It’s official, the holiday season is upon us, which means one thing… it’s time for Christmas cookies!!!
There is something so magical about spending a snowy Saturday afternoon in the kitchen baking up dozens of cookies while blasting Christmas music. It truly sets the festive tone for the rest of the month!
This year I made one promise to myself… I would develop my own cookie recipe… and I would start baking early. Ok, that’s two promises, but they are both for very good reasons. You see, last year I had a bit of a mishap. I was invited to a blogger cookie exchange at my friend Jenny’s house, and unfortunately, I left my baking until the very last minute. I’m talking I was baking up until midnight! But that’s not even the worst part. In desperation, I hopped on Pinterest to find a recipe for a crinkle brownie cookie. Now, before I tell you what happened with the recipe, let me just say I love Pinterest for finding inspiration, HOWEVER, it has let me down soo soooo many times in the recipe department. A blogger’s recipe will have hundreds or thousands of repins, to me signaling it’s a popular and decent recipe, but then when I make it something is clearly not right. Well, long story short, that’s exactly what happened with the brownie cookie recipe I selected. I followed the instructions to a “T” but the cookies came out of the oven looking like little blobs of coal. Needless to say, I showed up a Jenny’s Christmas Cookies exchange with a couple boxes of long john’s from Norris Bakery… so. freaking. embarrassing!
Let me tell you friends… you only want to feel that level of embarrassment in front of a chef once in your life… but whatever doesn’t kill you makes you stronger, right? And with my new found strength you better believe I developed a very Pinterest-worthy Christmas cookie recipe for this year’s festivities!
While it might not be a traditional Christmas cookie per se, it does combine two of my favourite things: peanut butter and jelly! I mean, you really can’t go wrong with a classic combo! The peanut butter cookie is fluffy and chewy (just how I like them) and the peanut butter filling is light, airy, and whipped to perfection. Now, this is where I am going to get a little picky… should choose to make these cookies you HAVE to use Bonne Maman’s Strawberry and Wild Strawberry Jam. It’s honestly the most flavourful and delicious jam I have found! It adds the perfect amount of “zing” to these cookies!
If you’re getting ready to bake cookies for a cookie exchange this holiday season, I HIGHLY suggest these Peanut Butter & Jelly Filled Cookies. Like, you MUST make them. They’ll be the talk of the party leaving you glowing with pride (instead of hiding in embarrassment)!
Classic peanut butter cookies get dressed up for the holidays thanks to a creamy peanut butter and jelly filling! A classic combo that is sure hard to resist!
1 cup Kraft peanut butter
1 cup butter, softened
1 cup dark brown sugar
3/4 cup white sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
pinch of salt
sprinkle of nutmeg
5 oz cream cheese
1/4 cup Kraft peanut butter
1/4 cup icing sugar
1/2 jar Bonne Maman’s Strawberry and Wild Strawberry Jam
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, using a hand mixer (or in the bowl of a stand mixer), cream together peanut butter and butter on high until light and airy.
- Add both sugars and continue to beat on high until sugar is incorporated.
- Add eggs and vanilla; mix just until eggs are blended.
- Add all-purpose flour, baking soda, salt and nutmeg. Using a rubber spatula, mix until well combined.
- Using your hands, roll dough into a 1.5 inch ball. Place on parchment lined baking sheet, about 2 inches apart. Using the tines of a fork, press each ball of dough down. Rotate fork and press again if you wish to make a cross-hatch pattern.
- Bake cookies for 10-12 minutes, or until puffed up. Remove from oven and allow to cool slightly on sheet until firm enough to move to a cooling rack using a spatula. Allow to cool completely before filling.
- In a medium bowl, using a hand mixer (or in the bowl of a stand mixer), cream together cream cheese and peanut butter on high until light and airy.
- Add icing sugar and continue to beat until light and fluffy.
- Using a knife or off-set spatula, spread about 1 tbsp of filling onto flat side of peanut butter cookie. Add 2-4 tsp (depending on your personal preference) of jam. Gently place another peanut butter cookie on top, creating a sandwich. Serve immediately or refrigerate for up to 4 days.
Keywords: Peanut Butter Cookies, Filled Cookies, Peanut Butter and Jelly
What’s your favourite holiday cookie recipe? If it’s online, feel free to drop the link into the comments, I am always on the lookout for tried, tested and true cookie recipes! 😉