I made these for friendy times recently. While I tried to make quick homemade strawberry jelly, to make peanut butter and jelly cookies, I burned it REAL bad. Therefore, I substituted fig preserves (homemade by my mom) for some cookies and a chocolate filling for others. A new go-to cookie. Cookie recipe from Cooking Light, and I pulled the chocolate filling from Food Network.
- 2 cups all-purpose flour (about 9 ounces)
- ¼ teaspoon salt
- ¾ cup packed brown sugar
- 2/3 cup granulated sugar
- ½ cup chunky peanut butter
- ¼ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Cooking spray
- ¾ cups semisweet chocolate chips
- 2 tablespoons peanut butter
- 2 tablespoons corn syrup
- 1 tablespoon water
- 1 teaspoon vanilla
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
- 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 ½ teaspoons each) [I got more like 25 cookies out of my mixture]. 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.
- While the cookies are baking, make your chocolate filling. To make the filling, in a bowl placed over a pot of hot water, melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.