Description
These bite-sized treats draw from traditional grandma peanut butter cookies with an unexpected modern twist of a crunchy roasted peanut crust on the outside. Sweet jelly filling hides inside each cookie for a playful PB&J sandwich effect. Baked in 15 minutes, they deliver a nostalgic yet elevated snack that's perfect for dessert or anytime munching.
Cultural Background
Peanut butter cookies originated in the United States in the 1910s, with early recipes promoted by George Washington Carver in his 1925 bulletin as part of efforts to popularize peanuts as a crop alternative. The iconic crisscross fork pattern emerged in the 1930s through newspaper recipes and commercial promotions, becoming a staple of American home baking. The PB&J combination itself reflects classic mid-20th-century American sandwich culture, here reimagined in cookie form with a contemporary crunchy exterior.
Recipe Info
PREP TIME: 20 minutes
COOK TIME: 15 minutes
TOTAL TIME: 35 minutes
SERVINGS: 24
DIFFICULTY: Easy
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup roasted salted peanuts, finely chopped
- 1/3 cup grape or strawberry jelly
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until a soft dough forms; do not overmix.
- Place the finely chopped roasted peanuts in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball thoroughly in the chopped peanuts to coat the exterior evenly for the crunchy crust.
- Arrange the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball, being careful not to flatten them completely.
- Bake for 12 minutes until the edges are lightly golden and set. Remove from the oven, add about 1/2 teaspoon of jelly into each indentation, then return to the oven for an additional 3 minutes until the jelly is slightly set and cookies are baked through.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely; the jelly will firm up as they cool, creating the hidden filling.
Tips
- Chill the dough for 15-30 minutes if it feels too soft to handle, ensuring the peanut crust adheres well without spreading.
- Avoid overfilling the indentations with jelly to prevent it from bubbling over during the final bake.
- Substitute almond butter and chopped almonds for a nutty variation, or use seedless raspberry preserves for a brighter flavor.
Nutrition
Calories: 140
Protein: 3g
Carbs: 16g
Fat: 8g
Tags
Dessert, Snack, Sweet, Take a classic grandmother-style home-co