Peanut Butter and Jelly Cookie

Rachael Ray

Recipe courtesy Rachael Ray

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
35 min
Prep
5 min
Inactive
15 min
Cook
15 min
Yield:
12 cookies
Level:
Easy
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Ingredients

  • 1 cup smooth peanut butter
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/4 cup raspberry jam

Directions

Preheat oven to 325 degrees F.

Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely.

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Newest Ratings and Reviews

Read all 27 reviews

  • on October 10, 2011

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    I think these are the easiest cookies I have ever made and they are tasty too, great with a glass of milk. Great cookies to let the kids help you with!

    people found this review Helpful.
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  • on August 13, 2010

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    I baked this cookie and it was awful. Check out the Uncle Mac version it is so better. Check out my blog to see how I compare them.
    http://bakingdivakcl.wordpress.com/2010/08/13/the-peanut-butter-and-jelly-cookie-uncle-mac-or-rachel-ray/


    people found this review Helpful.
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  • on April 26, 2010

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    I just got done making these cookies and they are great!!!!
    idk what your people are talking about?
    and to aviod them falling apart just put them in the freezer for about 15 mins.

    people found this review Helpful.
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