Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

The favorite sandwich flavor combination comes together in these adorable preserves-filled cookies. Use any type of jam or preserves.

Julianna Grimes and Ann Taylor Pittman
Recipe by Cooking Light December 2007

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.

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  • Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

  • Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.

  • Preheat oven to 350°.

  • Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.

  • Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

Nutrition Facts

103 calories; calories from fat 30%; fat 3.4g; saturated fat 1.2g; mono fat 1.3g; poly fat 0.6g; protein 1.9g; carbohydrates 16.9g; fiber 0.5g; cholesterol 15mg; iron 0.5mg; sodium 48mg; calcium 8mg.
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