When you’re in the mood to fancy things up a bit, but you’re still craving peanut butter and jelly, these cookies are just the thing. Each peanut butter flavored ball of dough is rolled in granulated sugar and then filled with a small spoonful of plum preserves. These peanut butter sugar cookies are crunchy, chewy, gooey, and sweet all at the same time, making them the perfect cookie, no matter what the occasion.

I will probably never be a fancy “Let’s do tea,” type of girl. You know why? ‘Cause I am way more of a redneck “Let’s do vodka,” type of girl. Sorry, not sorry. There are very few occasions in this world where I am going to be all “Let’s drink a hot drink without booze and be all happy about it.” However, if I am going to be forced to drink a hot cup of tea and be happy about it, without having a fever and snot pouring out my nose, well, let’s just say that there better be some dang cookies around to go with that hot tea. And those dang cookies better be so gosh darn yummy that I forget all about the fact that I’m drinking hot tea instead of vodka. These cookies are definitely those cookies. I mean, come on, they’ve got plum preserves in them. That’s fancy, right?

Ingredients:

• 1 Cup Granulated Sugar (Additional for Rolling)
• 3/4 Cup Creamy Peanut Butter
• 1/2 Cup Unsalted Butter, Softened
• 1 Egg
• 2 Teaspoons Vanilla
• 1 1/3 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• Plum Preserves

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the sugar, peanut butter, and butter together for 3 minutes on medium speed.
3. Add the egg; mix on medium speed for 30 seconds.
4. Add the vanilla; mix on medium speed for 30 seconds.
5. In a small bowl, whisk the flour, baking soda, baking powder, and kosher salt together.
6. Add the flour mixture to the mixing bowl, and mix with a silicone spatula until all of the flour is incorporated.
7. Use a cookie scoop or tablespoon to measure out the dough. Roll each scoop or tablespoon of dough between the palms of your hands and then roll each ball into a small bowl of granulated sugar to coat. Place each sugar-coated cookie ball onto a Silpat or parchment paper-lined baking sheet.
8. Using your thumb, press an indentation into the center of each ball to create a well. Fill each cookie well with plum preserves.
9. Bake for 15 to 17 minutes. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

• If you would like your cookies to not spread out as much, refrigerate the cookie dough for at least 1 hour before shaping, filling, and baking.
• Store in an airtight container between layers of wax paper. This will help to prevent the cookies from sticking to one another.
• This recipe will yield approximately 24 cookies.

Improvements:

• Replace the plum preserves in this recipe with your favorite jam or jelly. Get creative.
• Sprinkle a tiny bit of flaky sea salt over the top of each cookie after you take it out of the oven.
• CLICK HERE to check out all of our past cookie recipes

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Peanut Butter Sugar Cookies with Plum Preserves

Ingredients:

• 1 Cup Granulated Sugar (Additional for Rolling)
• 3/4 Cup Creamy Peanut Butter
• 1/2 Cup Unsalted Butter, Softened
• 1 Egg
• 2 Teaspoons Vanilla
• 1 1/3 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• Plum Preserves

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the sugar, peanut butter, and butter together for 3 minutes on medium speed.
3. Add the egg; mix on medium speed for 30 seconds.
4. Add the vanilla; mix on medium speed for 30 seconds.
5. In a small bowl, whisk the flour, baking soda, baking powder, and kosher salt together.
6. Add the flour mixture to the mixing bowl, and mix with a silicone spatula until all of the flour is incorporated.
7. Use a cookie scoop or tablespoon to measure out the dough. Roll each scoop or tablespoon of dough between the palms of your hands and then roll each ball into a small bowl of granulated sugar to coat. Place each sugar-coated cookie ball onto a Silpat or parchment paper-lined baking sheet.
8. Using your thumb, press an indentation into the center of each ball to create a well. Fill each cookie well with plum preserves.
9. Bake for 15 to 17 minutes. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.

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Make sure to check out the many other great Foodie Extravaganza “All Things Tea” recipes below. This event was hosted by Culinary Adventures with Camilla.

• Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
• Black Tea Noodles by Magical Ingredients
• Chilled Masala Chai Mousse by Sneha’s Recipe
• Chinese Tea Eggs by Karen’s Kitchen Stories
• Earl Grey Hot Toddy by Culinary Adventures with Camilla
• Earl Grey Tea Bread by Palatable Pastime
• Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shrimp Salad Finger Sandwiches by Food Lust People Love
• Tea Infused Creamy Oatmeal by Making Miracles