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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Melt Butter: In a microwave-safe bowl, melt the butter in 20-second increments until fully melted, ensuring a smooth base for the dough.
- Mix Peanut Butter: Stir in the creamy peanut butter into the melted butter until well combined for a consistent mixture.
- Add Sugars: Add the brown sugar and granulated sugar, mixing until the mixture is smooth and creamy.
- Cool Mixture: Let the mixture cool until just warm to the touch so it doesn’t cook the eggs when added later.
- 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.
- Mix Dry with Wet: Add the dry ingredients to the peanut butter mixture, mixing until just combined to avoid overworking the dough.
- Add Wet Ingredients: Stir in the eggs, milk, and vanilla extract until the dough comes together into a cohesive ball.
- 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.
- Scoop Dough: Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls for uniform size.
- Flatten Dough Balls: Flatten each dough ball into a disk about 3 inches in diameter, creating a base to hold the jam filling.
- Add Jam Filling: Place a frozen jam portion in the center of each dough disk, ensuring each cookie will have a sweet center.
- Seal Cookies: Carefully fold the edges of the dough over the jam, sealing it inside to prevent leaking during baking.
- Smooth Seams: Roll the filled dough ball between your palms to smooth any seams for an even shape.
- Optional Sugaring: Optionally, roll the dough balls in granulated sugar for a sugared exterior that adds a slight crunch and sparkle.
- Bake Cookies: Place the assembled cookies on the prepared baking sheets, leaving space between them for spreading during baking.
- Bake Duration: Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft, ensuring chewy texture.
- 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.
- 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
