Peanut Butter and Jelly Cookies Recipe

Nothing says comfort like a classic snack reinvented into a delightful treat that melts in your mouth and brings back childhood memories. This Peanut Butter and Jelly Cookies Recipe takes two beloved flavors and encases them in a soft, buttery cookie that’s filled with a sweet burst of strawberry jelly. Perfectly balanced with the creamy texture of peanut butter and the fruity surprise inside, these cookies are incredibly satisfying and utterly irresistible. Whether you’re baking for a family gathering, a casual snack, or simply to treat yourself, this recipe will soon become your go-to favorite.

Ingredients You’ll Need

The magic of this Peanut Butter and Jelly Cookies Recipe lies in its simple, wholesome ingredients that come together to create a beautifully textured cookie with rich flavors. Each component plays an important role — from the creamy peanut butter for depth, to the powdered sugars that ensure sweetness and softness, and the strawberry jelly that brightens every bite.

• Unsalted butter (1 stick or 113 grams): Softened for a smooth, rich cookie base that contributes to tenderness.
• Creamy natural peanut butter (1 cup or 270 grams): Well stirred, it adds creaminess and a nutty flavor that defines these cookies.
• Light brown sugar (1 cup or 200 grams): Packed for a touch of molasses flavor and moisture to keep cookies chewy.
• Granulated sugar (¾ cup or 150 grams): Balances sweetness and helps with cookie structure.
• Bleached all-purpose flour (2 ¾ cups or 349 grams): The structural backbone of the cookie dough.
• Baking soda (¾ teaspoon): Provides gentle rise and contributes to texture.
• Baking powder (½ teaspoon): Aids in leavening for the perfect fluffiness.
• Fine sea salt (½ teaspoon): Enhances flavors and balances sweetness.
• Large eggs (2, room temperature): Help bind ingredients and add richness.
• Milk (1 tablespoon): Maintains dough moisture and smoothness.
• Vanilla extract (2 teaspoons): Adds warm, subtle sweetness and aroma.
• Chilled strawberry jam or jelly (¾ cup or 240 grams): For that classic fruity center that makes these cookies stand out.

How to Make Peanut Butter and Jelly Cookies Recipe

Step 1: Prepare the Filling

Start by spooning teaspoon-sized mounds of strawberry jam onto a parchment-lined plate. Freeze these jam dollops for about 15 minutes so they firm up and are easier to handle when filling the cookies.

Step 2: Make the Cookie Dough Base

In a microwave-safe bowl, melt the softened butter in quick 20-second bursts until fully melted. Stir in the peanut butter until it forms a smooth, creamy base. Then, add both the brown and granulated sugars, mixing until the mixture is silky and consistent. Allow it to cool slightly so it’s warm to the touch but not hot.

Step 3: Combine Dry Ingredients

Meanwhile, whisk together the flour, baking soda, baking powder, and fine sea salt in a separate bowl to ensure they’re evenly distributed. This mix will form the body of your cookie dough.

Step 4: Form the Cookie Dough

Gradually add the dry flour mixture into the peanut butter blend, stirring just until combined to avoid overworking the dough. Then, fold in the eggs, milk, and vanilla extract. This will create a soft, slightly sticky dough ready for shaping.

Step 5: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper. Using a large cookie scoop or spoon (approximately 3 tablespoons), portion the dough and roll it into balls. Flatten each ball gently into a disk about 3 inches wide. Now, place one frozen jam portion in the center of each disk.

Step 6: Seal and Shape the Cookies

Carefully fold the edges of the dough over the jam, sealing it inside completely. Roll the filled dough ball between your palms to smooth out any seams, ensuring the jam doesn’t leak during baking. For an optional extra touch, roll the dough balls in granulated sugar to give a sparkling crust after baking.

Step 7: Bake to Perfection

Arrange the prepared cookies on your baking sheets spaced well apart since they will spread a bit. Bake for 12 to 14 minutes, or until the edges look set and the centers remain soft. Let them cool on the baking sheets for about 10 minutes to firm up before transferring to a wire rack to cool completely.

How to Serve Peanut Butter and Jelly Cookies Recipe

Garnishes

A light dusting of powdered sugar or a drizzle of melted white chocolate over the top adds a decorative and tasty twist. Garnishing with a tiny smear of fresh strawberry jam on top after baking can also boost their visual appeal and flavor.

Side Dishes

Pair these cookies with a tall glass of cold milk for the ultimate nostalgic combo, or serve alongside a scoop of vanilla ice cream for a delightful dessert experience. A cup of hot tea or coffee also complements the sweet and nutty flavors wonderfully.

Creative Ways to Present

For parties or gifting, stack the cookies in pretty mason jars or wrap them individually in parchment paper tied with rustic twine. Another fun idea is to sandwich two cookies together with extra jelly or peanut butter for a double-decker treat.

Make Ahead and Storage

Storing Leftovers

Store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and prevents the jelly filling from drying out, ensuring they stay as delicious as the day you baked them.

