Peanut Butter and Jelly Cookies from Daniel Gasteiger

Jul 2nd, 2017 | By | Category: baking and desserts, blog, cook something
Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

Editor’s Note: We just learned that Mr. Gasteiger passed away June 1, 2017 from pancreatic cancer. We extend our condolences to his wife of 30 years, his three children and all who knew and loved him.

Making jelly is usually one of the first items people new to food preservation undertake.  But once you have a pantry full of jellies and jams — then what?  If you’re Daniel Gasteiger, author of Yes, You Can! And Freeze and Dry It, Too — you make cookies.

Peanut Butter and Jelly Cookies

Use a dark jelly or jam for twenty cookies, and a light color for another twenty, then put both types on a platter for guests.

Makes 40 large cookies (but if you make 3/4-inch dough balls, you can get 60)


  • 1 stick butter at room temperature
  • 1/2  cup smooth peanut butter
  • 1/2 cup raw sugar (white sugar is okay too)
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 cups all-purpose flour
  • Your favorite jam or jelly


  1. Beat the butter, peanut butter, and sugars in a large bowl until creamy. Add the eggs and vanilla and mix until smooth. In a separate bowl mix the baking soda and salt through the flour. Gradually add the dry mixture to the wet mixture, blending to make a very soft dough.
  2. To make a cookie, roll about 1 tablespoon dough between your hands to create a 1-inch ball. Roll the ball in sugar and place it on a greased cookie sheet. Press your thumb into the middle, making a bowl. Try to leave the center of the cookie about ¼ inch thick.
  3. Put a dollop of jam or jelly in the thumbprint—about 1/2 teaspoon. Space the cookies 1 inch apart. Bake for 13 minutes. Let the cookie sheet cool for a few minutes before transferring the finished cookies to cooling racks.
  4. After cooling, the cookies will draw moisture out of the jelly; they can become very moist and soft in about a day. To prevent this, I freeze my peanut butter and jelly cookies, thawing just the ones I’m about to serve.
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