These Peanut Butter & Jelly Jewels are a nostalgic treat that combines the classic flavors of childhood with sophisticated baking techniques. The dough is rich, nutty, and slightly crisp around the edges while remaining soft in the center. Each cookie features a deep indentation filled with warm, boozy cherry preserves or a smooth, ganache-like milk chocolate topping. They are perfect for afternoon tea, holiday gift boxes, or as a special dessert for peanut butter lovers. The recipe yields about two dozen large cookies, making it ideal for sharing. With a perfect balance of sweet and savory notes, these cookies disappear quickly once served.
Peanut Butter & Jelly Jewels
Description
These Peanut Butter & Jelly Jewels are a nostalgic treat that combines the classic flavors of childhood with sophisticated baking techniques. The dough is rich, nutty, and slightly crisp around the edges while remaining soft in the center. Each cookie features a deep indentation filled with warm, boozy cherry preserves or a smooth, ganache-like milk chocolate topping. They are perfect for afternoon tea, holiday gift boxes, or as a special dessert for peanut butter lovers. The recipe yields about two dozen large cookies, making it ideal for sharing. With a perfect balance of sweet and savory notes, these cookies disappear quickly once served.Ingredients
Directions
-
Preheat oven to 375F (190C). Place two oven racks in the upper and lower thirds of the oven.
-
In a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well and set aside.
-
In a large mixing bowl, beat the brown sugar and granulated sugar until well mixed.
-
Add the softened butter and peanut butter. Beat for several minutes until the mixture is very smooth and creamy.
-
Add the egg and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl as needed.
-
With the mixer on low speed, gradually beat in the flour mixture just until incorporated. Do not overmix.
-
Scrape the dough into a bowl, cover, and refrigerate for at least one hour or overnight to firm up.
-
Using a 1 1/4-inch cookie scoop or two level teaspoons, portion the dough and roll it between your palms to form 1-inch balls.
-
Place the balls 1 1/2 inches apart on ungreased cookie sheets.
-
Immediately after rolling each ball, use your index finger or the handle of a wooden spoon to make a deep depression in the center, going almost to the cookie sheet.
-
Bake for 10 to 12 minutes, or until lightly browned and set. Rotate cookie sheets from top to bottom and front to back halfway through baking for even results.
-
Cool cookies on the sheets for a few minutes until firm enough to handle. Transfer to wire racks to cool completely.
-
For Cherry Topping: Heat cherry preserves in a microwave or saucepan until boiling. Strain the jelly, reserving the whole cherries.
-
Place one reserved cherry in the center of each cookie. If any are crushed, piece them together.
-
Boil the strained jelly in a heavy saucepan over medium heat for about 5 minutes, stirring constantly, until it thickens enough to form a sticky drop on a spoon.
-
Allow the jelly to cool for 1 minute until bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons of the thickened jelly over each cherry.
-
For Chocolate Topping: Break chocolate bars into squares and place in the top of a double boiler over hot, not simmering, water. Ensure water does not touch the bottom of the insert.
-
Stir until chocolate begins to melt. Return to low heat if necessary, but keep heat gentle. Stir until smooth.
-
Remove from heat and let cool slightly until no longer warm to the touch. Whisk in the softened butter until thickened. Do not overwhisk.
-
Transfer chocolate mixture to a piping bag with a #22 star tip or a small zip-top bag with the corner cut off. Pipe or spread a dollop into the center of each cooled cookie.
-
Allow the chocolate filling to set until firm before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 218.4kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 1.6g7%
- Sugars 0.2g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cookies in an airtight container at room temperature for up to 1 month.
Tip: Using superfine sugar will result in fewer cracks on the cookie's surface. You can make superfine sugar by processing granulated sugar in a food processor for a few minutes until it is as fine as sand.
Variation: If you prefer a simpler filling, you can use standard milk chocolate topping without the bittersweet chocolate, or fill with your favorite jelly flavor.
Equipment: A 1 1/4-inch cookie scoop or a standard measuring teaspoon works best for uniform sizing. An angled metal spatula or pancake turner is useful for transferring warm cookies.
Chocolate Melting Alternative: If using a microwave to melt chocolate, stir every 15 seconds. Remove before fully melted and stir to finish melting with residual heat to prevent scorching.
