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Peanut Butter-and-Jelly Cookies

Yield 2 dozen (serving size: 1 cookie)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 375°.

  3. 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.