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Peanut Butter and Jelly Cookies Recipe

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★★★★★

4.5 from 71 reviews

These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet seedless jam into a delicious, soft cookie. Perfectly baked with a slightly crunchy edge and a gooey jam center, these cookies are a nostalgic treat that’s easy to make and irresistible to eat.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter (1 stick)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1 cup creamy peanut butter (preferably Jif; crunchy optional)
  • 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

Topping

  • 1/2 cup seedless jam (any flavor, well stirred to remove lumps)
  • Additional jam (to top baked cookies for presentation)
  • Melted peanut butter (for garnish)
  • Chopped peanuts (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
  2. Cream Butter: In a large mixing bowl or stand mixer, beat the 1/2 cup butter until it is smooth and creamy, scraping down the sides of the bowl as needed.
  3. Add Sugars: Add 3/4 cup granulated sugar and 1/4 cup packed brown sugar to the butter. Beat well until the mixture is fluffy and no chunks of butter remain, scraping the bowl as necessary.
  4. Add Peanut Butter: Mix in 1 cup creamy peanut butter thoroughly until well combined with the butter and sugar mixture.
  5. Incorporate Egg and Vanilla: Add 1 large egg and 1 teaspoon vanilla extract. Beat until fully incorporated.
  6. Prepare Dry Ingredients: Add 1 1/2 cups all-purpose flour to the bowl but do not stir yet. Sprinkle 1 teaspoon baking soda and 1/4 teaspoon kosher salt over the flour, then stir together lightly with a teaspoon to blend the dry ingredients.
  7. Combine Wet and Dry Mixture: Turn the mixer on low to blend the dry ingredients into the dough. Mix just until the dough starts to come together but some flour is still visible. Scrape the sides and bottom of the bowl, then continue mixing briefly until no flour streaks remain. Avoid over mixing to prevent tough cookies.
  8. Shape Dough Balls: Using a cookie scoop or your hands, form dough into 1 1/2 inch balls.
  9. Arrange on Baking Sheet: Place cookie balls on the prepared baking sheets spaced about 2 inches apart. Plan for 12 cookies per 11×17 inch sheet as the cookies will spread during baking.
  10. Flatten Cookies: Dip a fork into sugar or flour to prevent sticking and press down on each cookie ball twice perpendicular to create a flattened shape about 1/2 inch thick. Re-dip fork in sugar as needed to keep it from sticking.
  11. Add Jam Spoonful: Stir the 1/2 cup seedless jam to smooth out lumps. Using a teaspoon, gently add about 1 teaspoon or less of jam onto the center of each flattened cookie, careful to keep jam from sliding off the edges and pool on the pan.
  12. Bake Cookies: Bake in the preheated oven at 350°F (175°C) for 13-15 minutes, or until edges are set and just starting to brown slightly. Do not underbake to ensure cookies hold together and jam sets properly.
  13. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Warm cookies paired with milk are especially delicious.
  14. Garnish: If desired, add extra stirred jam to the tops, then drizzle melted peanut butter and sprinkle chopped peanuts over the cookies for visual appeal and added flavor.
  15. Store Leftovers: Store any leftover cookies in an airtight container at room temperature for up to 3 days.
  16. Freezing Dough: To freeze dough, shape and flatten balls with a fork, then place on a baking sheet to freeze before transferring to a zip-top bag. Cookies can be baked frozen by adding 1-3 minutes to baking time. Alternatively, add jam before freezing and flash freeze on a baking sheet before bagging.

Notes

  • Use creamy peanut butter for the best texture, but crunchy peanut butter works if preferred.
  • Do not underbake cookies to prevent them from becoming too soft or gummy due to the jam.
  • Dipping the fork in sugar or flour prevents dough from sticking during flattening.
  • Seedless jam tends to work best for topping as it spreads less and creates a neater appearance.
  • The dough freezes well and can be baked from frozen for convenience.
  • These cookies are delicate and best enjoyed within a few days to preserve freshness.

Keywords: Peanut Butter Cookies, Jelly Cookies, Peanut Butter and Jelly, Classic Cookies, Jam Cookies

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