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Peanut Butter and Jelly Cookies Recipe

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★★★★★

4.8 from 52 reviews

These delicious Peanut Butter and Jelly Cookies combine the classic flavors of peanut butter and strawberry jam in a soft, chewy cookie. Perfect for snacks or dessert, they feature a rich peanut butter dough, sweet jam filling, and an optional peanut butter drizzle for an extra touch of indulgence.

Ingredients

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Cookie Dough

  • 1 cup creamy peanut butter (plus extra 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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  4. Form the Dough: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
  5. Shape and Fill Cookies: Scoop about 1 ½ tablespoons of dough and flatten each piece slightly. Place a small dollop (about ½ teaspoon) of strawberry jam in the center of half the dough portions. Top with the remaining dough pieces and gently seal around the edges to encase the jam.
  6. Bake: Arrange the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
  7. Cool and Drizzle (Optional): Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, melt some additional peanut butter slightly and drizzle over the cooled cookies for an extra peanutty finish.

Notes

  • Keep the peanut butter at room temperature for easy mixing.
  • Use fresh baking soda and baking powder for best rising results.
  • The jam filling can be swapped with any fruit preserves you prefer.
  • Chill the dough for 30 minutes if it becomes too soft to handle.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Peanut Butter Cookies, Jelly Cookies, Peanut Butter and Jelly, Strawberry Jam Cookies, Soft Cookies, Dessert Cookies

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