PB&J Nutjammer Cookies Recipe

PB&J Nutjammer Cookies Recipe
PB&J Nutjammer Cookies Recipe photo by Taste of Home
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PB&J Nutjammer Cookies Recipe

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This cream cheese cookie dough holds a delicious surprise filling. These have been a family favorite for three generations.—Elisabeth Matelski, Milwaukee, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup unsalted peanuts, finely chopped
  • 1/2 cup grape jelly
  • 1 large egg, lightly beaten
  • 1/4 cup coarse sugar

Directions

In a large bowl, cream butter and cream cheese until blended. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 375°. In a small bowl, mix peanuts and jelly until blended. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a 2-1/2-in. square cookie cutter. Place half of the squares 1 in. apart on parchment paper-lined baking sheets. Lightly brush egg over pastry. Place 1 teaspoon filling in center; top with remaining dough squares. Using a fork, press edges to seal. Brush tops with egg; sprinkle with sugar.
Bake 15-18 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: about 2-1/2 dozen
Originally published as PB&J Nutjammer Cookies in Cookies & Candies Bookazine 2016

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup unsalted peanuts, finely chopped
  • 1/2 cup grape jelly
  • 1 large egg, lightly beaten
  • 1/4 cup coarse sugar
  1. In a large bowl, cream butter and cream cheese until blended. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
  2. Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
  3. Preheat oven to 375°. In a small bowl, mix peanuts and jelly until blended. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a 2-1/2-in. square cookie cutter. Place half of the squares 1 in. apart on parchment paper-lined baking sheets. Lightly brush egg over pastry. Place 1 teaspoon filling in center; top with remaining dough squares. Using a fork, press edges to seal. Brush tops with egg; sprinkle with sugar.
  4. Bake 15-18 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: about 2-1/2 dozen
Originally published as PB&J Nutjammer Cookies in Cookies & Candies Bookazine 2016

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