Peanut Butter & Jelly NESTLÉ® TOLL HOUSE® Cookies provide a nostalgic blend of comforting peanut butter and sweet jelly flavors combined with the richness of semi-sweet chocolate morsels.
Imagine your favorite peanut butter and jelly sandwich transformed into an irresistible dessert. These delightful cookies are made with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, creating a perfect marriage of flavors. As you take each bite, the creamy peanut butter and fruity jelly meld with the chocolate, resulting in a mouthwatering treat you won’t forget.
Perfect for any occasion, these cookies are not only quick and easy to make but also offer a unique twist on classic chocolate chip cookies. Bringing these cookies to your next gathering will surely impress friends and family alike.
Ingredients
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Directions
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and raisins. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 10 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks. While cookies are still warm, make a slight depression in tops of cookies with back of measuring half teaspoon. Cool completely. Fill each depression with 1/4 teaspoon jelly.
Grape not your flavor? Five ounces of dried strawberries and strawberry jelly or jam can be substituted for the raisins and grape jelly or jam.
Ingredients
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- ●
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Make It
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and raisins. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 10 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks. While cookies are still warm, make a slight depression in tops of cookies with back of measuring half teaspoon. Cool completely. Fill each depression with 1/4 teaspoon jelly.
Grape not your flavor? Five ounces of dried strawberries and strawberry jelly or jam can be substituted for the raisins and grape jelly or jam.
Ingredients
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