If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by 1/4 cup (60 mL).
- Portion size 36 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.Whisk together flour, baking soda and salt; stir into peanut butter mixture in 2 additions.
Drop by level tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper–lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to 1/2-inch (2 cm) thickness. With back of small spoon, make indent in centre of each; fill each with about 1/2 tsp (2 mL) jelly.
Bake in 350°F (180°C) oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.
Nutritional facts Per cookie: about
- Sodium 38 mg
- Protein 2 g
- Calories 101.0
- Total fat 5 g
- Potassium 21 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 3.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 3.0
