Peanut Butter and Jelly Gems

recipe

Yield:

56 cookies (serving size: 1 cookie)

Recipe from

Oxmoor House

Nutritional Information

Calories 59
Fat 2.1 g
Satfat 0.9 g
Protein 0.9 g
Carbohydrate 9.3 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 55 mg
Caloriesfromfat 32 %
Fiber 0.2 g
Calcium 5 mg

Ingredients

1/3 cup butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1/3 cup egg substitute
3 tablespoons chunky peanut butter
2 teaspoons vanilla extract
1/3 cup chopped dry-roasted peanuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
9 tablespoons strawberry fruit spread

Preparation

Beat butter with a mixer at high speed until creamy; add brown sugar, beating well. Add granulated sugar and next 3 ingredients; beat until fluffy. Stir in peanuts.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir into peanut butter mixture. Cover dough, and chill 30 minutes.

Preheat oven to 350°.

Shape dough into 1-inch balls; place 2 inches apart on baking sheets coated with cooking spray. Press thumb in center of each ball to make an indentation.

Bake at 350° for 10 to 12 minutes or until lightly browned. Press centers again with thumb while cookies are still warm; fill center of each cookie with about 1/2 teaspoon fruit spread. Cool on pans 2 minutes. Remove from pans, and cool completely on wire racks.