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🍰 Peanut Butter Cookies with Jelly Filling

148 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp baking soda
• 100 g soft butter
• 140 g cane sugar
• salt
• 1 egg
• 0.25 tsp vanilla powder
• 320 g peanut butter
• 1 egg white
• 50 g chopped peanuts
• 80 g red currant jelly

Instructions

1. 1. Mix flour and baking powder in a large bowl.
2. 2. Beat butter, sugar, and salt in a separate bowl until light and creamy.
3. 3. Stir in the egg, vanilla, and peanut butter into the butter-sugar mixture.
4. 4. Fold in the flour mixture and knead everything into a smooth dough.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in plastic wrap.
7. 7. Chill the dough in the refrigerator for about 1 hour.
8. 8. Preheat the oven to 350°F conventional (or 320°F fan-forced).
9. 9. Take hazelnut-sized portions of dough using a small spoon.
10. 10. Roll the portions into small balls.
11. 11. Place the balls on a baking sheet lined with parchment paper, leaving about 2 cm (0.8 inches) of space between them.
12. 12. Press a small indentation into the center of each ball using the handle of a wooden spoon.
13. 13. Brush the edges of the cookies with beaten egg white.
14. 14. Sprinkle the cookies with chopped peanuts.
15. 15. Bake the cookies for 13 to 15 minutes until golden brown.
16. 16. Remove the cookies from the oven.
17. 17. Let the cookies cool completely on a wire rack.
18. 18. Melt the jelly slowly in a small saucepan over low heat.
19. 19. Pour the melted jelly into a small piping bag.
20. 20. Snip a small corner off the piping bag.
21. 21. Fill the indentations of the cooled cookies with the jelly.
22. 22. Let the filled cookies cool until the jelly sets.
23. 23. Store the finished cookies in a dry place.

Nutrition per serving

• kcal: 148
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 14 g