Peanut Butter and Jelly Cookie Cups - Bravabod
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Peanut Butter and Jelly Cookie Cups

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 35"

These chewy peanut butter cookie cups offer the best of both worlds with their sweet strawberry jam center. But here's the kicker: they're made with only 6 simple ingredients. If your jelly is a bit runny, a good trick here is to freeze spoonfuls of jelly filling before stuffing it into the cookies. This makes it easier to handle and prevents the filling from spilling out of the sides. Trust me, they're worth making and you probably already have all the ingredients.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1 cup smooth peanut butter (you can use any smooth nut or seed butter)
  • 1 cup all-purpose flour (I used gluten-free)
  • 10 tablespoons maple syrup
  • 7 tablespoons unsweetened strawberry jam (any flavor will work)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • pinch of salt (if your peanut butter is unsalted)

Instructions
  1. Step 1: If your jam is quite runny, try freezing it to make it easier to handle later. Line a freezer-safe plate with parchment paper. Place 9 spoonfuls of jelly on the parchment paper. Each spoonful should be about 2 teaspoons worth. Leave space between each jelly mound and place the plate in the freezer to harden until ready to use.
  2. Step 2: Preheat the oven to 350°F. Line a muffin pan with liners, or use a silicon muffin pan.
  3. Step 3: Combine all ingredients, except the jam, in a mixing bowl. It will make a very thick dough ball.
  4. Step 4: Divide the dough in half. Fill 9 muffin tins to about 1/2 inch high with one half of the dough. Press to flatten evenly. I like to create a light indentation with a bottle cap in the center of the cookies as a reference for where the jam will go (reference images above).
  5. Step 5: If your jam was frozen, remove the mounds from the freezer. Place a dollop (about 2 teaspoons each) of jam in the center of each cookie. Do not extend the jam over the entire cookie, there should be a small border around each jam mound. Repeat this process with all of the cookie bases, placing a small dollop of jam on each. If frozen jelly is too wide, break it into smaller pieces with your hands. Don't worry about aesthetic here, as it will smooth down as it cooks.
  6. Step 6: Divide the remaining half of dough into 9 pieces and flatten each piece into a thin, round disk. It should be wide enough to cover the top of each cookie. Place the cookie toppers on top of each base, covering the jam. Press down on the edges lightly as you do so to seal the sides. Repeat this process with all of the cookie cups.
  7. Step 7: Bake for 20 to 25 minutes. Once cooked, transfer to a cooling rack to cool fully before removing the cookies from the pan.
  8. Serve: Enjoy warm, at room temperature, or chilled. These are great with a glass of cold almond milk.

Recipe Notes

Note 1: I've tried making these with oat flour as well, and found it not to hold together as well as all purpose. For a grain-free alternative, check out the paleo diet dropdown.

Note 2: As an alternative to jam, you can also mash up some fresh raspberries or strawberries and use that in place of jam. It will still be plenty sweet.

Nutrition

These chewy peanut butter cookie cups offer the best of both worlds with their sweet strawberry jam center. But here's the kicker: they're made with only 6 simple ingredients. If your jelly is a bit runny, a good trick here is to freeze spoonfuls of jelly filling before stuffing it into the cookies. This makes it easier to handle and prevents the filling from spilling out of the sides. Trust me, they're worth making and you probably already have all the ingredients.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1 33333333/100000000 finely ground almond flour
  • 1 cup smooth almond, sunflower, or cashew butter
  • 1/2 cup maple syrup
  • 7 tablespoons unsweetened strawberry jam (any flavor will work)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grain-free baking powder (Note 1)
  • pinch of salt (if your nut butter is unsalted)

