Introduction

Peanut Butter & Jelly Cookies combine the nostalgic flavors of a classic sandwich into a soft, chewy cookie. With a peanut butter base and a swirl of strawberry jam, these treats are both fun to make and delicious to enjoy.

The image shows a close-up of a single peanut butter cookie with a textured, soft golden-brown surface cracked slightly around the edges. It has a jelly filling in the center, shiny and deep red with a somewhat thick and sticky texture. The cookie is placed on a light pink surface with some crumbs scattered around it. The cookie has one bite taken out, showing a thicker bottom cookie layer beneath the jelly layer. In the background, parts of two more cookies with similar textures and fills are partially visible on the same pink surface. 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
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
3/4 cup (240 grams) strawberry jam or jelly, chilled

Instructions

Step 1: Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
Step 2: In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Stir in the peanut butter until well combined. Add both sugars and whisk together. Set aside to 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 to the butter mixture and whisk thoroughly until combined. Stir in the flour mixture with a sturdy spatula until just incorporated.
Step 5: Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll each between your palms to smooth.
Step 6: Make a well in the center of each dough ball with your thumb. Spoon 1 heaping teaspoon of chilled strawberry jam into the well. Partially seal the jam with dough, leaving some jam visible, and gently roll the dough back into a ball. This step can be a little messy, so have fun!
Step 7: Place the cookies on the prepared baking sheet with the jam side up, spacing about 3 inches apart.
Step 8: Bake for about 14 minutes, or until the cookies are puffed and lightly browned at the edges.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use natural peanut butter for a bolder flavor, and stir it well to avoid oily pockets. Conventional peanut butter will work if preferred.
Bleached all-purpose flour is preferred to prevent dry, crumbly cookies. If using unbleached flour, try reducing the amount slightly to maintain texture.
Try swapping strawberry jam for raspberry or grape preserves for a different twist.
Chill the jam before baking to help it hold its shape during baking and reduce spreading.

Storage

Store these cookies in an airtight container at room temperature for up to two days. They tend to soften over time, becoming even chewier. Reheat gently in the microwave for a few seconds if you prefer them warm. Avoid freezing baked cookies as the jam can become watery when thawed.

How to Serve

A close-up of a soft, round peanut butter cookie with three golden-brown dough strips on top, arranged like a lattice, showing a thick layer of shiny red strawberry jam filling in the center. The cookie has a crumbly texture with cracks and a bite taken out of one side, revealing a moist inside. It is placed on a white marbled surface with small crumbs scattered around. Other similar cookies are blurry 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, crunchy peanut butter can be used if you like a bit of texture in your cookies. Just be sure it’s well stirred before mixing.

Can I freeze the cookie dough for later baking?

Yes, the dough can be frozen before baking. Scoop and shape the dough balls, then freeze on a tray before transferring to a sealed container. Bake from frozen, adding a minute or two to the baking time.