Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jam into a delightful treat. Soft in the center with slightly golden edges, these cookies are perfect for a nostalgic snack or a fun twist on a traditional sandwich in cookie form.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter (plus additional for drizzle, if desired)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
Filling
- 1 cup strawberry jam
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a stand mixer or with a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and softened butter until the mixture is smooth and fluffy. Add the eggs and vanilla extract, mixing just until combined.
- Add Dry Ingredients: Sprinkle in the baking soda, baking powder, salt, and all-purpose flour. Mix gently until the dough comes together, being careful not to overmix to keep the cookies tender.
- Scoop and Fill Cookies: Using a medium cookie scoop (about 3 tablespoons), place dough balls on the prepared baking sheet spaced about 2 inches apart. Press the back of a tablespoon into the center of each dough ball to create an indent. Spoon a scant teaspoon of strawberry jam into each indentation.
- Bake Cookies: Bake the cookies for 12-14 minutes until edges are lightly golden but centers remain soft. Remove from the oven and allow cookies to cool completely on the baking sheet.
- Optional Peanut Butter Drizzle: Melt additional peanut butter in the microwave until smooth. Drizzle over the cooled cookies for extra flavor and decoration.
Notes
- Make sure the eggs are at room temperature to help create a smooth batter.
- Do not overmix the dough after adding flour to avoid tough cookies.
- You can substitute the strawberry jam with any berry jam or preserves you prefer.
- Storing cookies in an airtight container will keep them fresh for up to a week.
- For a nut-free version, replace peanut butter with sunflower seed butter and omit peanut drizzle.
