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Peanut Butter & Jelly Cookies Recipe

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★★★★★

4.9 from 90 reviews

These Peanut Butter & Jelly Cookies combine the nostalgic flavors of classic PB&J sandwiches into a soft, chewy cookie with a luscious strawberry jam center. Made with creamy peanut butter and a blend of brown and granulated sugars, these cookies bake to golden perfection with a slightly crispy edge and a jammy surprise in the middle. Perfect for a sweet treat that’s both fun and comforting.

Ingredients

Scale

Butter & Peanut Butter Mixture

  • 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

Dry Ingredients

  • 2 ¾ cups (349 grams) bleached all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract

Filling

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

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C) and line large rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt butter and combine with peanut butter and sugars: In a large microwave-safe bowl, melt the unsalted butter in 20-second bursts until fully melted. Stir in the creamy peanut butter until smooth and well combined. Whisk in both the light brown sugar and granulated sugar until the mixture is uniform. Set aside to cool slightly until just warm to prevent scrambling the eggs later.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and fine sea salt to evenly distribute the leavening agents and salt.
  4. Add eggs, milk, and vanilla: To the butter and sugar mixture, add the eggs, milk, and vanilla extract. Whisk vigorously until the batter is thoroughly combined and smooth.
  5. Incorporate dry ingredients into wet: Fold the flour mixture into the wet ingredients using a sturdy spatula. Stir until just combined, taking care not to overmix which can toughen cookies.
  6. Form cookie dough balls with jam center: Using a large spring-loaded cookie scoop, portion 3 tablespoons of dough per cookie. Roll each portion between your palms to smooth the surface. Press your thumb into the center of each dough ball to create a well. Spoon 1 heaping teaspoon of chilled strawberry jam or jelly into the indentation, then partially seal it with dough. Leave a bit of jam visible on top and gently roll back into a ball without completely hiding the jam. Place the cookies on the prepared baking sheets, spaced about 3 inches apart to allow for spreading.
  7. Bake the cookies: Bake in the preheated oven for about 14 minutes or until the cookies have puffed up and the edges are lightly browned, indicating they are baked through.
  8. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
  9. Storage: Store cooled cookies in an airtight container at room temperature for up to two days. Note that over time the cookies will soften.

Notes

  • For best results, use creamy natural peanut butter that is well stirred to incorporate oils evenly.
  • Chilling the jam helps it stay intact during baking, preventing it from melting too quickly or running off the cookie.
  • Don’t overmix the dough once the flour is added to keep the cookies tender.
  • Spacing cookies about 3 inches apart on the baking sheet allows for expansion without merging.
  • For a different flavor, try raspberry or grape jelly instead of strawberry.
  • If desired, chill the cookie dough slightly before shaping to make handling easier and to reduce spreading in the oven.

Keywords: peanut butter cookies, jelly cookies, peanut butter and jelly, homemade cookies, strawberry jam cookies, sweet treats

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