Description
Peanut Butter and Jelly Cookies are a fun twist on the classic sandwich, featuring a soft peanut butter base with a dollop of jam in the center. These cookies are quick to make and are a delicious treat for any occasion.
Ingredients
½ cup butter (1 stick)
¾ cup granulated sugar
¼ cup packed brown sugar
1 cup creamy peanut butter (crunchy works too!)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup seedless jam (your choice of flavor, like strawberry or grape)
More jam (for topping)
Melted peanut butter (for garnish)
Chopped peanuts (for garnish)
Instructions
- Chill the Hershey’s Kisses: Start by placing your bag of Hershey’s Kisses in the freezer. Chilled Kisses will help prevent them from falling off when pressed into the cookies after baking.
- Make the Dough: In a large bowl or stand mixer, beat the butter until smooth and creamy. Add granulated sugar and brown sugar. Beat until fluffy, scraping the sides of the bowl as needed.
- Add Peanut Butter and Wet Ingredients: Add peanut butter, egg, and vanilla extract to the bowl. Beat until fully combined.
- Mix the Dry Ingredients: Add flour, baking soda, and kosher salt to the mixture. Stir together before combining with the wet ingredients. Mix until dough forms. Do not overmix.
- Chill the Dough (Optional): Chill dough for 15-60 minutes for easier handling (optional).
- Preheat the Oven and Prepare Baking Sheets: Preheat oven to 350°F. Line baking sheets with parchment paper. Place sugar in a small bowl for rolling.
- Shape the Cookies: Roll dough into 1 ½ inch balls, then roll in sugar. Place on baking sheets about 2 inches apart. Flatten with a fork dipped in sugar or flour, making a criss-cross pattern.
- Bake the Cookies: Bake for 13-15 minutes, or until edges are set and the center is matte.
- Add the Jam: While the cookies are baking, prepare ½ cup of jam and stir to remove lumps. Place 1 teaspoon of jam on each cookie.
- Cool and Garnish: Let cookies sit for 5-10 minutes before transferring to a wire rack. Drizzle with melted peanut butter and sprinkle with chopped peanuts.
- Enjoy: Serve warm, best enjoyed with a glass of milk.
Notes
Freezing dough: Shape dough into balls and freeze them for later use. When baking from frozen, add 1-3 minutes to the baking time.
Jam choices: You can use strawberry, grape, raspberry, or apricot jam.
Use crunchy peanut butter for added texture in the cookies.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
