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Peanut Butter & Jelly Cookies Recipe

Peanut Butter & Jelly Cookies Recipe
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★★★★★

4.9 from 7 reviews

These Peanut Butter & Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jam in a soft, chewy cookie that’s perfect for any occasion. Each cookie features a tender peanut butter dough surrounding a luscious dollop of chilled strawberry preserves, creating a nostalgic and irresistible treat.

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

Additional

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

Instructions

  1. Preheat oven and prepare sheets. Preheat the oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt butter and mix peanut butter. In a large microwave-safe bowl, microwave butter in 20-second bursts until melted. Stir in the peanut butter until well combined. Add both sugars and whisk together until smooth. Set aside to cool until just warm to avoid cooking the eggs in the next step.
  3. Combine dry ingredients. In a separate medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and sea salt. Set aside.
  4. Mix wet ingredients. To the slightly cooled butter mixture, add the eggs, milk, and vanilla extract. Whisk vigorously until fully combined and smooth.
  5. Incorporate dry ingredients. Add the dry ingredient mixture to the wet ingredients and stir gently with a sturdy spatula until everything is just combined and a dough forms. Avoid overmixing.
  6. Shape dough with jam centers. Using a large spring-loaded cookie scoop (about 3 tablespoons of dough), form dough balls. Roll each between your palms to smooth. Using your thumb, press a well in the center of each dough ball, then add 1 heaping teaspoon of chilled strawberry preserves into the well. Partially seal the jam with dough but leave some jam peeking out. Lightly roll the ball again between your palms to shape. Place the cookies on the prepared baking sheet with the jam side facing up, spacing them about 3 inches apart.
  7. Bake the cookies. Bake in the preheated oven for about 14 minutes, or until the cookies puff up and the edges turn lightly golden brown.
  8. Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a cooling rack to cool completely.
  9. Store properly. Store the cooled cookies in an airtight container at room temperature for up to two days. Note that cookies will soften the longer they are stored.

Notes

  • Use natural peanut butter and stir thoroughly to avoid oily pockets and dry bits. Conventional peanut butter brands work but natural yields stronger peanut flavor.
  • Bleached all-purpose flour is recommended for optimal texture. Using unbleached flour may cause dry, crumbly dough; if using unbleached, reduce flour slightly by 1-2 tablespoons to improve consistency.
  • Chilling the strawberry jam before using helps keep it stable during baking and prevents it from melting away completely.
  • Cookies can be frozen in dough form before baking for convenience; freezing after baking may soften the jam. Reheat gently to restore texture.
  • For less sweet cookies, reduce the brown and granulated sugar quantities as preferred.

Nutrition

Keywords: peanut butter cookies, jelly cookies, peanut butter and jelly, dessert cookies, soft cookies, baked treats

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