Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Print Email Blog Add to Group

Featured in Cookbooks

PB & J Cookies with Honey-Roasted Peanuts

Description Recipe

This is a unique recipe for cookies that resemble the sandwich they were inspired by…except, they're much tastier :).

Yield: 6 dozen

1 ½
cups Unsalted butter (3 Sticks), at room temperature
1 ½
cups Smooth peanut butter
1 ½
cups Granulated sugar
1 ½
cups Dark brown sugar (firmly packed)
3
Large eggs
1
tsp Vanilla Extract
3
cups All purpose flour
1 ½
tsp Baking soda
1 ½
tsp Salt
1
cup Honey-roasted peanuts, coarsely chopped
¾
cup Jam, jelly, or fruit spread

1. Preheat the oven 1o 375°F. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.

2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute. until fluffy. Add both sugars and beat about 30 seconds, until combined. Add the eggs and vanilla and beat until smooth. Stir in the flour, baking soda, and salt on low speed until thoroughly combined. Stir in the peanuts. (The dough will be soft.)

3. Using a 1 ¾-inch scoop, droop the dough onto the prepared baking sheets, leaving at least 2 inches between cookies (they will puff and spread as they bake). Make a small indentation in the middle of each cookie with the end of a wooden spoon. Put ¼ teaspoon of jam in each indentation. Bake for 10 to 12 minutes, until the cookies are golden around the edges (for a crisper cookie, remove from the oven once they are golden brown all over).

4. Let the cookies cool on the baking sheets about 10 minutes, then transfer them to racks to cool completely.