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Peanut Butter & Jelly Cookies: 8 Ways

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Posted on 03, Aug, 2016

A little gooey, a little chewy, a little crunchy and all delicious! Classic peanut butter thumbprint cookies rolled in chopped nuts and filled with sweet jam make the perfect back to school snack. Pack them in your lunch or have a couple with a glass of milk as an after school treat! 


0915-SV-Blog-Cookies 


With school back in swing we can’t seem to get the quintessential combo of peanut butter and jelly off our minds. And with good reason too! These little thumbprint cookies are the perfect vehicle for packing in all the salty sweet goodness you’ve come to expect from PB&J. We’ve made them 8 ways–with 4 kinds of nuts and 2 kinds of jam. Try our combinations or make your own, and let us know in the comments which is your favorite! 


With Almonds 


With Almonds


With Peanuts 


With Peanuts


With Walnuts 


With Walnuts


With Filberts 


With Filberts


PB&J Cookies

Ingredients

• 1 cup flour 

• 1 cup peanut butter* 

• 1/2 cup butter 

• 1/2 cup granulated sugar 

• 1/2 cup brown sugar 

• 1/2 tsp salt 

• 1/2 tsp baking powder 

• 1/2 tsp baking soda 

• 1 Tbsp vanilla extract 

• 1 cup jam of your choice (we used strawberry and grape) 

• 2 cups chopped nuts (we used peanuts, almonds, walnuts, and filberts)


Directions

In a large mixing bowl cream butter, peanut butter and sugars. Add eggs and vanilla extract and mix until well incorporated. Add flour, salt, baking powder and baking soda and stir until just combined. 

Chop the nuts of your choice–size and type is your preference! If you like big chunks of nuts, leave them larger, if not chop them more finely. Set each type of nut aside in a separate bowl. Scoop the dough into tablespoon size balls and roll in your hands to smooth. Roll the dough in the nuts until they’re thoroughly covered, then place on a greased cookie sheet. Press your thumb in the center of each cookie ball to make a deep indentation. 

Bake at 350 for 14-16 minutes or until just slightly brown. Using the back of a spoon, re-indent each cookie before they cool and harden. Once the cookies have cooled, fill the center of each cookie with your favorite flavor of jam or jelly. 

You can switch peanut butter for your favorite nut or seed butter. Learn how to make your own here. 

Makes about 24 cookies.


Adapted from Cake Whiz.

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