Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small spoon or measuring spoon
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until creamy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Use a small spoon or measuring spoon to make an indentation in the center of each cookie.
8. Fill each indentation with about 1/2 teaspoon of strawberry jam.
9. Bake the cookies for 12-15 minutes, or until lightly golden brown.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 140
Total fat: 7g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 55mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 11g
Protein: 2g
Substitutions for ingredients:
- You can use any flavor of jam or jelly you prefer instead of strawberry jam.
- You can use crunchy peanut butter instead of creamy peanut butter.
Variations:
- You can use almond butter or cashew butter instead of peanut butter.
- You can use different flavors of jam or jelly, such as raspberry, blueberry, or grape.
- You can add chopped peanuts or chocolate chips to the cookie dough.
Tips and tricks:
- Make sure the butter and peanut butter are softened to room temperature before mixing them with the sugars.
- Don't overmix the cookie dough, or the cookies will be tough.
- Use a small spoon or measuring spoon to make the indentations in the cookie dough, and be careful not to press too hard.
- If the jam is too thick to spoon into the indentations, you can microwave it for a few seconds to soften it.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the cookies in the microwave for a few seconds to soften the jam.
Presentation ideas:
Arrange the cookies on a platter or serving tray, and sprinkle them with powdered sugar.
Garnishes:
You can garnish the cookies with chopped peanuts or a drizzle of melted chocolate.
Pairings:
These cookies pair well with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cookies are a dessert on their own, but you can serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookie dough is too dry, add a tablespoon of milk to moisten it.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the cookie dough and jam to prevent cross-contamination.
Food history:
Peanut butter and jelly sandwiches have been a popular American snack for over a century, and this recipe puts a twist on that classic flavor combination.
Flavor profiles:
These cookies are sweet, nutty, and fruity, with a soft and chewy texture.
Serving suggestions:
Serve these cookies as a dessert or snack, or bring them to a potluck or party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A