Peanut Butter and Jelly Cookies Recipe

Introduction

Peanut Butter and Jelly Cookies combine the nostalgic flavors of the classic sandwich into a delightful treat. Soft, chewy, and filled with sweet jam, these cookies are perfect for any time you want a comforting snack.

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

Instructions

1. Step 1: Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
2. Step 2: In a large microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add both sugars and whisk together. Set aside to cool until just warm.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. Step 4: To the butter mixture, add eggs, milk, and vanilla. Whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until just combined.
5. Step 5: Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 heaping teaspoon of chilled preserves and partially seal it with dough, leaving some jam visible. Lightly roll back into a ball and place on the baking sheet with jam side up. Repeat, spacing cookies about 3 inches apart.
6. Step 6: Bake for about 14 minutes, or until cookies are puffed and lightly browned at the edges.
7. Step 7: Let cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
8. Step 8: Store cookies in an airtight container for up to two days. They will become softer the longer they sit.

Tips & Variations

• Use chilled jam to help it hold shape better during baking and prevent spreading.
• Try swapping strawberry jam for raspberry, grape, or your favorite flavor to customize.
• For a crunchier cookie, slightly underbake by 1-2 minutes.
• If you prefer a different nut butter, almond or cashew butter can be good alternatives.

Storage

Store the cookies in an airtight container at room temperature for up to two days. They will soften over time, making them chewier. To refresh, warm gently in the microwave for 10 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, although the texture will be chunkier and may affect how smooth the dough is. Both work well, so choose according to your preference.

Why do I need to chill the jam before adding it to the dough?

Chilled jam is thicker and less likely to run or spread too much during baking, helping the cookies keep their charming jam-filled shape.

Peanut Butter and Jelly Cookies Recipe

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★★★★★

4.9 from 382 reviews

Delight in these soft, chewy Peanut Butter and Jelly Cookies that combine creamy peanut butter with a sweet burst of strawberry jam. Perfectly spiced and baked to golden perfection, these cookies offer a nostalgic twist on two classic flavors in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (175°C) and line large rimmed baking sheets with parchment paper to prevent sticking and facilitate easy cookie removal.
2. Melt Butter and Combine Sugars: In a large microwave-safe bowl, melt the butter in 20-second increments. Stir in the peanut butter until smooth, then whisk in both the light brown sugar and granulated sugar until well combined. Let the mixture cool until it’s just warm to touch.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt thoroughly. Set aside.
4. Combine Wet and Dry Mixtures: Add the eggs, milk, and vanilla extract to the peanut butter mixture, whisking thoroughly until everything is incorporated. Gently fold in the dry ingredients using a sturdy spatula until the dough just comes together.
5. Shape and Fill Cookies: Use a large spring-loaded cookie scoop to portion 3-tablespoon rounds of dough. Roll each between your palms to smooth out, then create a well in the center with your thumb. Spoon 1 heaping teaspoon of chilled strawberry jam into the well and partially seal, leaving some jam visible on top. Lightly roll back into a ball and place on the baking sheet with the jam facing upward. Space dough balls about 3 inches apart to allow spreading.
6. Bake: Bake cookies in the preheated oven for about 14 minutes, or until they are puffed up and edges are lightly browned.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them onto a cooling rack to cool completely, ensuring they hold their shape and texture.
8. Store: Store cooled cookies in an airtight container at room temperature for up to two days. Note that they will soften the longer they are stored.

Notes

• For best results, use creamy natural peanut butter that is well stirred to ensure even texture in the dough.
• Chilling the jam before filling helps prevent it from melting too much and spreading during baking.
• If you prefer a firmer cookie, reduce jam slightly or chill dough before baking.
• This recipe yields soft cookies that become softer over time; bake time should be adjusted slightly if you want a crisper cookie.
• Bleached all-purpose flour is recommended for tender crumb; unbleached can be used but may affect texture.

Keywords: peanut butter cookies, jelly cookies, peanut butter and jelly, jam filled cookies, soft cookies, homemade cookies