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
Scale
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.
