Print

Jelly Cookies with Peanut Butter and Strawberry Jam Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Delight in these classic Jelly Cookies featuring a rich peanut butter dough encasing a sweet center of chilled strawberry jam. Soft, buttery, and packed with nostalgic flavors, these cookies are perfect for any occasion and bring a fun twist with their jam-filled surprise in every bite.

Ingredients

Scale

Wet Ingredients

  • 1 stick (113 grams) unsalted butter
  • 1 cup (270 grams) creamy natural peanut butter (very well stirred)
  • 2 large eggs (at room temperature)
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 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

Filling

  • ¾ cup (240 grams) strawberry jam or jelly (chilled)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper to prevent sticking during baking.
  2. Prepare the butter and peanut butter mixture: In a large microwave-safe bowl, melt the butter by microwaving in 20-second bursts until fully melted. Stir in the creamy peanut butter until completely combined. Add both the light brown sugar and granulated sugar, whisking thoroughly. Allow the mixture to cool until just warm to prevent cooking the eggs in the next step.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of leavening agents and salt in the dough.
  4. Combine wet and dry ingredients: To the warm peanut butter mixture, add the eggs, milk, and vanilla extract. Whisk well until fully incorporated and smooth. Gently fold in the dry flour mixture using a sturdy spatula until just combined into a cookie dough.
  5. Shape and fill cookies: Using a large spring-loaded cookie scoop, portion the dough into 3-tablespoon sized rounds. Smooth each dough ball between your palms, then use your thumb to create a small indentation or well in the center. Spoon one heaping teaspoon of chilled strawberry jam into the well. Partially seal the jam with dough, leaving some jam exposed at the top, then lightly roll back into a ball. Place each filled cookie on the prepared baking sheets spaced about 3 inches apart.
  6. Bake the cookies: Bake in the preheated oven for approximately 14 minutes, or until the cookies have puffed up and the edges are lightly browned, signaling they are done.
  7. Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven to set. Then transfer them to a cooling rack to cool completely, ensuring the jam centers set without becoming too runny.
  8. Store properly: Keep the cookies in an airtight container for up to two days. Note that the cookies will soften further the longer they sit due to the moisture from the jam.

Notes

  • Using chilled jam helps the filling hold its shape better during baking.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Do not overmix the flour to maintain tender cookies.
  • You can substitute the strawberry jam with other fruit preserves of your choice for variety.
  • Store cookies at room temperature; refrigeration may harden the cookies.

Keywords: jelly cookies, peanut butter cookies, jam-filled cookies, baked cookies, strawberry jam cookies, homemade cookies

Find it online: https://freshrecipehub.com/jelly-cookies-with-peanut-butter-and-strawberry-jam-recipe/