Description
These Peanut Butter and Jelly Cookies are a delightful twist on the classic PB&J sandwich. Soft peanut butter cookies with a sweet jam center, these treats are perfect for any occasion.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup your favorite jam or jelly (strawberry, grape, or raspberry)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mix until combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Form the cookies: Roll dough into 1-inch balls and place on prepared baking sheets. Make an indentation in the center of each ball and fill with jam.
- Bake: Bake for 10–12 minutes until lightly golden. Cool on baking sheets before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, slightly underbake and let them finish setting on the baking sheet.
- You can use chunky peanut butter for extra texture.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
