Sunday, July 27, 2008

Peanut Butter & Jelly Cookies (or just Peanut Butter Cookies)- Deviously Delicious!

I kept seeing peanut butter cookie recipes this week all over the internet. Is July official Peanut Butter Cookie Recipe month? Weird.

I wanted a peanut butter cookie that had all the best characteristics: chewy, not cakey, somewhat fugdey texture, sweet, and salty. I also needed it to have enough healthy stuff in it to make me feel good about letting the kids eat them all week long-- my dirty little secret is that I make cookies packed with veggies, then let my kids eat them with breakfast. My Deviously Delicious Peanut Butter Cookies are full of carrots, stone ground whole wheat flour, and ground flaxseed. So in reality, they are Peanut Butter Carrot Cookies! And they are amazing, no-- I'm not bragging, they were really that good.

I made these two ways. I made half as plain Peanut Butter Cookies, and I made the second half as Peanut Butter & Jelly Cookies. Before baking, I rolled each cookie dough ball in a little raw sugar, which I normally would never do to a cookie. I think it definitely added to their delish-ocity-- and the bonus was-- it actually made them look sparkley and gorgeous (see photo at top).

Anyway, my husband and I, and our four year old preferred the ones with the "jelly". My three year old didn't want to try those, he wanted the plain ones. We all thought they were the best cookies we've made to date.

So if you want to eat your PB & J sandwich in the form of a cookie-- here's how to do it:

Prep Time: 25 minutes
Cook Time: about 10-11 minutes

  1. Take the butter and eggs out of the refrigerator at least 30 minutes prior if possible.
  2. Use baking paper for best results.

  • 3/4 cup butter (I used salted)
  • 2 tablespoons olive oil
  • 1 1/4 cup chunky or smooth peanut butter (I used half & half)
  • 1 cup sugar (I use raw), any whitish sugar is fine + a little extra to roll the cookies in before baking
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 carrot finely grated
  • 1 3/4 cups white flour
  • 3/4 whole wheat flour (I used stone ground whole wheat flour)
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon quality salt (preferably sea salt) + a little extra to roll the cookies in before baking
  • 1 1/2 teaspoon baking soda
  • 1/2 cup fruit spread- for filling if desired (I used strawberry preserves St Dalfour brand I think. I would definitely not recommend using jelly-- you want a jam or preserves/all fruit type)
C is for Cookie, it's good enough for me:
  1. In a large bowl cream butter, olive oil, peanut butter, and sugar together until blended.
  2. Beat in eggs.
  3. In a separate bowl combine white flour, wheat flour, ground flaxseed, baking powder, salt, and baking soda. Give a little stir.
  4. Stir dry ingredients into butter mixture. I use a hand mixer-- you use what you've got. Do not overmix.
  5. Fold carrots into batter. Do not overmix.
  6. If you have the time refrigerate the batter for 1 hour. If you don't, take out a softball size heap of the batter and put in a separate bowl, then refrigerate the rest until you are ready for it... and take it out one batch worth at a time... at least, that's how I did it.
  7. Put some sugar on a small plate to roll the dough balls in.
  8. One at a time, make 1 inch balls (I use my cookie scooper) and roll them onto the plate of sugar. -- tip: try not to touch the dough too much when rolling, you don't want them to get mushy or warmed by your hands.
  9. Place on cookie sheet, not too close together.
  10. If you want to make cookies without the jam filling proceed to #11. If you want to make with jam filling: 1) Take fruit spread and stir it vigorously for about 30 seconds with a small spoon to kind loosen it up. 2) Using the the tip or back of a small spoon (I used the back of my smallest. measuring spoon-- the 1/4 tsp.) make a slight indentation in the center of each cookie--do not flatten cookies. Just make a slight thumbprint-- hmmm, just realizing you actually could use a finger if necessary. 3) Then drop a small amount of fruit spread into the spot.
  11. Bake for about 10-11 minutes-- ok, maybe 12. You're looking for them to be golden brown, if they are still whitish go another minute or two.
  12. Immediately, carefully transfer cookies to a wire rack to cool.

Peanut Butter & Jelly Cookies- filled and ready to bake.

Just some additional info you may be interested in:

Regarding the salt: I used a soft pink, flaked salt. Now that I've been turned onto pink salt, I use it in almost everything, it's mild, light, flakey, and looks so gorgeous on food. On the other hand, any old salt will work!


Chutney Love said...

These look great! I'm always looking for ways to sneak in flaxseed -- good tip!

SuperMindy said...

Oh YAY!! My favorite kind of cookie is peanut butter!!

Julia Ann said...

I love the idea of using carrots in these cookies. They definitely look deviously delicious. YUM!

SuperMindy said...

I love love loved them!!! I love going to your house i get to try all these wonderful creations

floridagirlinsydney said...

Thanks Julia Ann & Mindy--

I loved the idea of using the carrot to veg it up a little-- and I'm so glad you loved them Mindy!

hot garlic said...

Where are you getting the salt and the flour? I think I will finally invest in wheat and my own grinder because the "whole-meal" flour that I'm using now seems like glorified white flour.

I can't find a salt that I like here, please tell me you aren't getting this one sent to you from Amazon!

PS -Sorry for the delay, I finally responed to you about the chocolate on the fondue post! I kept forgetting to get to it when I was near the computer {remembered several times when I wasn't near it though!}

floridagirlinsydney said...

I get pretty much all my baking stuff from this organic delivery service called Doorstep Organics

And the salt is Murray River Pink Salt-- I've seen it at butchers, Myer, David Jones, and maybe the grocery store?

Foodycat said...

These are brilliant! You are so clever. Unfortunately my husband doesn't like peanut butter at all, and I can't make them just for me. So I will just have to fantasise! I love the Murray River salt too - one of the things I miss from home.