Introduction

These Peanut Butter & Jelly Cookies are a nostalgic twist on a classic favorite. Soft, chewy, and filled with a sweet strawberry jam center, they bring the perfect balance of flavors in every bite. Ideal for any occasion, these cookies are both fun to make and delicious to share.

The image shows several peanut butter cookies with a cracked, golden-brown surface and a shiny, deep red jelly center on each cookie. The cookies are thick and soft-looking with a rough, crumbly texture. They are placed closely together on a white marbled surface. In the top right, there is a white bowl filled with smooth peanut butter, visible only partially. The colors include warm golden tan and rich red, with soft highlights on the jelly. The scene is bright and clear, focusing mainly on the cookies' texture and glossy jelly centers. 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
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

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. Add the peanut butter and stir until well combined.
Step 3: Add both sugars to the butter mixture and whisk together. Set aside to cool until just warm.
Step 4: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 5: To the butter mixture, add the eggs, milk, and vanilla. Whisk very well until thoroughly combined.
Step 6: Add the flour mixture and stir with a sturdy spatula until just combined.
Step 7: Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth.
Step 8: Using your thumb, create a well in the center of each dough ball. Add 1 heaping teaspoon of chilled jam into the well and partially seal it with dough, leaving some jam visible.
Step 9: Lightly roll the dough back into a ball with the jam peeking out, then place it on the baking sheet with the jam facing up. Space cookies about 3 inches apart. Repeat with remaining dough.
Step 10: Bake for about 14 minutes, or until cookies are puffed and lightly browned at the edges.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For an extra nutty flavor, toast the peanut butter slightly in the microwave before mixing.
Swap strawberry jam for grape, raspberry, or apricot preserves to change up the flavor.
Ensure the jam is chilled to prevent it from melting too quickly during baking, keeping a nice shape.
If you prefer crunchy peanut butter, it works well too but may affect dough texture slightly.

Storage

Store the cookies in an airtight container at room temperature for up to two days. They will soften the longer they sit. To enjoy them warm, reheat in the microwave for about 10 seconds before serving.

How to Serve

A close-up view of several round cookies with cracked light brown tops and a glossy, deep red jam filling in the center of each one. The cookies have a rough, crumbly texture with uneven cracks around the edges of the jam, which looks thick and slightly sticky. The cookies are placed closely together on a white marbled surface that contrasts softly with the warm tones of the cookies and jam. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter that separates?

Yes, but make sure to stir it very well before measuring. The oil separation can affect the dough’s consistency if not combined.

Why does the jam sometimes leak out during baking?

Leaving the jam chilled and only partially sealing it with dough helps prevent it from leaking. Avoid overfilling the well to keep the jam mostly inside the cookie.