If you have a soft spot for classic peanut butter and jelly sandwiches, wait until you try this Peanut Butter and Jelly Cookies Recipe. These delightful cookies capture that nostalgic flavor combo in every bite, marrying the rich creaminess of peanut butter with bursts of sweet, fruity jelly enveloped in a tender yet slightly chewy cookie. Perfect for an afternoon snack or a whimsical dessert, these cookies are as fun to make as they are to eat, combining simple ingredients into a delightful treat that everyone will love.
Ingredients You’ll Need
Every ingredient in this Peanut Butter and Jelly Cookies Recipe is straightforward yet crucial, contributing unique flavors and textures that make the cookies irresistible. From smooth peanut butter to tangy strawberry jam, let’s break down what you’ll need to create these delectable treats.
- Unsalted Butter (1 stick/113 grams, softened): Adds richness and helps create a tender crumb in the cookie dough.
- Creamy Natural Peanut Butter (1 cup/270 grams, well stirred): Essential for that classic peanut butter depth and moist texture.
- Light Brown Sugar (1 cup/200 grams, packed): Brings subtle caramel notes and keeps the cookies soft.
- Granulated Sugar (¾ cup/150 grams): Provides sweetness and helps create a slight crispiness on the cookie edges.
- Bleached All-Purpose Flour (2 ¾ cups/349 grams): The backbone of the cookie, giving structure without heaviness.
- Baking Soda (¾ teaspoon): Helps cookies rise just enough for a tender, cakey texture.
- Baking Powder (½ teaspoon): Works together with baking soda to achieve the perfect lift.
- Fine Sea Salt (½ teaspoon): Enhances all the flavors and balances the sweetness beautifully.
- Large Eggs (2, at room temperature): Bind ingredients together and add richness.
- Milk (1 tablespoon): Adds moisture for a soft dough that’s easy to work with.
- Vanilla Extract (2 teaspoons): Elevates the cookie’s flavor with warm, fragrant notes.
- Strawberry Jam or Jelly (¾ cup/240 grams, chilled): The mouthwatering filling that brings that signature jelly burst inside each cookie.
How to Make Peanut Butter and Jelly Cookies Recipe
Step 1: Prepare the Jam Filling
Start by spooning teaspoon-sized dollops of strawberry jam onto a parchment-lined plate. Pop this in the freezer for about 15 minutes so the jam firms up nicely — this step is key to preventing it from running during baking.
Step 2: Make the Cookie Dough
Melt the butter gently in a microwave-safe bowl, heating in short bursts until just melted. Stir in the creamy peanut butter until it blends perfectly smooth. Next, mix in both the brown and granulated sugars until everything feels silky. Let this mixture cool until it’s just warm to the touch so you don’t cook the eggs later.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. These dry ingredients ensure your cookies rise evenly and develop that perfect crumb.
Step 4: Bring it All Together
Slowly add the dry ingredients into the peanut butter mixture and gently mix until just combined. Then stir in the eggs, milk, and vanilla extract until the dough comes together into a soft, luscious ball. Be careful not to overmix, or the cookies might get tough.
Step 5: Assemble Your Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion dough balls, rolling them smooth between your palms. Flatten each ball into a disk around 3 inches wide and place a frozen jam piece in the center. Carefully enclose the jam by folding the edges of the dough over it and sealing tightly. Roll the filled dough gently back into a ball. For an extra touch, roll these in granulated sugar before baking to add a sparkling, sweet crust.
Step 6: Bake to Perfection
Arrange the cookies spaced apart on the baking sheets to allow for spreading. Bake for 12 to 14 minutes until the edges are set, but the centers remain soft and chewy. Once out of the oven, let the cookies cool on the pan for 10 minutes to firm up, then transfer to a wire rack to finish cooling. This ensures they hold their lovely shape without losing that delightful jam surprise inside.
