Introduction

These jelly cookies combine a rich peanut butter base with a sweet, fruity center for a delightful treat. Soft and chewy with a hint of nostalgia, they’re perfect for sharing or enjoying with a cup of tea.

The image shows a close-up of a peanut butter and jelly cookie round in shape with a bite taken from the lower-left side. It has three layers visible: the outer cookie layer is golden brown with a crumbly and slightly cracked texture, the middle layer is glossy red jelly, and the innermost layer is soft peanut butter visible under the jelly. The cookie sits on a white marbled surface with small crumbs scattered nearby. Other similar cookies can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (113 grams) unsalted butter
1 cup (270 grams) creamy natural peanut butter, very well stirred
1 cup (200 grams) packed light brown sugar
3/4 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
¾ cup (240 grams) strawberry jam or jelly, chilled

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking.
Step 2: In a large microwave-safe bowl, melt the butter in 20-second bursts. Stir in the peanut butter until fully combined, then whisk in both sugars. Let this mixture cool until just warm.
Step 3: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
Step 4: Add the eggs, milk, and vanilla extract to the butter mixture. Whisk thoroughly until smooth. Then, fold in the flour mixture with a sturdy spatula until just combined.
Step 5: Using a large spring-loaded cookie scoop, form 3-tablespoon rounds of dough. Roll each between your palms to smooth. Press your thumb into the center to create a well, fill with 1 heaping teaspoon of chilled jam, and partially seal the dough around it, leaving some jam visible. Lightly roll back into a ball and place on the baking sheet, jam side up, spacing cookies about 3 inches apart.
Step 6: Bake the cookies for about 14 minutes, until they have puffed up and the edges are lightly browned.
Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Store the cooled cookies in an airtight container for up to two days. They’ll soften the longer they sit.

Tips & Variations

For a nut-free option, substitute the peanut butter with sunflower seed butter.
Use your favorite jam flavor like raspberry or apricot for a different twist.
Chilling the jam helps it hold its shape better during baking and prevents it from spreading too much.
Try sprinkling a small pinch of coarse sea salt on top before baking to enhance the flavor contrast.

Storage

Store these cookies in an airtight container at room temperature for up to two days. They will become softer the longer they sit. To enjoy them warm, reheat briefly in a microwave or oven before serving.

How to Serve

A close-up shows a soft peanut butter cookie with a bite taken out from the bottom left, exposing the crumbly texture inside. The cookie is round with a golden brown color and has a shiny, red jam layer spread in a cross pattern on top, the jam looks thick and slightly gooey. Crumbs are scattered on a white marbled surface beneath the cookie, with parts of other cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be slightly different. Using crunchy peanut butter adds more bite, while creamy keeps the dough smoother and easier to shape.

Why does the recipe call for both baking soda and baking powder?

Using both leavening agents balances the rise and texture, giving the cookies a light, tender crumb with just the right amount of lift.