Instructions
  1. Step 1: If your jam is quite runny, try freezing it to make it easier to handle later. Line a freezer-safe plate with parchment paper. Place 9 spoonfuls of jelly on the parchment paper. Each spoonful should be about 2 teaspoons worth. Leave space between each jelly mound and place the plate in the freezer to harden until ready to use.
  2. Step 2: Preheat the oven to 350°F. Line a muffin pan with liners, or use a silicon muffin pan.
  3. Step 3: Combine all ingredients, except the jam, in a mixing bowl. It will make a very thick dough ball.
  4. Step 4: Divide the dough in half. Fill 9 muffin tins to about 1/2 inch high with one half of the dough. Press to flatten evenly. I like to create a light indentation with a bottle cap in the center of the cookies as a reference for where the jam will go (reference images above).
  5. Step 5: If your jam was frozen, remove the mounds from the freezer. Place a dollop (about 2 teaspoons each) of jam in the center of each cookie. Do not extend the jam over the entire cookie, there should be a small border around each jam mound. Repeat this process with all of the cookie bases, placing a small dollop of jam on each. If frozen jelly is too wide, break it into smaller pieces with your hands. Don't worry about aesthetic here, as it will smooth down as it cooks.
  6. Step 6: Divide the remaining half of dough into 9 pieces and flatten each piece into a thin, round disk. It should be wide enough to cover the top of each cookie. Place the cookie toppers on top of each base, covering the jam. Press down on the edges lightly as you do so to seal the sides. Repeat this process with all of the cookie cups.
  7. Step 7: Bake for 20 to 25 minutes. Once cooked, transfer to a cooling rack to cool fully before removing the cookies from the pan.
  8. Serve: Enjoy warm, at room temperature, or chilled. These are great with a glass of cold almond milk.

Recipe Notes

Note 1: To make a homemade grain-free baking powder, combine 1 tablespoon cream of tartar + 1/2 tablespoon baking soda + 1/2 tablespoon of arrowroot flour.

Note 2: As an alternative to jam, you can also mash up some fresh raspberries or strawberries and use that in place of jam. It will still be plenty sweet.

Nutrition

These chewy peanut butter cookie cups offer the best of both worlds with their sweet strawberry jam center. But here's the kicker: they're made with only 6 simple ingredients. If your jelly is a bit runny, a good trick here is to freeze spoonfuls of jelly filling before stuffing it into the cookies. This makes it easier to handle and prevents the filling from spilling out of the sides. Trust me, they're worth making and you probably already have all the ingredients.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1 33333333/100000000 finely ground almond flour
  • 1 cup smooth peanut butter (you can use any smooth nut or seed butter)
  • 1/2 cup low-carb maple syrup
  • 7 tablespoons low-carb jam (Note 1)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • pinch of salt (if your peanut butter is unsalted)

Instructions
  1. Step 1: If your jam is quite runny, try freezing it to make it easier to handle later. Line a freezer-safe plate with parchment paper. Place 9 spoonfuls of jelly on the parchment paper. Each spoonful should be about 2 teaspoons worth. Leave space between each jelly mound and place the plate in the freezer to harden until ready to use.
  2. Step 2: Preheat the oven to 350°F. Line a muffin pan with liners, or use a silicon muffin pan.
  3. Step 3: Combine all ingredients, except the jam, in a mixing bowl. It will make a very thick dough ball.
  4. Step 4: Divide the dough in half. Fill 9 muffin tins to about 1/2 inch high with one half of the dough. Press to flatten evenly. I like to create a light indentation with a bottle cap in the center of the cookies as a reference for where the jam will go (reference images above).
  5. Step 5: If your jam was frozen, remove the mounds from the freezer. Place a dollop (about 2 teaspoons each) of jam in the center of each cookie. Do not extend the jam over the entire cookie, there should be a small border around each jam mound. Repeat this process with all of the cookie bases, placing a small dollop of jam on each. If frozen jelly is too wide, break it into smaller pieces with your hands. Don't worry about aesthetic here, as it will smooth down as it cooks.
  6. Step 6: Divide the remaining half of dough into 9 pieces and flatten each piece into a thin, round disk. It should be wide enough to cover the top of each cookie. Place the cookie toppers on top of each base, covering the jam. Press down on the edges lightly as you do so to seal the sides. Repeat this process with all of the cookie cups.
  7. Step 7: Bake for 20 to 25 minutes. Once cooked, transfer to a cooling rack to cool fully before removing the cookies from the pan.
  8. Serve: Enjoy warm, at room temperature, or chilled. These are great with a glass of cold almond milk.

Recipe Notes

Note 1: As an alternative to jam, you can also mash up some fresh raspberries or strawberries and use that in place of jam. It will still be plenty sweet.

Nutrition

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Peanut Butter and Jelly Cookie Cups

PT35M 1 cup smooth peanut butter (you can use any smooth nut or seed butter) 1 cup all-purpose flour (I used gluten-free) 10 tablespoons maple syrup 7 tablespoons unsweetened strawberry jam (any flavor will work) 1 teaspoon vanilla extract 1/2 teaspoon baking powder pinch of salt (if your peanut butter is unsalted) Gluten Free Paleo Vegan Low-Carb 9 Servings Ingredients:

9 Cookie Cups

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