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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.

Ingredients

Scale

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

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