How to Serve Peanut Butter and Jelly Cookies Recipe
Garnishes
For a fun twist, try dusting your cooled cookies lightly with powdered sugar or a drizzle of white chocolate to enhance both appearance and taste. A sprinkle of crushed roasted peanuts adds a nice crunch contrast while tying back to the peanut butter flavor wonderfully.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a cup of black coffee or tea, balancing the sweetness and making your snack time feel a little more indulgent and cozy. For an adult-friendly serving, try them alongside a nutty, creamy cheese like mascarpone or cream cheese as a dip.
Creative Ways to Present
Turn these cookies into a fun gift by stacking them in a decorative jar or wrapping them in parchment tied with rustic twine. They also make an amazing addition to cookie platters for holiday parties or afternoon gatherings, as their gooey jam centers always intrigue friends and family.
Make Ahead and Storage
Storing Leftovers
You can keep these cookies fresh for up to 4 days stored in an airtight container at room temperature. If you want to maintain that soft-and-chewy texture, layer them with parchment paper to prevent sticking.
Freezing
For longer storage, freeze the fully assembled cookie dough balls before baking or freeze baked cookies in airtight containers or freezer bags. Frozen dough balls can be baked straight from the freezer, adding a couple of minutes to the baking time.
Reheating
Warm leftover cookies in the microwave for 10 to 15 seconds to revive that soft center and melty jelly inside. Alternatively, pop them in a 300°F oven for 5 to 7 minutes to get a fresh-baked feel with a slightly crisp edge.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add extra texture to the cookies, giving delightful little peanut bits in each bite, but the dough might be a bit less smooth when mixing.
What can I substitute for strawberry jam?
You can swap strawberry jam for any jelly or jam flavor you love, such as raspberry, grape, or even apricot, depending on your taste preference.
Is it necessary to freeze the jam before assembling?
Freezing the jam cups is important to keep the jelly from melting and oozing out while baking, helping the cookies keep their perfect shape and gooey center.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before assembling and baking, which can even enhance the flavors.
Why do the cookies flatten so much when baking?
The dough is soft and contains butter and peanut butter, which melt in the oven causing spreading. Using chilled dough and giving enough space between dough balls on the baking sheet helps control spreading.
Final Thoughts
This Peanut Butter and Jelly Cookies Recipe is pure joy in cookie form, blending nostalgic flavors with the comfort of a homemade treat. The process is simple enough to do with family or friends, and the end result always brings smiles and happy taste buds. So go ahead, roll up your sleeves and bake a batch—you’ll soon find out why these cookies become an instant favorite at any table.
Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jelly into a delightful baked treat. Soft, tender cookies encase a frozen dollop of jam that melts during baking, creating a luscious, gooey center. Perfect for a nostalgic snack or dessert, these cookies bring a new twist to the beloved sandwich favorite.
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, then place the plate in the freezer for about 15 minutes to firm up the jam portions.
- Prepare the Cookie Dough: In a microwave-safe bowl, melt the butter in 20-second increments until fully melted. Stir in the peanut butter until well combined. Add the brown sugar and granulated sugar, mixing until smooth. Let the mixture cool until just warm to the touch. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the peanut butter mixture, mixing until just combined. Stir in the eggs, milk, and vanilla extract until the dough comes together.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper. Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls. Flatten each ball into a disk about 3 inches in diameter. Place a frozen jam portion in the center of each disk. Carefully fold the edges of the dough over the jam, sealing it inside. Roll the filled dough ball between your palms to smooth any seams. Optionally, roll the dough balls in granulated sugar for a sugared exterior.
- Bake: Place the assembled cookies on the prepared baking sheets, leaving space between them as they will spread. Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes. Transfer the cookies to wire racks to cool completely.
Notes
- Freezing the jam helps prevent it from melting too quickly and ensures a gooey center in the finished cookie.
- Make sure the peanut butter is natural and well stirred to maintain a smooth dough texture.
- Allow the cookie dough to cool slightly after mixing the wet ingredients to prevent cooking the eggs prematurely and affecting texture.
- Rolling the dough balls in granulated sugar before baking adds a nice crunchy texture and a pretty finish.
- Store leftover cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
