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Peanut Butter & Jelly Cookies Recipe

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4 from 27 reviews

Delight in these soft, chewy Peanut Butter & Jelly Cookies that combine the nostalgic flavors of creamy peanut butter and sweet strawberry jam. Perfectly baked with a tender crumb and a gooey jam center, these cookies are a delicious twist on the classic sandwich, ideal for snacks or dessert.

Ingredients

Wet Ingredients

  • 1 stick (113 grams) unsalted butter
  • 1 cup (270 grams) creamy natural peanut butter, very well stirred
  • 2 large eggs, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 ¾ cups (349 grams) bleached all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt

Sugars

  • 1 cup (200 grams) packed light brown sugar
  • ¾ cup (150 grams) granulated sugar

Filling

  • ¾ cup (240 grams) strawberry jam or jelly, chilled

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line large rimmed baking sheets with parchment paper to ensure non-stick baking.
  2. Melt Butter and Mix Sugars: In a large microwave-safe bowl, melt the unsalted butter in 20-second bursts until fully melted. Stir in the creamy peanut butter until well combined, then whisk in the brown and granulated sugars. Set aside to cool until just warm.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of the leavening agents.
  4. Add Wet Ingredients: To the cooled butter and sugar mixture, whisk in the eggs, milk, and vanilla extract until thoroughly combined for a smooth dough base.
  5. Incorporate Dry Ingredients: Stir the flour mixture into the wet ingredients using a sturdy spatula until just combined, forming the cookie dough.
  6. Form Cookie Dough Balls with Jam: Using a large spring-loaded cookie scoop, portion out 3-tablespoon rounds of dough. Roll each between your palms to smooth, then use your thumb to create a small well in the center. Add 1 heaping teaspoon of chilled strawberry jam, partially seal it with dough while leaving some jam visible, and lightly roll back into a ball.
  7. Arrange and Bake: Place the jam-topped dough balls on the prepared baking sheets, spacing them about 3 inches apart. Bake for about 14 minutes or until they puff up and edges turn lightly golden.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to cool completely.
  9. Store: Store the cooled cookies in an airtight container for up to two days. They will soften over time, maintaining a tender texture.

Notes

  • Using chilled strawberry jam helps to keep the jam well-defined during baking.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • These cookies soften as they rest, so for a firmer texture, enjoy them soon after baking.
  • Natural peanut butter should be well stirred to achieve the right consistency.
  • For best results, use room temperature eggs to ensure proper mixing.

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