Why You’ll Love This Recipe

Nostalgic Flavors: Enjoy the familiar taste of peanut butter and jelly in a new form.
Soft and Chewy Texture: The cookies are tender with a satisfying chew, complemented by a gooey jam center.
Simple Preparation: No mixer required; these cookies come together quickly with minimal effort.
Customizable: Easily adjust the recipe to suit dietary preferences or experiment with different jams.

Ingredients

For the Peanut Butter Cookies:

1 stick (113 grams) unsalted butter, softened
1 cup (270 grams) creamy natural peanut butter, well stirred
1 cup (200 grams) packed light brown sugar
¾ 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

For the Filling:

¾ cup (240 grams) chilled strawberry jam or jelly

Directions

Prepare the Filling:
- Spoon teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper.
- Place the plate in the freezer for about 15 minutes to firm up the jam portions.
Prepare the Cookie Dough:
- In a large microwave-safe bowl, melt the butter in 20-second increments until fully melted.
- Stir in the peanut butter until well combined.
- Add the brown sugar and granulated sugar, mixing until the mixture is smooth.
- Let the mixture cool until it’s just warm to the touch.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the peanut butter mixture, mixing until just combined.
- Stir in the eggs, milk, and vanilla extract until the dough comes together.
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper.
- Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls.
- Flatten each ball into a disk about 3 inches in diameter.
- Place a frozen jam portion in the center of each disk.
- Carefully fold the edges of the dough over the jam, sealing it inside.
- Roll the filled dough ball between your palms to smooth any seams.
- Optional: Roll the dough balls in granulated sugar for a sugared exterior.
Bake:
- Place the assembled cookies on the prepared baking sheets, leaving space between them as they will spread.
- Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes.
- Transfer the cookies to wire racks to cool completely.

Tips

Jam Selection: Using chilled jam helps prevent it from oozing out during baking.
Storing the Cookies: Once cooled, store the cookies in an airtight container at room temperature. They will remain fresh for up to a week.
Freezing the Dough: Unbaked, assembled cookies can be frozen. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.

Conclusion

These Peanut Butter and Jelly Cookies offer a delightful twist on the classic sandwich, combining the rich flavors of peanut butter and sweet jam in a soft, chewy cookie. They’re perfect for satisfying your sweet tooth, sharing with friends and family, or adding a nostalgic touch to your dessert table. Enjoy baking and indulging in these irresistible treats!

Peanut Butter and Jelly Cookies

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Author: Chef Sara
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Peanut Butter and Jelly Cookies combine the classic flavors of peanut butter and jelly with the soft, chewy texture of homemade cookies. Filled with sweet strawberry jam and encased in a peanut butter cookie dough, these treats are a nostalgic indulgence with a modern twist. Perfect for a sweet snack or dessert!

Instructions

Prepare the Filling:
- Spoon teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper.
- Place the plate in the freezer for about 15 minutes to firm up the jam portions.
Prepare the Cookie Dough:
- In a microwave-safe bowl, melt the butter in 20-second increments until fully melted.
- Stir in the peanut butter until well combined.
- Add the brown sugar and granulated sugar, mixing until smooth.
- Let the mixture cool until just warm to the touch.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the peanut butter mixture, mixing until just combined.
- Stir in the eggs, milk, and vanilla extract until the dough comes together.
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper.
- Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls.
- Flatten each ball into a disk about 3 inches in diameter.
- Place a frozen jam portion in the center of each disk.
- Carefully fold the edges of the dough over the jam, sealing it inside.
- Roll the filled dough ball between your palms to smooth any seams.
- Optional: Roll the dough balls in granulated sugar for a sugared exterior.
Bake:
- Place the assembled cookies on the prepared baking sheets, leaving space between them as they will spread.
- Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes.
- Transfer the cookies to wire racks to cool completely.

Notes

Jam Selection: Using chilled jam helps prevent it from oozing out during baking.

Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 1 week.

Freezing the Dough: Unbaked, assembled cookies can be frozen. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.

Prep Time: 15 minutes
Cook Time: 12–14 minutes
Category: Dessert / Cookies
Method: Baking
Cuisine: American