Description
Peanut Butter and Jelly Cookies are a delightful twist on the classic sandwich. These soft and chewy cookies feature a crunchy sugar coating with a delicious strawberry jam-filled center.
Ingredients
Scale
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar
- 1 cup (156 g) creamy peanut butter
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (50 g) granulated sugar for rolling (optional)
- ½ – 1 cup (144 – 289 g) strawberry jelly or seedless jam
- ¼ cup creamy peanut butter, melted (optional)
- ¼ cup peanuts, roughly chopped (optional)
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside for now.
- In a large mixing bowl fitted with a paddle attachment, cream together the unsalted butter with both sugars until smooth. This should take about 2–3 minutes on medium speed. Next, add in the creamy peanut butter and mix on medium speed for another minute until well blended. On low speed, mix in the egg and vanilla extract until fully combined. Finally, stir in the dry ingredients until just mixed.
- Cover the cookie dough in plastic wrap and transfer it to the fridge to rest for about 30–60 minutes while preheating your oven. Chilling is optional but helps reduce spreading during baking. Preheat your oven to 350°F (177°C).
- Line a large baking sheet with parchment paper. Using a medium cookie scoop (about 2 tablespoons), form balls of dough. Roll each ball in granulated sugar if desired, then place them about three inches apart on the baking sheet. Use your thumb or a measuring spoon to create an indentation in each cookie’s center; fill it with about one teaspoon of jelly or jam.
- Bake at 350°F (177°C) for about 14–15 minutes or until edges are set and cracks appear on top. After pulling them from the oven, gently nudge each cookie into shape using a biscuit cutter or glass while they’re hot. Cool on the baking sheet for about ten minutes.
- If desired, add another teaspoon of jelly into each warm cookie’s center. For an extra treat, drizzle melted peanut butter over them and sprinkle with chopped peanuts before transferring them to a cooling rack to cool completely.
Notes
- These cookies are perfect for any occasion.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg