Introduction

Peanut Butter and Jelly Cookies bring childhood nostalgia into a delightful baked treat. These soft, chewy cookies combine creamy peanut butter with a sweet dollop of strawberry jam for a perfect balance of flavors. They’re fun to make and even better to share.

The image shows a close-up of several peanut butter cookies with a shiny, deep red jam center in each one. The cookies have a rough, cracked surface with a golden-brown color, and the jam is slightly glossy and spread unevenly in the middle. The cookies are overlapping each other on a white marbled texture, and in the top right corner, there is a white bowl filled with creamy, light brown peanut butter. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
Step 2: In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Stir in the peanut butter until well combined. Add both sugars and whisk together. Let cool until just warm.
Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4: Add the eggs, milk, and vanilla to the butter mixture. Whisk thoroughly to combine. Stir in the flour mixture with a sturdy spatula until just combined.
Step 5: Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll into smooth balls. Using your thumb, create a well in the center of each ball. Add 1 heaping teaspoon of chilled jam and partially seal with dough, leaving some jam visible. Lightly roll back into a ball. Place on the baking sheet with jam facing up, spacing about 3 inches apart.
Step 6: Bake for about 14 minutes, or until the cookies are puffed and lightly browned at the edges.
Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 8: Store cookies in an airtight container for up to two days.

Tips & Variations

Use natural peanut butter well stirred to ensure smooth dough. Chunky peanut butter will change the texture.
Try different jam flavors such as raspberry or apricot for a unique twist.
Chilling the jam before filling helps keep its shape and prevents it from melting too quickly in the oven.
If you prefer crispier cookies, bake 1-2 minutes longer but watch carefully to avoid burning.

Storage

Store the cookies in an airtight container at room temperature for up to two days. They become softer the longer they sit. To reheat, warm gently in a microwave for 10-15 seconds to bring back a soft texture.

How to Serve

The image shows a close-up of round thumbprint cookies with a cracked sandy brown outer layer made of peanut butter dough, each filled with a glossy, deep red jam topping at the center. The cookies are arranged closely together on a white marbled surface, with two small white bowls filled with creamy light tan peanut butter and chunky red jam placed among them. The texture contrasts between the crumbly cookie edges and the shiny, wet jam pools create a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

You can, but the texture of the cookies will be different. Crunchy peanut butter adds more texture and may make the dough a bit harder to shape.

What can I substitute for all-purpose flour?

All-purpose flour works best for the right texture, but you can try a 1-to-1 gluten-free flour blend. The texture may vary slightly.