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Imagine a cookie that combines the nostalgic charm of a classic sandwich with the warm, irresistible aroma of freshly baked goods. This Peanut Butter and Jelly Cookies Recipe takes the beloved childhood flavor pairing of peanut butter and jelly and transforms it into a soft, chewy cookie packed with a sweet, jammy surprise at the center. Each bite offers a delightful contrast of textures and tastes — creamy peanut butter, lightly crisp edges, and a burst of strawberry jam that feels like a joyful celebration in your mouth. These cookies are pure comfort food and perfect for any occasion where you want to impress with a familiar yet elevated treat.
Ingredients You’ll Need
The beauty of this Peanut Butter and Jelly Cookies Recipe lies not only in its flavor but in how approachable the ingredients are. Each essential component plays a key role: the creamy peanut butter delivers rich flavor and moisture, the sugars bring sweetness and tender crumb, and the strawberry jam injects that classic fruity surprise. Together, these ingredients create a perfect balance of texture, color, and taste you’ll adore.
- Unsalted butter (113 grams): Softened for a tender, buttery base that enhances richness without overpowering.
- Creamy natural peanut butter (1 cup): Provides that iconic nutty flavor and smooth texture for the dough.
- Light brown sugar (1 cup, packed): Adds subtle molasses notes and helps keep the cookies moist.
- Granulated sugar (¾ cup): Gives a touch of crispness to the cookie edges when baked.
- All-purpose flour (2 ¾ cups): The foundational structure for these soft yet sturdy cookies.
- Baking soda (¾ teaspoon): Ensures the cookies rise just right, creating a light texture.
- Baking powder (½ teaspoon): Works alongside baking soda to enhance the dough’s lift and softness.
- Fine sea salt (½ teaspoon): Balances sweetness and boosts all the flavors harmoniously.
- Large eggs (2): Bind the dough together and add moisture for a chewy bite.
- Milk (1 tablespoon): Helps achieve the ideal dough consistency for easy shaping.
- Vanilla extract (2 teaspoons): Infuses subtle warmth and depth into every cookie.
- Strawberry jam or jelly (¾ cup): The luscious filling that surprises with bursts of sweet fruitiness.
How to Make Peanut Butter and Jelly Cookies Recipe
Step 1: Prepare the Filling
Begin by spooning teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper. Freezing these small jam portions for about 15 minutes firms up the filling, making it easier to handle when assembling the cookies and preventing a messy spread during baking.
Step 2: Mix the Peanut Butter Cookie Dough
Start by melting the butter carefully in a microwave-safe bowl. Combine it thoroughly with the creamy peanut butter for a luscious base. Then, stir in the brown and granulated sugars to form a smooth, sweet mixture. Cooling this blend until just warm is crucial to prevent scrambling the eggs later.
Step 3: Incorporate Dry Ingredients
Whisk together the flour, baking soda, baking powder, and sea salt in a separate bowl to evenly distribute the leavening agents and seasoning. Gradually mix these dry ingredients into the peanut butter mixture, careful not to overwork the dough—this keeps the cookies tender and soft.
Step 4: Add the Wet Ingredients
Next, fold in the eggs, milk, and vanilla extract until the dough comes beautifully together. The eggs add structure and moisture, while the vanilla enhances the overall flavor profile, making the dough silky and aromatic.
Step 5: Assemble the Cookies
Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper. Using a large cookie scoop, portion out about 3 tablespoons of dough each. Flatten these dough balls into disks roughly 3 inches in diameter, then place a frozen jam mound in the center of each disk. Carefully fold the dough edges over the jam, sealing the filling inside, and roll the filled balls between your palms to smooth out any seams. For an optional sweet crunch, roll each dough ball in granulated sugar before baking.
Step 6: Bake and Cool
Arrange the assembled cookies on baking sheets with plenty of space for spreading. Bake for 12 to 14 minutes, watching for set edges and slightly soft centers. Once out of the oven, allow the cookies to cool on the sheets for 10 minutes so they firm up, then transfer them to wire racks to cool completely. This cooling step locks in the jam surprise and makes handling easier.
How to Serve Peanut Butter and Jelly Cookies Recipe
Garnishes
Simple garnishes can elevate these cookies beautifully. A light dusting of powdered sugar adds an elegant touch and a bit of extra sweetness. Alternatively, a drizzle of melted chocolate or a sprinkle of chopped peanuts provides a lovely texture contrast and a richer flavor dimension that pairs perfectly with the peanut butter and jelly center.
Side Dishes
Peanut Butter and Jelly Cookies make a fantastic companion to a cold glass of milk for that classic, comforting combo. For a more grown-up twist, serve them alongside a cup of freshly brewed coffee or a creamy chai latte. You could also offer a scoop of vanilla ice cream for a decadent dessert plate that everyone will rave about.
Creative Ways to Present
Presentation is half the joy! Stack these cookies tied with a rustic twine ribbon for a charming gift idea or party favor. Arrange them on a colorful platter with fresh strawberries and peanut clusters to echo the key flavors visually. For extra fun, serve them as part of a build-your-own dessert platter alongside small bowls of jam, peanut butter, and whipped cream.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to 4 days. Storing them this way preserves their soft texture while keeping the jam luscious inside. If you want to maintain some freshness beyond that, refrigeration can extend their shelf life by a few more days, though they may firm up slightly.
