Peanut Butter and Jelly Cookie Cups

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter, creamy
  • 1 cups Strawberry jam

• Baking & Spices

  • 1 3/4 cups All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Granulated sugar

• Dairy

  • 1 stick Butter, unsalted

Found on whoneedsacape.com

Ingredients

• 1 stick unsalted butter, room temp
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• ½ cup creamy peanut butter
• 1¾ cups unbleached all purpose flour
• ½ t baking soda
• ½ t baking powder
• 1- 1½ cups strawberry jam, approximately

Directions

• Preheat your oven to 375° degrees.
• In a large bowl, cream together the butter, sugar and brown sugar with a hand mixer until smooth and creamy.
• Add in the eggs and peanut butter and mix again until smooth.
• In a small bowl stir together the flour, baking soda and baking powder.
• Add the dry ingredients to the large bowl and mix until just mostly combined. Using a rubber spatula stir just until the dry is all incorporated.
• Spray mini muffin pan with non-stick cooking spray.
• Using a small cookie scoop {approx. the size of a melon baller}, scoop a small ball of dough into each spot of the pan. Using your tart tamper, gently press down on the dough forming an indentation in the center.
• Bake for 10 minutes. Remove the pan and once again go ahead and press down each cookie with the tamper. Bake again just for 4 more minutes
• Allow the cookie cups to cool in the pan for a few minutes so that they are easier to handle.
• Add the jam to a small pan and just warm for about 30 seconds just to loosen it up a little bit.
• Remove the cookie cups from the pan and place them on a cooling rack. Fill the indentations with the jam and allow to cool completely.