Do you love PB+J as much as I do? I think it brings back childhood memories that I love so much...the carefree days, my mom packing my lunch and white bread that gets stuck to the roof of your mouth. There is nothing better and I love that my daughter Sophie loves PB+J's as much as I do. Here the funny thing...my middle, Adele doesn't love PB+J's, she prefers plain peanut butter or peanut butter + honey or honestly she could eat salami for every meal. She LOVED these cookies and she requested them to be warmed to make them even better. So...even if you think you don't love a good old fashion PB+J, you must try these. Enjoy the perfect bite...it is a blast from the past!
PB+J Cookie Bites
- Yield: 48 1x
Ingredients
Scale
- 1 Cup Peanut Butter
- ½ Cup Unsalted Butter, Soft
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Egg
- 1 ½ Cups All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Peanut Butter Chips
- Grape Jelly
Instructions
- Preheat oven to 350 degrees F
- In a mixing bowl with paddle attachment, cream together the peanut butter, butter, granulated sugar and brown sugar until smooth
- Add egg in peanut butter mixture
- In a medium bowl, combine the flour, baking soda and salt
- Slowly add the flour mixture into the peanut butter mixture and mix until fully combined
- Remove from the mixer and fold in the peanut butter chips
- Scoop the dough into 1 tbsp balls and press into mini muffin pans
- Press a slight indention into the cookie to allow a space for the jelly
- Place 1 tsp of grape jelly into each cookie dough indention
- Bake at 350 degrees for 10-12 minutes or until dough is golden on the edges (do not over bake)
- Allow the cookies to cool before removing them from the muffin molds
- Serve or store in an air tight container
Nicole says
I’m going to make these tonight and I will tag you with my finished product. Thank you so much for sharing this recipe, it looks delicious!
kristen massad says
i hope they turned out great!