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 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup peanut butter
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup jelly
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the peanut butter to the butter-sugar mixture and mix until completely incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
- Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
- Use a cookie cutter or knife to cut the dough into 2-inch squares or desired shapes.
- Transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Using the back of a small spoon or your thumb, create a gentle indentation in the center of each cookie.
- Fill each indentation with approximately 1/2 teaspoon of jelly, being careful not to overfill.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. The jelly will set as the cookies cool.
- Once cooled, store the shortbread cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect shortbread texture.
- Use a high-quality jelly or jam with good consistency. Avoid runny jellies that might spread too much during baking.
- For a more uniform look, use a cookie cutter or a sharp knife to create precise shapes.
- Don't skip chilling the dough if it feels too soft – this can help prevent spreading during baking.
- Be gentle when creating the jelly indentation to prevent cracks in the cookie base.
- Allow the cookies to cool completely before storing to prevent moisture buildup.
- Experiment with different jelly flavors like raspberry, strawberry, or even grape to find your favorite combination.
- 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