Peanut Butter & Jelly Cookie Cups
Serves: about 3 dozen
  • 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
  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. Brush a mini muffin pan with the melted butter.
  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. {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}.
  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.
Recipe by LeMoine Family Kitchen at