Just a plain ordinary, usual run of the mill peanut butter cookie will work...I often make them and plop a chocolate kiss in the middle....I'm sure grape jelly would work as well.
Linda C

hi Sally. I have made these and they're great - I wonder if you could throw a little jelly in the middle too?

DOUBLE PEANUT BUTTER COOKIES Â Jayne(kent)
from the c.1966 Better Homes and Gardens Cookies and Candies
1 1/2 c. AP flour
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1/2 c. creamy peanut butter
1/4 c. light corn syrup
1 Tbls. milk
additional peanut butter

Sift together dry ingredients. Cut in shortening and peanut butter till mixture resembles coarse meal. Blend in syrup and milk. Shape into 2-in. roll; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet; spread each with 1/2 tsp. of peanut butter. Cover with remaining slices, seal edges with fork. Bake at 350 for about 12 minutes. Cool slightly; remove from sheet.

I've made these before & they were a big hit!

Here is a link that might be useful: Peanut butter Sandwich Cookies

Thanks for the recipes, they all sound good!

Sally

Sally, how about bars instead of cookies?

Peanut Butter and Jelly Bars - Barefoot Contessa at Home

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees F. Grease and flour a 9 by 13 by 2-inch cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

I made the Contessa's Peanut Butter & Jelly Bars several weeks ago for my grandkids. They were easy, quick, & the kids loved them. I'll definitely make them again.

/t

perfect timing....Kamren asked for peanut butter cookies yesterday. He doesn't like jam or jelly..so those are out for him..but the one Stacy posted from Jayne..sounds like the winner with a few "exceptions". :o)

I have a few in my files I like to use...but finding some new ones is good too!

The temps are starting to rise..so I'll get the butter ready for first thing in the morning baking tomorrow..

terri - I'm envious. I can't ever seem to prepare in advance...I always go "oh, butter - room temperature OR cream cheese - room temperature - sorry - too late."

Those cookies were a thank you that I made for a guy who fixed my KA mixer a few years back. They were darn GOOD!

Tricia and dixiedog - the barefoot contessa's bars are in the oven now. I am making them to give to Will's teacher for an end of year gift tomorrow...he has 3 little ones and can share...thanks for the recipe. I will try to remember to take pics!

Stacy

Stacy, that's what microwaves are for..~wink

actually I have had a stick of wrapped butter in the mixing bowl since yesterday and added another this morning while making breakfast. I knew I'd most likely need a cup of it..but if I didn't, I'd have another half cup for something else.

Gonna make this dough real quick and get it in the fridge for the morning.

~gotta head out soon..drop off dairy bottles for credit on my order, take Kellan to baseball practice...and stop at the store for dinner....they chose deli fried chicken and panni's...I'm cool with that. :o)

oh and this recipe is even more perfect because I used the last of the eggs this morning! :o)

Stacy, I'm starting to learn to pull eggs and butter out of the fridge if I even think I might want to bake. The trick is to remember to put them back up if I don't end up baking. The funniest thing I do is to make a point to get the butter out, and wait, and wait, and wait, and then re-read the recipe only to find out I'm supposed to melt the butter anyway. Sheesh.

I've read that it only takes about 15 minutes to warm stuff up to room temp, but i find that hard to believe, except this time of year in Texas, lol.

I don't have that much jelly on hand, nor do I have enough peanuts, so I don't know if I'll make the bars or not. I don't want to go to the store *again* so I'm thinking of making the sandwich ones that booberry linked. Although, I've never been disappointed by a Barefoot Contessa recipe.

Sally

for "room" temp eggs..I put them in warm water and let sit about 10 minutes.

the dough is in the fridge..I'm about to get it out and start baking..the cloud cover is heavy today..so the sun is late coming out...good for me...:o)

Ina's bars are soooo good--moist & a good keeper if you can stay out of them long enough to keep a few for a couple days.

I'm glad others have enjoyed Ina's. I made them for two seperate events that I've gone to and they flew off the platter.

The boys give them a big..gobbled thumbs up!

I'm going to have to make those bars for him sometime, then. I ran out of time and energy Wednesday night, so I only got the mudslide cookies made, which I did first, planning to make the peanut butter cookies right afterwards. Ridiculously, I had to wait on the peanut butter cookies because I forgot, after all this talk on this thread, to get the butter out to warm up to room temp. So, I started on the mudslide cookies, which he loves. Unfortunately, they take forever to bake because they're so big only a few fit on the sheet at a time, so by 10:00 I decided, forgettaboutit! He'll have to make due with just one kind of cookie. He loved them, and since he didn't know I was also planning peanut butter cookies, he didn't miss them. Well, next time.

Thanks for all the help. I'm saving all these recipes.

Sally

Anyone have a recipe for peanutbutter oatmeal?
Linda C

Here's my favorite oatmeal peanut butter cookie - taken years ago from an old Sisterhood Cookbook:

OATMEAL PEANUT BUTTER COOKIES

1/2 Cup Trans-fat Free Shortening
1/2 cup butter, softened
1 C packed brown sugar
3/4 C white sugar
1 C peanut butter
2 eggs
1 1/2 C AP flour
2 t baking soda
1 t salt
1 C quick oats
*****************************************************

Preheat oven to 350. Line cookies sheets with parchment.

Cream together shortening, butter, peanut butter, and sugars until smooth. Combine flour, baking soda and salt; stir into the creamed mixture. Mix in the oats until just combined. Chill an hour or so (not sure if this step is necessary, but I always chill it at least 3-4 hours if possible). Drop by level tablespoons-ful onto parchment lined cookie sheets.

Bake about 15 minutes, until just light brown. Don't over bake. Cool on wire racks. These freeze very well.

With my obsession with peanut butter, they don't last long at all in this house:-) Enjoy!
DONNA