Peanut Butter and Jelly Gems

Yield: 56 cookies (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 2.1g
  • Saturated fat: 0.9g
  • Protein: 0.9g
  • Carbohydrate: 9.3g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 55mg
  • Calories from fat: 32%
  • Fiber: 0.2g
  • Calcium: 5mg

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

  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
  5. 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.
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