Shakin & Bakin Foodie Blog

A few weeks ago I needed to bake up a batch of cookies for my grand daughter's preschool class for their monthly bake sale and I decided to use my great auntie's recipe for homemade peanut butter and raspberry jelly cookies. These cookies were such a hit at the bake sale that they asked me to bake another batch for the following week for the preschool class' snack time and I was more than happy to make another batch of cookies for them.

Peanut Butter and Raspberry Jelly Cookies Recipe

1 cup butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract
2/3 cup brown sugar
1/3 cup granulated sugar
2 large eggs
2 cups all-purpose white flour
1 cup raspberry preserves (or your favorite flavor)

* I grow and harvest my own raspberries from my backyard so I used my own canned raspberry preserves to make the cookies, but you can certainly use store bought preserves in any flavor that you would like.

Preheat oven to 350 degrees F.

In a large mixing bowl cream together the softened butter, creamy peanut butter and vanilla extract until creamy and smooth. Stir in the brown sugar and granulated sugaar and mix until well combined. Beat in the eggs, one at a time. Gradually add in the all-purpose flour and mix the cookie batter until well combined.

Start forming the dough into 1 3/4" diameter balls and place them onto an ungreased baking sheet. Press your thumb into the middle of each ball to make an indent into the cookie. Spoon a 1/2 teaspoon of the raspberry preserves into the center of each cookie.

Place the baking sheet into the preheated oven and bake for 8-10 minutes or until the cookies are lightly browned. Remove baking sheet from oven and place the cookies on a wire rack to cool. Store them in an airtight container.