Peanut Butter and Jelly Cookies
Peanut Butter and Jelly Cookies are a deliciously nostalgic fusion of creamy peanut butter and sweet, fruity jam baked into a soft, chewy cookie, offering a comforting, flavor-packed dessert that bridges the gap between childhood lunchbox favorites and grown-up indulgence with each golden, jam-filled bite. Perfect for every occasion from after-school snacks to bake sales or holiday trays, these cookies deliver the familiar warmth of the beloved sandwich in a new, irresistible form that’s as fun to make as it is to eat.
Ingredients
- ▢ 1 stick 113 grams of unsalted butter
- ▢ 1 cup 270 grams of creamy natural peanut butter*, thoroughly stirred to ensure even consistency
- ▢ 1 cup 200 grams of packed light brown sugar
- ▢ 3/4 cup 150 grams of granulated sugar
- ▢ 2 ¾ cups 349 grams of bleached all-purpose flour**
- ▢ 3/4 teaspoon of baking soda
- ▢ 1/2 teaspoon of baking powder
- ▢ 1/2 teaspoon of fine sea salt
- ▢ 2 large eggs brought to room temperature
- ▢ 1 tablespoon of milk
- ▢ 2 teaspoons of pure vanilla extract
- ▢ 3/4 cup 240 grams of chilled strawberry jam or jelly
- * Be sure to use a natural peanut butter that is well stirred with no oil separation, for the best texture.
- ** Using bleached all-purpose flour helps achieve a more tender cookie crumb.
Instructions
- Preheat the oven to 350°F and line large rimmed baking sheets with parchment paper. In a large microwave-safe bowl, melt the butter in 20-second intervals in the microwave. Once melted, add the peanut butter and stir until fully combined. Mix in the sugars and whisk until smooth. Set the mixture aside to cool until it's just warm.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt, then set aside.
- Add the eggs, milk, and vanilla to the butter mixture, whisking thoroughly until everything is well incorporated. Gradually add the dry ingredients and stir with a sturdy spatula until combined.
- Using a large spring-loaded cookie scoop, form dough into 3-tablespoon-sized rounds. Roll the dough between your palms to smooth the balls, then use your thumb to create a well in the center of each. Add about 1 heaping teaspoon of preserves into the well, partially sealing it with dough. Leave some of the jam peeking through and gently roll the dough back into a ball. This part can be a bit messy, but have fun with it! Place the dough balls on the prepared baking sheet, ensuring the jam side is facing up. Space the dough balls about 3 inches apart.
- Bake for about 14 minutes, or until the cookies are puffed up and lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to two days. They will become softer as they sit longer.