The comical bit is that me and my college roomie used to say this to each other when we were at a party that we found to be dull. We would either whisper it in each others ear as we walked past or we’d mouth it to each other across the room and on to the next one we’d go. That’s what “peanut butter jelly time” meant then.
Today, for the 26 year old me (for those of you who wanted to know, LOL), her ears perk up because it means cookies.
1 1⁄4 Cup (20 tbs)
1⁄2 Cup (8 tbs), softened
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs)
1 Cup (16 tbs)
1 (room temperature)
4 Tablespoon (Optional)
1. Pre heat the oven to 350 degrees F.
2. In a bowl, sift flour, baking powder, baking soda and salt.
3. In a mixing bowl, cream together butter and both the sugars, using the stand mixer with paddle attachment.
4. Add in egg, milk and vanilla in the butter mixture and beat until well mixed.
5. Add in the peanut butter and mix.
6. Slowly add the flour mixture to the butter mixture in about 3 separate additions and beat well after each addition.
7. On a lightly greased cookie sheet, scoop dough with an ice cream scoop, flatten with slightly damp hands and press an indentation with your thumb into the centers.
8. Fill the indentation with jelly.
9. Bake at 350 for 13-15 minutes or until the cookies are light brown of edges.
10. Remove the cookies out of the oven and let them cool.
11. Serve as desired.
For peanut allergies, this is great with Almond Butter, too.