We make these cookies every year for Valentine’s Day, but my 7 year old daughter told me it was absolutely imperative we make them earlier this year, so here we are. They might look familiar to some of you because I have shared this recipe here in the past, but making tweaks and reposting recipes here is sort of my thing. Plus, they are so good, they’re worth a reshare every couple of years.
Peanut Butter (or Sunbutter) and Jelly Valentine’s Day Cookies
Makes about 24 cookies
1 cup peanut butter or SunButter (for allergy-free recipe!)
1-1/4 cups all-purpose (or gluten free) flour
1-1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup brown sugar
1 stick butter (softened)
1 teaspoon vanilla extra
1/2 cup jelly, jam, or preserves
Preheat oven to 350 degrees. In a bowl, combine flour, baking powder, and salt. In another large bowl, use a mixer to beat together the peanut butter or SunButter, butter, and egg. Beat in the sugars and vanilla until thoroughly combined, then beat in the flour mixture on low until well mixed. Roll tablespoon size balls on dough and place on cookie sheets about 2 inches apart, the slightly press each cookie into a round shape. (Tip: dip the bottom of a metal measuring cup in sugar and then press onto each cookie ball).) Bake for 15-18 minutes. Remove from oven, and immediately use the bottom of a wooden spoon handle to make heart shapes in the center of each cookie while still hot. Fill each indentation with jelly, and allow to cool on a wire rack.
Happy (way early) Valentine’s Day! I hope you like these as much as we do.