Prep Time 45 min
Cook Time 9 min
Servings 4 dozen
Difficulty Easy

Ingredients

  • 1 1/4 cups firmly packed brown sugar
  • 1/2 cup butter, softened
  • 3/4 cup Santa Cruz Organic® Dark Roasted Creamy Peanut Butter
  • 1 large egg
  • 2 tsps. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • Granulated sugar
  • 1 (9.5 oz.) jar Santa Cruz Organic® Strawberry Fruit Spread

Directions

  • Step 1

    HEAT oven to 375°F.

  • Step 2

    BEAT brown sugar and butter in large bowl with mixer on medium speed 2 minutes or until fluffy. Beat in peanut butter, egg and vanilla until blended. Mix in flour, baking soda and salt on low speed just until combined. Shape dough into 48 (1 1/4-inch) balls. Roll in sugar to coat. Place 2 inches apart on ungreased baking sheets.

  • Step 3

    BAKE 6 minutes. Remove from oven. Using your index finger, make a rounded indentation in center of each cookie. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes. Spoon about 1/2 teaspoon fruit spread into center of each cookie. Remove cookies to wire rack to cool completely.

Serving size
(1 of 60 cookies)

  • Calories 70
  • Calories from Fat30g
  • Total Fat 3g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 65mg
  • Potassium 0mg
  • Total Carbohydrates 9g
  • Dietary Fiber 0g
  • Sugars 6g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet