Peanut Butter-and-Jelly Cookies

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2 dozen (serving size: 1 cookie)


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1/2 cup packed brown sugar
1/4 cup natural creamy peanut butter (such as Smucker's)
1/4 cup dark corn syrup
3 tablespoons butter or stick margarine, softened
1 large egg
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
Cooking spray
1/4 cup grape or other flavored jelly or jam


Beat first 4 ingredients at medium speed of a mixer until well-blended. Add egg; beat well. Beat in vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Cover; freeze 30 minutes or until firm.

Preheat oven to 375°.

Shape dough into 24 balls; roll in granulated sugar. Place 1 inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, leaving an indentation. Spoon about 1/2 teaspoon jelly into center of each cookie. Bake at 375° for 12 minutes or until lightly browned. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks.

Created date

July 1999

Nutritional Information

Calories 105
Caloriesfromfat 27 %
Fat 3.1 g
Satfat 1.1 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 1.6 g
Carbohydrate 18 g
Fiber 0.4 g
Cholesterol 13 mg
Iron 0.5 mg
Sodium 82 mg
Calcium 12 mg