Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jam into a soft and chewy cookie. Perfect for a nostalgic treat, they feature a buttery peanut butter dough with a sweet jam center that adds a burst of fruity goodness in every bite.
Ingredients
Scale
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
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
- Add Peanut Butter and Eggs: Mix in the creamy peanut butter until well incorporated. Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to form a soft dough. Avoid overmixing to keep the cookies tender.
- Assemble Cookies: Scoop about a tablespoon of dough and flatten it slightly in your hand. Place a small dollop (about 1 teaspoon) of strawberry jam in the center, then fold the dough around the jam and roll into a ball to fully enclose the filling.
- Place on Baking Sheet: Arrange the jam-filled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Drizzle: If desired, melt additional peanut butter and drizzle over the cooled cookies for extra peanut butter flavor and an attractive finish.
Notes
- Using room temperature eggs ensures better mixing and a smoother dough.
- Be careful not to overfill with jam to prevent leakage during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
