Peanut Butter and Jelly Cookies Recipe
These Peanut Butter and Jelly Cookies combine rich peanut butter dough, vanilla, butter, and fruity jam filling for soft, bakery-style cookies everyone loves.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons.
- Baking sheet
- Parchment paper
- Cookie scoop
- Fork or thumb (for indentation)
- Cooling rack
Ingredients
For the Cookie Dough
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Filling
- ½ cup strawberry jam or grape jelly
- Optional Garnish
- Crushed peanuts
- Powdered sugar dusting
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream butter and peanut butter
- In a large bowl, beat together the softened butter and peanut butter until smooth and creamy.
Step 3: Add the sugars
- Mix in the brown sugar and granulated sugar. Continue beating until the mixture becomes light and fluffy.
Step 4: Add egg and vanilla
- Beat in the egg and vanilla extract until fully incorporated.
Step 5: Mix dry ingredients
- In another bowl, whisk together flour, baking soda, and salt.
Step 6: Combine the dough
- Gradually add the dry ingredients to the peanut butter mixture. Stir until a soft cookie dough forms.
Step 7: Shape the cookies
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
Step 8: Make the indentation
- Using your thumb or the back of a spoon, press a small indentation into the center of each cookie.
Step 9: Add the jelly
- Fill each indentation with about ½ teaspoon of jam.
Step 10: Bake the cookies
- Bake for 10–12 minutes until the edges are lightly golden.
Step 11: Cool the cookies
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Step 12: Serve and enjoy
- Once cooled, the jam will set slightly, creating a perfect sweet center.
Notes
- Use room temperature butter for smoother dough.
- Do not overbake the cookies; they should remain soft.
- Use thick jam so it doesn't run too much during baking.
- Chill the dough for 20 minutes if it feels too soft.