If you love a good PB&J and cookies then you simply must try Peanut Butter and Jelly Cookie Cups! Deliciously easy, you’ll love them!

Peanut Butter and Jelly Cookie Cups

Cookie season is here and I couldn’t be more excited! This may sound strange coming from a food blogger, but I really don’t bake cookies too often. The holiday season is certainly the exception, I’ve already stocked my pantry with all the baking essentials and I cannot wait to start baking.

With the onset of the holiday baking season, I’m delighted to participate in this round of Freaky Friday! An event held every so often with our blogging buddies where we are secretly assigned a blogger in the group. We then choose a recipe of theirs to prepare, all recipes are then debuted simultaneously on a specified date.

 

So, I bet you’re wondering who we were assigned, right? Without further ado, we were assigned: LeMoine Family Kitchen!!! Angela is a wife and mom who brings her family’s Italian roots into her true passion for cooking.

I’ve been following her journey as a blogger for years now and enjoying her vast selection of recipes including Spinach Artichoke Pastry Puffs (perfect for holiday parties) to Ricotta & Spinach Ravioli!

I’ve also been impressed with Angela’s restoration of furniture in her home. She has some serious talent and I might just pick her brain about redoing some tables in my house.

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Since this was a holiday cookie exchange I searched Angela’s site and knew I had to make her Peanut Butter & Jelly Cookie Cups! We’re huge peanut butter lovers around here and I knew my chocolate-hating daughter (still shaking my head over this) would love them too. She’s home from college for Thanksgiving break and thinks she struck gold having these in the house!

 

 

Peanut Butter and Jelly Cookie Cups are simple to prepare, you can easily double or triple the batch if you need a big batch! One note to share, Angela’s original recipe calls for a “tart tamper” which makes the indentations in the cookie cup where the jelly is placed. I did not have such a kitchen tool. I used a round measuring spoon, the teaspoon size worked perfectly.

 

 

These will make a fantastic addition to holiday cookie trays, and of course, they are perfection with a glass of cold milk. The big man himself would love finding a plate of these with his name on it, I’m referring to Santa but if these make the man in your life happy then so be it! 🙂

 

Be sure to check out all the other Freaky Friday Holiday Cookie Exchange 2016 recipes, I bet you’ll be drooling in no time! You’ll find them all at the very bottom of this post.

Other great cookie creations to try:

Salted Caramel Peanut Butter Cookie Cups

Cranberry White Chocolate Chip Drop Cookies

Almond Raspberry Thumbprint Cookies

 

What’s your favorite cookie to bake? Comment below!

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Yield: Approximately 4 dozen

Peanut Butter and Jelly Cookie Cups

Print

If you love a good PB&J and cookies then you simply must try Peanut Butter and Jelly Cookie Cups! Deliciously easy, you'll love them!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 stick unsalted butter, room temp
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• ½ cup creamy peanut butter
• 1¾ cups unbleached all purpose flour
• ½ t baking soda
• ½ t baking powder
• 1- 1½ cups strawberry jam, approximately

Instructions

1. Preheat your oven to 375° degrees.
2. In a large bowl, cream together the butter, sugar and brown sugar with a hand mixer until smooth and creamy.
3. Add in the eggs and peanut butter and mix again until smooth.
4. In a small bowl stir together the flour, baking soda and baking powder.
5. 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.
6. Spray mini muffin pan with non-stick cooking spray.
7. 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.
8. 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
9. Allow the cookie cups to cool in the pan for a few minutes so that they are easier to handle.
10. Add the jam to a small pan and just warm for about 30 seconds just to loosen it up a little bit.
11. 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.

Notes

If you do not have a tart tamper, use a rounded measuring spoon to make indentations.