Peanut Butter and Jelly Roll-Up Cookies

[Photograph: Carrie Vasios]

In a nod to the favorite childhood snack, flaky dough is rolled up, pinwheel style, around strawberry jam and peanut butter chips.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Peanut Butter and Jelly Roll-Up Cookies

About This Recipe

Yield:makes 2 dozen cookies
Active time:30 minutes
Total time:2 hours 30 minutes
Special equipment:baking sheets, rolling pin, food processor,
This recipe appears in: Staff Picks: The Ultimate Serious Eats Father's Day Menu Cookie Monster: Peanut Butter And Jelly Roll-Up Cookies
Rated:

Ingredients

  • 1 cup (about 5 ounces) all purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon plus 2 teaspoons sugar, divided
  • 4 ounces cream cheese, diced
  • 8 tablespoons (1 stick) unsalted butter, diced
  • 1/3 cup strawberry perserves
  • 1/2 cup peanut butter chips
  • 1 egg

Procedures

  1. 1

    In the bowl of a food processor, combine flour, salt, and 2 tablespoon sugar and pulse twice to combine. Add cream cheese and butter and pulse until dough is just starting to come together, but not a coherent ball, about 10 short pulses. Transfer to a lightly floured work surface and form dough into a ball, then cut ball into two equal pieces. Form each half into a disk, wrap tightly in plastic wrap, and chill in refrigerator for 1 hour.

  2. 2

    Line two baking sheets with parchment paper. On a clean and lightly floured surface, roll out one ball of dough to a 12- by 6- inch rectangle. Brush with 1/2 strawberry jam and top with 1/4 cup peanut butter chips. Roll up, jelly-roll style, starting at the wide end. Cut into 12 cookies. Place cookies with the cut sides on the side (not facing up and down) on a baking sheet and repeat with remaining dough. Cover baking sheets with plastic wrap and let chill for 30 minutes in refrigerator.

  3. 3

    Adjust oven rack to middle position and preheat oven to 350°F. Lightly beat egg with 1 teaspoon water to create egg wash. Brush each cookie with egg wash and sprinkle with remaining 2 teaspoons sugar. Bake cookies until golden, 20 to 25 minutes. If any jam has seeped out the sides while baking, use a knife to brush aside while cookies are still warm. Let cool for 5 minutes on sheet then transfer to a rack to finish cooling.

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