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Peanut Butter & Jelly Cookies Recipe

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★★★★★

4.8 from 96 reviews

These Peanut Butter & Jelly Cookies combine the nostalgic flavors of creamy peanut butter and sweet strawberry jam in a soft, chewy cookie. Baked to golden perfection with a gooey jam center, these cookies are perfect for sharing or enjoying as a delightful treat anytime.

Ingredients

Scale

Main 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
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 3/4 cup (240 grams) strawberry jam or jelly, chilled

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C). Line large rimmed baking sheets with parchment paper to ensure the cookies don’t stick during baking.
  2. Melt Butter and Combine Peanut Butter: In a large microwave-safe bowl, melt the butter in 20-second intervals until fully melted. Stir in the peanut butter until the mixture is smooth and evenly combined. Add both brown sugar and granulated sugar, whisking until smooth. Allow this mixture to cool until just warm to avoid scrambling the eggs later.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set aside.
  4. Add Wet Ingredients: To the butter and sugar mixture, add the eggs, milk, and vanilla extract. Whisk thoroughly until the mixture is completely combined and smooth.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring with a sturdy spatula until just combined into a cookie dough. Avoid overmixing to keep the cookies tender.
  6. Form Cookies: Use a large spring-loaded cookie scoop to portion 3-tablespoon rounds of dough. Roll each portion between your palms to form smooth balls. Using your thumb, create a well in the center of each ball. Spoon 1 heaping teaspoon of chilled strawberry jam into the well. Partially seal the jam with dough but leave some jam visible. Lightly roll the dough ball again to smooth it out while ensuring the jam peeks through. Place on the prepared baking sheet with the jam side facing up, spacing about 3 inches apart.
  7. Bake: Bake the cookies in the preheated oven for about 14 minutes or until they puff up and have a light golden brown edge.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely.
  9. Store: Store the cooled cookies in an airtight container at room temperature for up to two days. Note that the cookies become softer the longer they sit.

Notes

  • Use chilled jam to prevent it from melting too much during baking and to maintain the jam’s shape inside the cookie.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • The cookies are best enjoyed within two days; they soften over time.
  • Natural creamy peanut butter works best for smooth texture and better flavor distribution.
  • Using parchment paper makes cleanup easier and prevents sticking.

Keywords: Peanut Butter Cookies, Jelly Cookies, Peanut Butter and Jelly, Homemade Cookies, Strawberry Jam Cookies, Soft Cookies, Baked Cookies

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