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
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- ½ cup creamy peanut butter
- 1¾ cups unbleached all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- approx. 1- 1½ 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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Carlee @cookingwithcarlee
What a fun idea, they look delicious! Happy birthday to your dad!
Angela LeMoine
Thank you!! They flew right off the platter!
pattyanderson54
Love these cookie cups!
mealplanmaven
Oh my Angela…these look absolutely irresistible!
Nicole Neverman
These cookie cups look wonderful!
Angela LeMoine
Thank you so much! I couldn’t be happier with how they turned out!
Katerina
They look so cute and adorable! Pinned, yummed and stumbled!
Angela LeMoine
You are so kind, thank you!! They are really so delicious!
Joanne T Ferguson
These look absolutely delicious Angela! Pinned and shared!
Angela LeMoine
Thank you so much Joanne, its very appreciated!