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
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, 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.