Freezing
Peanut Butter and Jelly Cookies Recipe cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag with parchment layers in between. They will keep for up to 3 months. When ready to enjoy, simply thaw at room temperature for a few hours or overnight.
Reheating
For that freshly baked warmth without baking from scratch, reheat thawed cookies in a 300°F (150°C) oven for 5 to 7 minutes. This revives the softness and slightly melts the jam center, bringing those irresistible flavors right back to life.
FAQs
Can I use other types of jam for this Peanut Butter and Jelly Cookies Recipe?
Absolutely! While strawberry jam is classic, feel free to experiment with raspberry, grape, or even apricot jams. Each will offer a unique flavor twist that complements the peanut butter beautifully.
Is it necessary to freeze the jam before assembling the cookies?
Freezing the jam helps keep it firm during assembly, which prevents it from oozing out during baking. It’s a simple step that makes the process much tidier and ensures each cookie is perfectly filled.
Can I substitute the creamy peanut butter with crunchy peanut butter?
Yes, crunchy peanut butter adds a lovely texture element to the cookies, with tiny peanut pieces providing extra crunch. Just be aware it may slightly change the cookie’s consistency but in a delicious way!
Are these cookies gluten-free?
This recipe uses all-purpose flour by default, so it’s not gluten-free as written. However, you can experiment with gluten-free flour blends that measure cup-for-cup to make this recipe suitable for gluten-sensitive eaters.
How long will these cookies stay fresh once baked?
Stored properly in an airtight container at room temperature, these cookies are best enjoyed within 3 to 4 days to maintain their soft texture and fresh flavor.
Final Thoughts
If you’ve been searching for a cookie that perfectly marries nostalgic flavors and melt-in-your-mouth textures, the Peanut Butter and Jelly Cookies Recipe is your new best friend. With its simple ingredients and irresistible filling, it’s a recipe that’s as fun to make as it is to enjoy. So grab your mixing bowls, invite a few friends, and bake up a batch that’s bound to bring smiles — trust me, these cookies will quickly become a household favorite!
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Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Peanut Butter and Jelly Cookies, where classic peanut butter cookie dough encases a sweet, frozen strawberry jam center for a nostalgic twist on the beloved sandwich flavors. Perfectly balanced with a slight crunch from sugar and a rich, tender crumb, these cookies bring a playful surprise in every bite.
Ingredients
For the Peanut Butter Cookies:
- 1 stick (113 grams) unsalted butter, softened
- 1 cup (270 grams) creamy natural peanut butter, well stirred
- 1 cup (200 grams) packed light brown sugar
- ¾ 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
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
For the Filling:
- ¾ cup (240 grams) chilled strawberry jam or jelly
Instructions
- Prepare the Filling: Spoon teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper to keep them from sticking and to form manageable sizes for cookie filling.
- Freeze the Jam: Place the plate in the freezer for about 15 minutes to firm up the jam portions, making them easier to handle when filling the cookie dough.
- Melt Butter: In a microwave-safe bowl, melt the butter in 20-second increments until fully melted to create a smooth base for the cookie dough.
- Combine Peanut Butter: Stir the peanut butter into the melted butter until well combined for a creamy texture.
- Add Sugars: Mix in the brown sugar and granulated sugar until the mixture becomes smooth and well blended, ensuring even sweetness.
- Cool Mixture: Let the butter and peanut butter mixture cool until just warm to the touch to prevent cooking the eggs when added later.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Dry and Wet: Add the dry ingredients to the peanut butter mixture, mixing until just combined to avoid overworking the dough and tough cookies.
- Add Eggs and Flavorings: Stir in the eggs, milk, and vanilla extract until the dough forms a cohesive ball, enriching flavor and texture.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls for uniform cookie size.
- Flatten Dough: Flatten each ball into a disk about 3 inches in diameter to create a base for the jam filling.
- Add Jam: Place a frozen jam portion in the center of each dough disk to ensure a gooey filling after baking.
- Seal Cookies: Carefully fold the edges of the dough over the jam, sealing it inside to prevent leaking during baking.
- Smooth Seams: Roll the filled dough ball between your palms to smooth any seams, shaping it neatly and evenly.
- Optional Sugar Coating: Roll the dough balls in granulated sugar for a sugared exterior that adds a light crunch and sparkle.
- Arrange Cookies: Place the assembled cookies on prepared baking sheets, spacing them apart to allow spreading without sticking.
- Bake: Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft, indicating perfectly baked chewy cookies.
- Cool on Sheets: Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes, allowing them to firm up before moving.
- Transfer to Rack: Transfer the cookies to wire racks to cool completely, ensuring they set properly and avoid sogginess.
Notes
- Chilling the jam before baking helps it maintain shape and prevents spreading into the cookie dough.
- Do not overmix the dough to keep the cookies tender and soft.
- Using natural peanut butter without added oils works best for this recipe.
- For a crunchier texture, reduce the brown sugar slightly and increase granulated sugar.
- Store cookies in an airtight container at room temperature for up to 5 days.
