I am so excited guys!! These Peanut Butter & Jelly Cookie Cups are AH-MAZING! My Dads 60th birthday is today and we are going to be celebrating this weekend. Among some apps and main dishes I decided to make 1 dessert and I couldn’t be more excited for these cookies!
PB&J is such a classic American combo. I mean my youngest wants me to pack him and PB&J sandwich for lunch every school day. I can’t blame him, its a classic for a reason… its perfection!!! These Peanut Butter & Jelly Cookie Cups are my dessert version of the famous sandwich.
I love using a mini muffin pan for so much more then mini muffins. Like I said, I made these for this weekend for a party so I wanted something that wasn’t too messy and nothing bigger then 2-3 bites. To form the shape of the cup, giving you space for the jam, I use a tart tamper to press the dough down. If you don’t have one you can use a wine cork.
The cookie cup is a peanut butter cookie thats got some slightly crisp edges but is so soft and perfect on the inside. Filling up these peanut butter cookie cups is simply strawberry jam. I had to stop myself at two, they were so so good I certainly could have kept going. You’ll want to grab a big cold glass of milk and enjoy these. I devoured this beauty while watching the boys play a little backyard baseball {don’t pay any mind to my awful nail color maintenance haha}.
- 1 stick unsalted butter, room temp
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1/2 cup creamy peanut butter
- 1 3/4 cups unbleached all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- approx. 1- 1 1/2 cups strawberry jam
- 1-2 Tbsp melted butter, for brushing the pan
- Preheat your oven to 375 degrees.
- In a large bowl, cream together the butter, sugar and brown sugar with a hand mixer until smooth and creamy.
- Add in the eggs and peanut butter and mix again until smooth.
- In a small bowl stir together the flour, baking soda and baking powder.
- Add the dry ingredients to the large bowl and mix until just mostly combined. Using a rubber spatula stir just until the dry is all incorporated.
- Brush a mini muffin pan with the melted butter.
- Using a small cookie scoop {approx. the size of a melon baller}, scoop a small ball of dough into each spot of the pan. Using your tart tamper, gently press down on the dough forming an indentation in the center.
- Bake for 10 minutes. Remove the pan and once again go ahead and press down each cookie with the tamper. Bake again just for 4 more minutes. {NOTE: you don’t want to skip the first press down, the cookie stays much smoother and looks much nicer when you press it down twice}.
- Allow the cookie cups to cool in the pan for a few minutes so that they are easier to handle.
- Add the jam to a small pan and just warm for about 30 seconds just to loosen it up a little bit.
- Remove the cookie cups from the pan and place them on a cooling rack. Fill the indentations with the jam and allow to cool completely.
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