sheet two inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 teaspoon Stonewall Kitchen jam. Bake for 12-15 minutes until golden brown on the edges. Sprinkle cookies with remaining granulated sugar. Cool on a wire rack.
Stonewall Kitchen®
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