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Peanut Butter and Jelly Cookies Recipe

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4.2 from 14 reviews

Delight in these soft and chewy Peanut Butter and Jelly Cookies, featuring a perfect balance of creamy peanut butter and sweet strawberry jam nestled inside each cookie. Baked to golden perfection with a lightly browned edge, these cookies offer a nostalgic twist on the classic PB&J sandwich, ideal for snacks, parties, or anytime treats.

Ingredients

Dough

  • 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
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla bean paste

Filling

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

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Melt butter and combine base: In a large microwave-safe bowl, microwave the butter in 20-second bursts until fully melted. Stir in the peanut butter until the mixture is smooth and well combined. Add both the light brown sugar and granulated sugar, then whisk together thoroughly. Allow this mixture to cool until just warm to avoid cooking the eggs in the next step.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of leavening agents and seasoning.
  4. Combine wet and dry ingredients: Add the eggs, milk, and vanilla bean paste to the cooled peanut butter mixture. Whisk vigorously until fully incorporated. Then, fold in the dry ingredients using a sturdy spatula just until combined to avoid overmixing and tough cookies.
  5. Shape cookies with jam center: Using a large spring-loaded cookie scoop, portion dough into 3-tablespoon rounds. Roll each scoop between your palms to smooth the dough. Press your thumb into the center of each ball to create a well, and spoon 1 heaping teaspoon of chilled strawberry jam into this indentation. Carefully partially seal the jam inside, leaving some jam visible on top, then gently roll the cookie dough back into a ball. Place each cookie on the prepared baking sheet with the visible jam side facing up, spacing them about 3 inches apart.
  6. Bake: Bake the cookies in the preheated oven for approximately 14 minutes, or until they are puffed and show light browning around the edges.
  7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes which lets them firm up slightly. Then transfer the cookies to a cooling rack to cool completely.
  8. Store: Keep the cookies in an airtight container at room temperature for up to two days. Note that the cookies will soften progressively the longer they are stored.

Notes

  • Use natural peanut butter without added oils for best texture and flavor.
  • Chilling the strawberry jam helps keep it from melting too quickly during baking.
  • Be gentle when sealing the jam inside the cookie dough to prevent leaking.
  • Cookies will be softer the next day—perfect for those who love a chewy texture.
  • All-purpose flour can be substituted with a gluten-free blend if desired for dietary needs.

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