Peanut Butter and Hot Pepper Jelly Cookies

A perfect combination of peanut butter and hot pepper jelly

After making the dough you roll it into balls to press into a mini muffin tin pan

Mold the dough into the mini muffin tins

Fill the cookies with your favorite hot pepper jelly flavor. I used Grinning Jupiter at Red Stick Spice Co.

Reserve some of the cookie dough to crumble on top and add a few chopped peanuts before baking

Hot out the oven

Package them up and give them away-every one loves receiving home made cookies

Ingredients:

½ cup unsalted butter, softened

¾ cup creamy peanut butter½ cup firmly packed light brown sugar

¼ cup granulated sugar

1 large egg, room temperature

2 teaspoons vanilla extract

1 cup all-purpose flour

½ cup finely ground graham cracker crumbs

½ cup quick-cooking oats

1 teaspoon baking powder

1 teaspoon kosher salt

⅔ cup Grinning Jupiter pepper jelly

2 tablespoons roughly chopped salted peanuts

Instructions:

Preheat oven to 350°. Spray a mini muffin pan with baking spray.

In a large bowl, beat butter, peanut butter, and sugars with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla.

In a medium bowl, whisk together flour, graham cracker crumbs, oats, baking powder, and salt. Add flour mixture to butter mixture all at once, and beat at medium-low speed just until combined. (Dough will be thick.)

Reserve ½ cup dough. Divide remaining dough among prepared muffin tins, pressing to cover bottom and slightly up sides. Spread jelly onto center of dough about 1 tsp, leaving a border. Crumble reserved ½ cup dough over jelly. Sprinkle with peanuts.

Bake until golden brown, 10-12 minutes. Let cool in pan on a wire rack for at least 1 hour. remove from the tins, and let cool completely on wire rack.