These fun star shaped Peanut Butter and Jelly cookies made with SKIPPY® Peanut Butter are the perfect treat for celebrating the 4th of July!
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American Independence Day - the 4th of July is this week and to celebrate, I was challenged to create a fun a delicious recipe using USA’s famous SKIPPY® Peanut Butter!
America’s original SKIPPY® Peanut Butter has a taste like no other peanut butter – creamy, smooth and SO yummy. What makes SKIPPY® Peanut Butter so different is the sweeter American peanuts that have a finer grind which just melts in the mouth. Every jar includes more than 90% sweet American Peanuts, and I can personally vouch that SKIPPY® Peanut Butter tastes amazing, whether spread on bread or toast, or used in a yummy treat recipe like this one!
It might be a huge generalisation from someone based in the UK, but whenever I hear peanut butter and the USA in the same sentence, my thoughts always turn to the famous American combination of Peanut Butter and Jelly (or jam to us Brits!) so I used that as the starting point for my recipe brainstorming.
My aim with this recipe was to put an American spin on a very British favourite - Jammie Dodgers, so I paired peanut butter flavour cookies with strawberry jam in the middle. I also cut the cookies into star shapes to honour the Stars and Stripes of the American flag - perfect for celebrating the 4th July!
When recipe testing, I tried a few different takes on this peanut butter cookie recipe before I settled on this final version, and it was totally worth the effort! The whole family loved them and I can see these cookies becoming a firm family favourite!
This recipe may seem a little time consuming with the chilling steps, but the extra chilling is necessary to keep the cookie shapes from spreading. If you're not too worried about appearances, to save time you could skip the second step of chilling in the fridge but your cookie shapes won't be quite as neat.
Peanut Butter & Jelly Star Cookies
Ingredients:
- 225g butter (softened)
- 200g caster sugar
- 200g soft brown sugar
- 240g SKIPPY® Peanut Butter Smooth
- 2 tsp vanilla extract
- 2 eggs
- 480g plain flour
- pinch of salt
- ½ jar smooth strawberry jam
Method:
Place the butter and sugars in a large bowl and whisk together until just combined.
Add the peanut butter and vanilla extract and whisk again.
Break the eggs into the bowl and whisk again.
Add the plain flour and salt to the bowl and whisk again until everything is combined and coming together to form a dough.
Place a sheet of baking paper on your worktop, then pile half of the dough on top. Cover with another sheet of baking paper and roll out to around 1cm thick.
Repeat with the second half of the dough, then place both sheets of rolled out dough, still in the baking paper, on a tray and pop in the fridge to chill for at least ½ hour.
Line two large baking trays with baking paper.
Remove the chilled dough from the fridge, one sheet at a time. Cut into large star shapes, then use a smaller star cutter to cut a star from the centre of half of the stars. These will be the top cookies when you sandwich them together later.
Carefully place the star cookies on the lined baking trays, then return to the fridge to chill for another ½ hour.
Pull the off-cuts of dough together and roll out between baking paper sheets as before. If the dough has become too warm to work with, return to the fridge to chill again before cutting out into more stars.
Repeat until you have used all the dough.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Bake the cookies for 8-12 minutes until the edges are starting to brown.
Remove from the oven and leave to cool on the baking trays for 5 minutes before transferring to a cooling rack.
Once cool enough to handle (take care as the warm cookies will be very crumbly), pop a spoonful of jam into the centre of each complete star cookie and add a star cookie with cut-out on top.
Serve and enjoy!
SKIPPY® Peanut Butter is now widely available in the UK and a great source of protein for growing kids! SKIPPY® Peanut Butter is available in both Extra Smooth and Extra Crunchy, both totally delicious!
If you enjoyed this recipe, you might also like these other tasty peanut butter recipes:
Peanut Butter Rice Crispy Bars
Will you be celebrating the 4th July this year?
Grace
Disclosure: This recipe and blog post was commissioned by SKIPPY® Peanut Butter to celebrate the 4th July. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Peanut Butter & Jelly Star Cookies
Ingredients
- 225 g butter softened
- 200 g caster sugar
- 200 g soft brown sugar
- 240 g SKIPPY® Peanut Butter Smooth
- 2 tsp vanilla extract
- 2 eggs
- 480 g plain flour
- pinch of salt
- ½ jar smooth strawberry jam
Instructions
- Place the butter and sugars in a large bowl and whisk together until just combined.
- Add the peanut butter and vanilla extract and whisk again.
- Break the eggs into the bowl and whisk again.
- Add the plain flour and salt to the bowl and whisk again until everything is combined and coming together to form a dough.
- Place a sheet of baking paper on your worktop, then pile half of the dough on top. Cover with another sheet of baking paper and roll out to around 1cm thick.
- Repeat with the second half of the dough, then place both sheets of rolled out dough, still in the baking paper, on a tray and pop in the fridge to chill for at least ½ hour.
- Line two large baking trays with baking paper.
- Remove the chilled dough from the fridge, one sheet at a time. Cut into large star shapes, then use a smaller star cutter to cut a star from the centre of half of the stars. These will be the top cookies when you sandwich with jam later.
- Carefully place the star cookies on the lined baking trays, then return to the fridge to chill for another ½ hour.
- Pull the offcuts of dough together and roll out between baking paper sheets as before. If the dough has become too warm to work with, return to the fridge to chill again before cutting out into more stars.
- Repeat until you have used all the dough.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Bake the cookies for 8-12 minutes until the edges are starting to brown.
- Remove from the oven and leave to cool on the baking trays for 5 minutes before transferring to a cooling rack.
- Once cool enough to handle (take care as the warm cookies will be very crumbly), pop a spoonful of jam into the centre of each complete star cookie and add a star cookie with cut-out on top.
Love this fun recipe? Why not save it to Pinterest so you can easily find it again!
Sara says
kids gonna love this recipe. Love all of your recipes
Grace Hall says
Thank you so much, I hope they enjoy it!