Peanut Butter and Jelly Cookie Bars
These peanut butter and jelly cookies are soft cookie bar perfection. I vote that we all eat them for lunch today!
Servings 16 bars
- 1/2 pound unsalted butter, room temperature 2 sticks
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups creamy peanut butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups raspberry jam
- 2/3 cups salted peanuts coarsely chopped
Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper, grease and flour parchment paper.
In the bowl of a stand mixer, cream together the butter and sugar until light yellow. Beat in vanilla, eggs, and peanut butter on low speed until everything is combined.
In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread half of the dough in the bottom of the prepared pan. Spread jam evenly over the top of the dough. Use your hands to make large balls of dough with the remaining half of dough, then flatten them out and place them over the jam. The dough will spread a bit in the oven, so it’s okay if there are bare spots. Sprinkle with the chopped peanuts and bake for 45 minutes.
Cool completely before cutting into squares and serving.
Calories: 582kcal | Carbohydrates: 66g | Protein: 13g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 413mg | Potassium: 343mg | Fiber: 3g | Sugar: 37g | Vitamin A: 390IU | Vitamin C: 2.8mg | Calcium: 48mg | Iron: 2.1mg