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Peanut Butter and Strawberry Jelly Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 79 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 mini cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peanut Butter and Jelly Cookie Cups combine the classic flavors of peanut butter and strawberry jelly into a delightful mini cookie treat. Perfect for parties or snack time, the cookies feature a soft peanut butter dough baked into little cups filled with a homemade strawberry filling cooked down to a sweet, thick consistency.

Ingredients

Strawberry Filling

  • 2 1/2 cups chopped fresh strawberries
  • 1/4 cup confectioners sugar (or confectioners monkfruit for keto)
  • 1 teaspoon vanilla extract

Cookie Dough

  • 1 cup peanut butter
  • 1 cup brown sugar (or brown sugar monkfruit if keto)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg

Instructions

  1. Make the Strawberry Filling: Heat a saucepan over medium heat and add the chopped strawberries, confectioners sugar, and vanilla extract without adding any liquid. Bring the mixture to a gentle simmer, stirring occasionally, for about 10 minutes. Use a spatula to mash the strawberries as they cook, allowing the mixture to thicken and reduce. Remove from heat and let it cool completely.
  2. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cookie cups.
  3. Prepare Cookie Dough: In a mixing bowl, combine the peanut butter, brown sugar, vanilla extract, baking powder, salt, and the egg. Mix thoroughly until you have a smooth cookie dough batter.
  4. Fill Muffin Tin: Using a 24-count mini muffin tin, scoop the dough evenly into each cup. For easier cleanup, use a silicone pan; if using a metal pan, grease well or line with mini muffin liners. Press a small indention into the center of each dough ball using a 1/2 teaspoon measuring spoon.
  5. Bake Cookies: Bake the cookies for 12-15 minutes until they are set and no longer shiny in the center. Keep in mind they will continue baking on the hot pan after removal from the oven.
  6. Cool and Deepen Indentations: Let the cookies cool for 7-10 minutes, then gently press with the same measuring spoon to deepen the wells in each cookie. Allow cookies to cool completely.
  7. Fill Cookie Cups: Spoon the cooled strawberry filling into each cookie cup’s well, filling them generously.
  8. Store Properly: Place filled cookie cups in an airtight container and refrigerate. They can be kept for several days to maintain freshness.

Notes

  • Use a silicone mini muffin tin for easiest removal. If using metal pans, grease or line well.
  • Do not add liquid to the strawberry filling to ensure it thickens properly.
  • Cookies will continue to bake slightly after removing from oven; do not overbake until browned.
  • Allow the strawberry filling and cookies to cool fully before assembling.
  • Store cookie cups in the fridge in an airtight container for best texture and freshness.

Find it online: https://yumbara.com/peanut-butter-and-strawberry-jelly-cookie-cups-recipe/