Introduction

Peanut Butter and Jelly Cookies combine the nostalgic flavors of a classic sandwich into a delightful, soft cookie. With a slightly chewy peanut butter base and a sweet dollop of jam on top, these treats are perfect for any time you want a fun and comforting snack.

A large cookie with a rough, crumbly light brown base serves as the bottom layer. In the center, there is a thick, glossy, bright red jam filling that has a slightly shiny, almost gel-like texture. On top of the cookie, some creamy light brown peanut butter is drizzled in thin lines across one side, adding contrast to the red jam. The cookie rests on a white marbled surface, with some dollops and smears of the peanut butter around it. A metal knife with peanut butter on its blade lies near the top left corner of the cookie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (1 stick)
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup seedless jam
Additional jam (for topping baked cookies)
Melted peanut butter (for garnish)
Chopped peanuts (for garnish)

Instructions

Step 1: Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the sides as needed.
Step 3: Add the granulated sugar and brown sugar, then beat until the mixture is fluffy with no butter chunks remaining.
Step 4: Mix in the peanut butter until fully combined. You can use creamy or crunchy peanut butter depending on your preference.
Step 5: Add the egg and vanilla extract, then beat again until smooth.
Step 6: Spoon the flour into the bowl without stirring it in yet. Sprinkle baking soda and kosher salt evenly over the flour.
Step 7: Gently mix the dry ingredients into the dough using your mixer. Stop when the dough just starts to come together and no flour streaks remain. Avoid over mixing to keep cookies tender.
Step 8: Scoop dough balls about 1 1/2 inches in diameter and place them on the prepared baking sheets, spacing them about two inches apart.
Step 9: Dip a fork into sugar or flour to prevent sticking. Press the fork into the top of each cookie twice in a crisscross pattern, flattening them to roughly 1/2 inch thick.
Step 10: Stir the seedless jam to remove lumps. Use a teaspoon to carefully add about 1 teaspoon of jam to the center of each cookie, avoiding edges to prevent spreading.
Step 11: Bake the cookies for 13 to 15 minutes, until the edges are just set and lightly browned.
Step 12: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
Step 13: Optional: Once cooled, add a bit more jam on top for a neat look, then drizzle with melted peanut butter and sprinkle chopped peanuts for extra flavor and texture.

Tips & Variations

Use crunchy peanut butter for added texture.
Try different flavors of seedless jam like raspberry, strawberry, or apricot to vary the taste.
Freeze shaped cookie dough balls on a baking sheet, then store in a ziplock. Bake from frozen by adding a couple of minutes to the baking time for fresh cookies anytime.
If you prefer, add jam before freezing and flash freeze individually to streamline baking later.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. To enjoy warm cookies again, microwave briefly or let them come to room temperature. Cookie dough can be frozen shaped and pressed with a fork; bake directly from frozen by increasing bake time slightly.

How to Serve

The image shows a close-up of a small tart with three distinct layers. The bottom layer is a thick, golden-brown crumbly crust with a coarse texture. The middle layer is a glossy, deep red jelly or jam that fills the tart, showing a smooth and shiny surface. The jam has a few small pieces of nuts sprinkled on top, adding a bit of texture contrast. The crust edge is slightly folded over the jam, giving a rustic look. The tart is placed on a light beige parchment paper with a small smear of the red jelly and some scattered nut pieces nearby. 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, crunchy peanut butter works great and adds a nice texture to the cookies.

What type of jam is best for these cookies?

Seedless jams work best to avoid large chunks that can cause the jam to slide off. Classic flavors like strawberry or raspberry are popular choices, but feel free to experiment.