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PB&J Nutjammer Cookies

This cream cheese cookie dough holds a delicious surprise filling. These have been a family favorite for three generations. —Elisabeth Matelski, Milwaukee, Wisconsin
  • Total Time
    Prep: 45 min. + chilling Bake: 15 min./batch
  • Makes
    about 2-1/2 dozen

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 4 portions. Shape each into a disk; wrap separately and 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-lined baking sheets; lightly brush with egg. 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.
Nutrition Facts
1 cookie: 163 calories, 11g fat (6g saturated fat), 30mg cholesterol, 83mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 3g protein.
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