Print

Peanut Butter & Jelly Cookies Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

These Peanut Butter & Jelly Cookies blend the classic flavors of peanut butter and strawberry jam into a soft, chewy cookie with a delightful gooey center. Made with creamy natural peanut butter, brown and granulated sugar, and bleached all-purpose flour, each cookie is hand-rolled with a dollop of chilled strawberry preserves, baked to a light golden perfection with jam peeking out, offering a nostalgic twist on the beloved PB&J sandwich in a portable, delectable cookie form.

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
  • 3/4 cup (240 grams) strawberry jam or jelly, chilled

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
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt butter and combine with peanut butter and sugars: In a large microwave-safe bowl, microwave the butter in 20-second bursts until fully melted. Stir in the creamy natural peanut butter until smooth and well combined. Whisk in the light brown sugar and granulated sugar until the mixture is uniform. Set aside to cool until just warm.
  3. Mix dry ingredients: In a medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and fine sea salt. Set aside.
  4. Combine wet and dry mixtures: Add the eggs, milk, and vanilla extract to the cooled butter and peanut butter mixture. Whisk vigorously until fully incorporated. Gradually add the flour mixture and fold gently with a sturdy spatula until the dough just comes together without overmixing.
  5. Form cookie dough balls and add jam: Using a large spring-loaded cookie scoop, portion 3-tablespoon rounded scoops of dough. Roll each scoop between your palms to smooth it. Use your thumb to create a well in the center of each dough ball. Place a heaping teaspoon of chilled strawberry jam in the well, then partially seal the jam by folding the dough around it, leaving some jam visible on top. Lightly roll again to form a ball with jam peeking out. Place each cookie on the prepared baking sheets, spacing about 3 inches apart.
  6. Bake the cookies: Bake for about 14 minutes, or until the cookies have puffed up and the edges are lightly browned. The jam should be visibly peeking through on top.
  7. Cool and store: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container for up to two days; they will soften over time.

Notes

  • Use natural peanut butter for bolder flavor; be sure to stir it thoroughly to avoid oily pockets.
  • Bleached all-purpose flour is important for the best texture; if using unbleached flour, reduce the flour amount slightly (by 1-2 tablespoons) to avoid dry, crumbly dough.
  • Conventional peanut butter brands like Skippy or Jif can be used but yield a milder peanut flavor.
  • Chilling the strawberry jam helps maintain its shape during baking and prevents it from becoming too runny.
  • These cookies are best enjoyed fresh but will soften if stored for longer than two days.
  • Freezing baked cookies is not recommended as the jelly may become watery upon thawing.

Keywords: Peanut Butter Cookies, Jelly Cookies, PB&J Cookies, Strawberry Jam Cookies, Soft Cookies, Classic Peanut Butter Dessert

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