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Peanut Butter and Jelly Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake: Bake in the preheated oven for about 14 minutes, or until the cookies have puffed up and are lightly browned at the edges.
  8. 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.
  9. 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

Find it online: https://thehungrymason.com/peanut-butter-and-jelly-cookies-recipe/