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Peanut Butter and Jelly Cookies Recipe

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★★★★★

4.1 from 54 reviews

These Peanut Butter and Jelly Cookies are a nostalgic treat combining creamy peanut butter cookie dough with a sweet strawberry jelly center. Slightly chewy with a hint of crunch from optional chopped peanuts, they make a perfect dessert or snack that’s easy to prepare and loved by all ages.

Ingredients

Scale

Dry Ingredients

  • 1½ cups (180 g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (100 g) sugar
  • ½ cup (100 g) light brown sugar
  • 1 cup (156 g) creamy peanut butter
  • 1 large egg, room temperature
  • 2 teaspoons (10 ml) vanilla extract

Toppings and Fillings

  • ¼ cup (50 g) granulated sugar for rolling (optional)
  • ½ – 1 cup (144 – 289 g) strawberry jelly or seedless jam
  • ¼ cup creamy peanut butter, melted (optional)
  • ¼ cup peanuts, roughly chopped (optional)

Instructions

  1. Whisk Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  2. Cream Butter and Sugars: In a large mixing bowl fitted with a paddle attachment, cream the room temperature butter with the light brown sugar and granulated sugar until smooth and well combined, about 2 to 3 minutes on medium speed.
  3. Add Peanut Butter and Wet Ingredients: Mix in the creamy peanut butter on medium speed for 1 minute until combined. Then on low speed, mix in the egg and vanilla extract until smooth and evenly incorporated.
  4. Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients and stir until just combined. Avoid overmixing to keep cookies tender.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes while preheating the oven. Chilling helps reduce spreading during baking but is optional.
  6. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper. Pour granulated sugar into a small bowl if rolling cookies.
  7. Scoop and Shape Dough: Using a medium cookie scoop (2 tablespoons), scoop dough balls and optionally roll them in the granulated sugar. Place the dough balls spaced about 3 inches apart on the prepared baking sheet.
  8. Create Indentations and Fill: Press a small well or indentation into the center of each dough ball using your thumb or a teaspoon. Fill each indentation with about a teaspoon of strawberry jelly or jam.
  9. Bake Cookies: Bake at 350°F (177°C) for 14 to 15 minutes or until edges are set and cracks appear. Right after removing from oven, gently nudge the edges into a round shape using a biscuit cutter, small bowl, or glass to maintain form as the jelly sets.
  10. Cool on Baking Sheet: Allow cookies to cool on the baking sheet for 10 minutes so they firm up slightly.
  11. Add Final Toppings and Serve: While still warm, add an additional teaspoon of jelly to the center if desired. Drizzle melted peanut butter over cookies and sprinkle chopped peanuts on top for extra texture and flavor. Transfer to a wire rack to cool completely to room temperature before serving.

Notes

  • Chilling the dough before baking helps minimize spreading and improves cookie texture but can be skipped if short on time.
  • Rolling cookie balls in granulated sugar gives a slight crunch and sparkle to the cookie exterior.
  • Using creamy peanut butter provides a smooth texture, but chunky peanut butter could be substituted for more texture.
  • Feel free to experiment with different jelly or jam flavors to customize the taste.
  • The optional peanut butter drizzle and chopped peanuts on top add richness and crunch, but the cookies are delicious without them as well.

Keywords: peanut butter cookies, jelly cookies, thumbprint cookies, peanut butter and jelly, dessert, homemade cookies

Find it online: https://foodiecara.com/peanut-butter-and-jelly-cookies-recipe/