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Peanut Butter and Jelly Shortbreads

Peanut Butter and Jelly Shortbreads

Imagine biting into a buttery, melt-in-your-mouth shortbread cookie that instantly transports you back to childhood memories of classic PB&J sandwiches. These irresistible Peanut Butter and Jelly Shortbreads are not just a cookie – they're a nostalgic journey wrapped in a delectable, crispy package that will make your taste buds dance with joy! Whether you're a cookie lover, a PB&J enthusiast, or simply someone who appreciates a perfect blend of sweet and nutty flavors, this recipe is about to become your new obsession.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1/2 cup sugar
  3. 1/2 cup peanut butter
  4. 2 cups all-purpose flour
  5. 1/4 teaspoon salt
  6. 1/2 cup jelly

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
  3. Add the peanut butter to the butter-sugar mixture and mix until completely incorporated and smooth.
  4. In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
  6. Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
  7. Use a cookie cutter or knife to cut the dough into 2-inch squares or desired shapes.
  8. Transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
  9. Using the back of a small spoon or your thumb, create a gentle indentation in the center of each cookie.
  10. Fill each indentation with approximately 1/2 teaspoon of jelly, being careful not to overfill.
  11. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown.
  12. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely. The jelly will set as the cookies cool.
  14. Once cooled, store the shortbread cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect shortbread texture.
  2. Use a high-quality jelly or jam with good consistency. Avoid runny jellies that might spread too much during baking.
  3. For a more uniform look, use a cookie cutter or a sharp knife to create precise shapes.
  4. Don't skip chilling the dough if it feels too soft – this can help prevent spreading during baking.
  5. Be gentle when creating the jelly indentation to prevent cracks in the cookie base.
  6. Allow the cookies to cool completely before storing to prevent moisture buildup.
  7. Experiment with different jelly flavors like raspberry, strawberry, or even grape to find your favorite combination.
  8. For an extra touch, you can dust the cooled cookies with a light sprinkle of powdered sugar.

Nutrition Facts

Calories: 150kcal

Carbohydrates: 12g

Protein: 2g

Fat: 10g

Saturated Fat: 5g

Cholesterol: 20mg

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