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Peanut Butter and Jelly Cookies Recipe

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4.9 from 76 reviews

Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jelly in a soft, chewy cookie. These delightful treats feature a tender dough filled with a gooey jam center, baked to golden perfection. Perfect for nostalgic snack lovers and cookie enthusiasts alike, they bring a playful twist to a timeless sandwich favorite.

Ingredients

Scale

Wet Ingredients

  • 1 stick (113 grams) unsalted butter
  • 1 cup (270 grams) creamy natural peanut butter, 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

Filling

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

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Melt butter and combine peanut butter and sugars: In a large microwave-safe bowl, melt the butter using 20-second bursts in the microwave, stirring in between until fully melted. Stir in the peanut butter until the mixture is smooth and well combined. Add the light brown sugar and granulated sugar, whisking thoroughly to blend. Set aside to cool until just warm to avoid cooking the eggs later.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of the leavening agents and salt needed for balanced flavor and texture.
  4. Combine wet and dry ingredients: Add the eggs, milk, and vanilla extract to the peanut butter mixture and whisk vigorously until fully incorporated. Gently fold in the dry ingredients using a sturdy spatula just until combined to avoid overmixing, which can toughen the cookies.
  5. Shape the dough with jam centers: Using a large spring-loaded cookie scoop, portion out 3-tablespoon rounds of dough. Roll each between your palms to smooth the surface. Create a well in the center with your thumb, add 1 heaping teaspoon of chilled strawberry jam or jelly, then partially seal it with dough, leaving some jam visible. Lightly roll it back into a ball so the jam peeks out on top. Place each cookie on the prepared baking sheet spaced about 3 inches apart to allow for spreading. Repeat with remaining dough.
  6. Bake the cookies: Bake the cookies in the preheated oven for about 14 minutes, or until they are puffed up and lightly browned at the edges. The jam should remain visible and slightly set.
  7. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps proper setting.
  8. Store appropriately: Store the cooled cookies in an airtight container at room temperature for up to two days. Note that the cookies will gradually soften with time.

Notes

  • Use natural, creamy peanut butter that is well stirred to ensure smooth texture in the cookies.
  • Chilling the jam helps it hold its shape in the cookie during baking.
  • Do not overmix the dough after adding flour to keep cookies tender.
  • Cookies become softer the longer they sit, so consume within two days for best texture.
  • Spacing cookies about 3 inches apart helps prevent them from merging as they bake.

Keywords: Peanut Butter and Jelly Cookies, PB&J Cookies, soft cookies, dessert, classic flavor, jam-filled cookies

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