Freezing

You can freeze the dough before baking by shaping it into balls, sealing them in freezer bags, and storing for up to 3 months. When you’re ready to bake, simply thaw overnight in the fridge and bake as directed. Baked cookies also freeze well, wrapped tightly to prevent freezer burn.

Reheating

If you want to enjoy your cookies warm, pop them in the microwave for 10 to 15 seconds. This melts the jelly slightly, creating a gooey center that’s absolutely heavenly. A quick 5-minute warm-up in a preheated oven at 300°F can also revive their freshness without drying them out.

FAQs

Can I use another flavor of jelly instead of strawberry?

Absolutely! While strawberry is classic, raspberry, grape, or even apricot jelly can provide a new dimension to this cookie recipe. Pick your favorite flavor to personalize your Peanut Butter and Jelly Cookies Recipe.

Is it possible to make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Just be sure the blend contains xanthan gum or similar binding agents to keep the cookie texture intact.

Why do the cookies sometimes leak jelly during baking?

This usually happens if the jelly isn’t firm enough. Freezing the jam dollops before sealing them inside the dough is essential to prevent leaks and maintain a neat cookie shape.

Can I make these cookies vegan?

With some tweaks, yes! Substitute butter with vegan margarine, use flax eggs instead of regular eggs, and check that your peanut butter and jelly are free from animal products. The texture will be slightly different but still delicious.

What’s the best way to get soft cookies with a gooey jelly center?

Make sure not to overbake. Pull the cookies from the oven when the edges are set but centers look a bit soft. Cooling on the baking sheet before moving to a wire rack allows the cookies to firm up without losing that lovely softness.

Final Thoughts

You really can’t go wrong with the heartwarming combination of peanut butter and jelly, especially when they’re baked into these tender, flavorful cookies. I hope this Peanut Butter and Jelly Cookies Recipe inspires you to create some sweet moments in your kitchen and share a classic treat that never fails to bring smiles. Happy baking!

Peanut Butter and Jelly Cookies Recipe

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• Author: admin
• Total Time: 29 minutes
• Yield: 24 cookies 1x

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Description

These Peanut Butter and Jelly Cookies offer a delightful twist on the classic sandwich. Soft, chewy peanut butter cookie dough encases a burst of chilled strawberry jam, creating a perfect balance of sweet and nutty flavors. Perfect for any occasion, these cookies are easy to prepare and sure to satisfy nostalgic cravings.

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Ingredients

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For the Peanut Butter Cookies:

• 1 stick (113 grams) unsalted butter, softened
• 1 cup (270 grams) creamy natural peanut butter, well stirred
• 1 cup (200 grams) packed light brown sugar
• ¾ cup (150 grams) granulated sugar
• 2 ¾ cups (349 grams) bleached all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 tablespoon milk
• 2 teaspoons vanilla extract

For the Filling:

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

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Instructions

1. Prepare the Filling: Spoon teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper to create small dollops of jam that will be used as the cookie filling.
2. Freeze the Jam: Place the plate in the freezer for about 15 minutes to firm up the jam portions, making them easier to handle when assembling the cookies.
3. Melt Butter: In a microwave-safe bowl, melt the butter in 20-second increments until fully melted, ensuring a smooth base for the dough.
4. Mix Peanut Butter: Stir in the creamy peanut butter into the melted butter until well combined for a consistent mixture.
5. Add Sugars: Add the brown sugar and granulated sugar, mixing until the mixture is smooth and creamy.
6. Cool Mixture: Let the mixture cool until just warm to the touch so it doesn’t cook the eggs when added later.
7. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
8. Mix Dry with Wet: Add the dry ingredients to the peanut butter mixture, mixing until just combined to avoid overworking the dough.
9. Add Wet Ingredients: Stir in the eggs, milk, and vanilla extract until the dough comes together into a cohesive ball.
10. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper to prevent sticking.
11. Scoop Dough: Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls for uniform size.
12. Flatten Dough Balls: Flatten each dough ball into a disk about 3 inches in diameter, creating a base to hold the jam filling.
13. Add Jam Filling: Place a frozen jam portion in the center of each dough disk, ensuring each cookie will have a sweet center.
14. Seal Cookies: Carefully fold the edges of the dough over the jam, sealing it inside to prevent leaking during baking.
15. Smooth Seams: Roll the filled dough ball between your palms to smooth any seams for an even shape.
16. Optional Sugaring: Optionally, roll the dough balls in granulated sugar for a sugared exterior that adds a slight crunch and sparkle.
17. Bake Cookies: Place the assembled cookies on the prepared baking sheets, leaving space between them for spreading during baking.
18. Bake Duration: Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft, ensuring chewy texture.
19. Cool on Sheets: Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes, allowing them to set.
20. Transfer to Rack: Transfer the cookies to wire racks to cool completely before serving or storing.

Notes

• Using chilled jam makes it easier to handle and helps prevent it from melting too quickly during baking.
• Do not overmix the dough to keep the cookies tender and chewy.
• If you prefer a more pronounced peanut butter flavor, use natural peanut butter without added sugar.
• The optional rolling in granulated sugar adds a nice texture contrast and sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American