Introduction

These Peanut Butter and Jelly Cookies put a nostalgic twist on a classic sandwich. Soft, buttery cookies filled with a sweet and tangy jam center make for a delightful treat perfect for any time of day.

The image shows a close-up of a cookie with three layers: a soft golden-brown outer dough layer, a middle layer of glossy red jam with visible fruit pieces, and another inner dough layer that is slightly crumbly. The cookie has three thick strips of dough crossing over the jam in a lattice pattern. One side of the cookie has a bite taken out, revealing the contrasting textures of the dough and the jam inside. The cookie rests on a surface with a white marbled texture, with a few scattered crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (113 grams) unsalted butter
1 cup (270 grams) creamy natural peanut butter, very well stirred
1 cup (200 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
2 ¾ cups (349 grams) bleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
3/4 cup (240 grams) strawberry jam or jelly, chilled

Instructions

Step 1: Preheat the oven to 350°F and line large rimmed baking sheets with parchment paper.
Step 2: Melt the butter in a large microwave-safe bowl using 20-second bursts. Stir in the peanut butter until smooth, then whisk in both sugars. Set aside to cool until just warm.
Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4: Add the eggs, milk, and vanilla to the butter mixture and whisk thoroughly. Fold in the flour mixture with a sturdy spatula until just combined.
Step 5: Using a large spring-loaded cookie scoop, portion the dough into 3-tablespoon rounds. Roll each between your palms to smooth, then press your thumb into the center to create a well.
Step 6: Spoon 1 heaping teaspoon of chilled jam into the well, then partially seal it with dough. Leave some jam exposed and gently roll the dough back into a ball. Place on the baking sheet with jam facing up, spacing cookies about 3 inches apart.
Step 7: Bake for about 14 minutes, until cookies are puffed and edges turn lightly brown.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use chilled jam to prevent it from melting and running too much during baking.
Try different flavors of jam like raspberry or grape for a new twist.
For a crunchier cookie, add chopped peanuts or a sprinkle of coarse sugar on top before baking.
If natural peanut butter is too oily, briefly stir it over low heat to improve consistency before mixing.

Storage

Store the cookies in an airtight container at room temperature for up to two days. They will soften the longer they sit. To enjoy them warm, reheat gently in a microwave for 10-15 seconds.

How to Serve

The image shows a group of round cookies with a cracked golden-brown surface and a glossy red jam filling in the center of each cookie. The cookies are spread out, overlapping each other slightly on a white marbled texture. Two small white bowls are placed among the cookies, one filled with smooth creamy peanut butter and the other with chunky red jam. The textures of the cookies look crumbly and soft, with the jam giving a shiny contrast to the matte cookie dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nut butter?

Yes, almond or cashew butter can be used for a different flavor profile, but expect slight changes in texture and taste.

Why does the jam need to be chilled?

Chilled jam is thicker and less likely to spread out during baking, helping the cookies keep a neat jam center.

Peanut Butter and Jelly Cookies Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

These Peanut Butter and Jelly Cookies are a nostalgic twist on a classic favorite, combining creamy peanut butter dough with a gooey center of strawberry jam. Soft, chewy, and perfectly sweet, these cookies are a delightful treat that’s easy to make and perfect for any occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

1 stick (113 grams) unsalted butter
1 cup (270 grams) creamy natural peanut butter, very well stirred
1 cup (200 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
2 ¾ cups (349 grams) bleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract

Filling

3/4 cup (240 grams) strawberry jam or jelly, chilled

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper to prevent sticking and promote even baking.
Melt Butter and Combine Peanut Butter & Sugars: In a large microwave-safe bowl, melt the unsalted butter in 20-second bursts until fully melted. Stir in the peanut butter until well combined, then whisk in the light brown sugar and granulated sugar. Set the mixture aside to cool until just warm to avoid cooking the eggs in the next step.
Mix Dry Ingredients: In a medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of the leavening agents and salt throughout the dough.
Incorporate Wet Ingredients: Add the eggs, milk, and vanilla extract to the peanut butter mixture. Whisk thoroughly until the mixture is fully combined and smooth.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a sturdy spatula until just combined, being careful not to overmix to keep the cookies tender.
Shape the Cookies and Add Jam Center: Use a large spring-loaded cookie scoop to portion out 3-tablespoon rounds of dough. Roll each portion between your palms to smooth. Press your thumb in the center to create a well, fill with 1 heaping teaspoon of chilled strawberry jam, and partially seal the jam with dough while allowing some jam to peek out. Lightly roll them back into balls and place on the prepared baking sheet, spacing them about 3 inches apart with the jam facing up.
Bake: Bake in the preheated oven for about 14 minutes, or until the cookies have puffed up and are lightly browned at the edges.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a cooling rack to cool completely.
Store: Store the cooled cookies in an airtight container for up to two days. Note that they will become softer the longer they sit.

Notes

Using chilled jam helps keep the jam from melting too much during baking, maintaining a gooey center.
Do not overmix the dough once the flour is added to keep the cookies tender.
If you prefer a different flavor, you can substitute the strawberry jam with raspberry or grape jelly.
Allow cookies to cool on the baking sheet briefly before moving to a rack to avoid breaking.
For best texture, consume within two days, though they remain edible longer.

Keywords: Peanut Butter Cookies, Jelly Cookies, Peanut Butter and Jelly, Jam Cookies, Soft Cookies, Classic Treat