Peanut Butter and Jelly Cookies based on a vintage Knott’s Berry Farm Cookbook Recipe
Thumbing through Knott’s Berry Farm Cookbook (Buena Park CA, copyright 1976) is like a time-travel experience for me, with memories of thrilling and quirky theme rides and Chicken Dinner Restaurant with boysenberry pie! Thought it would be fun to cook my way through some of the recipes so I’m starting with Knott’s “The All American Peanut Butter and Jelly Cookie” recipe. PB&J is popular with kids (of all ages!) and if you’re one of them or you just like a good PB cookie, you will love this one. They get a double punch of peanut flavor with peanut butter in the dough, and the chopped peanut coating. Optional: Pick your favorite jelly or jam flavor to add as the crowning jewel, and this cookie will delight the kids, and/or the kid in you.
Ingredients
- ½ cup butter softened
- ½ cup peanut butter
- ½ cup granulated sugar * (see note below)
- ½ cup brown sugar packed * (see note below)
- 1 egg
- ½ teaspoon vanilla extract
- 1/4 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups all purpose flour
- 1 egg white, beaten till just frothy with one teaspoon water
- 1 cup chopped peanuts
- Optional: Jelly or jam of choice: strawberry, raspberry, boysenberry, etc.
- Note: * I used Splenda Brown Sugar Blend for both granulated and brown sugars and cookies were plenty sweet to me.
Directions
- Beat together butter and peanut butter; beat in add granulated and brown sugars.
- Beat in 1 egg and vanilla.
- Stir in salt, baking soda, and flour, mixing just to incorporate ingredients well.
- Chill dough one hour to make it easier to handle.
- Set oven to 350 degrees F. Lightly spray cookie sheets.
- Shape chilled dough into one-inch balls; dip in egg white and roll in chopped peanuts.
- Place on prepared cookie sheets and if you wish to add the optional jam after baking, press down center of each cookie with thumb (I found the cookies in baking did not maintain the thumb print well, but did leave a crater deep enough to hold the jelly. They are delicious with or without jam, so either way you win!)
- Bake 12-14 minutes until golden brown. Cool slightly before removing from baking sheets to rack. Keep unfilled cookies in an airtight container after cooling.
- OPTIONAL: When completely cool fill center of each cookie with 1/4 to ½ teaspoon jam. Store filled cookies in a container in single layer with lid ajar for the first 2-3 days, or they become too soft. After the jam firms up, you can close the lid.
- Yield: 4 dozen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 48 servings | |
| Calories 85 | |
| Calories from Fat 42 | 49% |
| Total Fat 4.82g | 6% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 56mg | 2% |
| Potassium 49mg | 1% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.19g | 3% |
| Protein 1.7g | 3% |
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