It’s my blogiversary!! I’ve been blogging for three years now. The time has flown by. I have learned so much and have made so many wonderful friends. I have truly received more from blogging than I have given. I’m always amazed at how small the world has become.
To say thank you to my amazing readers/friends I thought it was the perfect time to host a giveaway. CSN Stores is offering one lucky Barbara Bakes reader a $50 gift code to spend at any of their stores, including their luggage stores, furniture stores, or my favorite, their kitchen store.
To enter the giveaway leave a comment on this post before Sunday, February 6th at midnight MST telling me what you’d like to buy at CSN Stores. For an extra entry Tweet and/or Stumble my giveaway (leave a comment for each entry). The giveaway is only open to residents of the US and Canada, and shipping charges may apply. Be sure your email address is included with your comment(s).
One of the wonderful friends I’ve made through blogging is my talented, virtually adopted daughter, Lorraine, Not Quite Nigella. Lorraine sent me a delightful cookie cookbook, Betty Crocker’s Cooky Book, for Christmas. It is a reproduction of the 1963 cookbook with all of the original recipes, illustrations and baking tips. I’ve had so much fun browsing through it and getting new ideas from the old recipes.
One recipe, Peanut Butter and Jelly Cookies, caught my eye. We’re big peanut butter and jelly sandwich lovers at our house. Well actually, we’re Skippy Super Chunk and Smuckers Strawberry Jam sandwich lovers at our house. So I knew my family would love this old fashioned cookie.
I wanted to add my own spin to the recipe and the Chocolate Peppermint Thumbprint Cookie Cups I made at Christmas came to mind. By baking the cookies in a mini muffin pan and creating a well in the center, I could increase the amount of jelly in each cookie. After all doesn’t everyone want more jelly in their peanut butter and jelly sandwich? It’s so hard to get the perfect ratio of peanut butter to jelly in your sandwich without having the jelly ooze out as you’re taking a bite.
And so my Peanut Butter and Jelly Cookie Cups were born. If you love the sandwich, you’ll love the cookie!
- 1/2 cup shortening*
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda*
- 1/4 teaspoon salt
- Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients; stir into shortening mixture. Chill dough.
- Heat oven to 375º. Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of greased mini muffin tins. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set.
- Remove the cookies from the oven and use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie and fill with your favorite jam or jelly.
- Transfer cookies to a rack to cool completely.*I decreased the soda to 1/2 teaspoon to adjust for my high altitude. I used Crisco Butter Flavored Shortening Sticks - already pre-measured for you!
Stop in later in the week for a Peanut Butter and Nutella Cookie Cup recipe for World Nutella Day!
Other great peanut butter cookie recipes:
Cherie’s Snickers Peanut Butter Cookies Barbara Bakes
Martha Stewart’s Peanut Butter Cookies Barbara Bakes
Triple Peanut Criss-Cross Cookies Cookie Madness
Soft Nutella Peanut Butter Cookies Amanda’s Cookin’
Peanut Butter- Chocolate Swirl Cookies The Recipe Girl