If you have a soft spot for classic childhood flavors, this Peanut Butter and Jelly Cookies Recipe is an absolute must-try. It captures the nostalgia of your favorite sandwich but transforms it into a delightful, chewy cookie that bursts with creamy peanut butter goodness and a sweet, fruity center. These cookies are not only charmingly simple to make but also a fun surprise with every bite, marrying two iconic tastes into a single, irresistible treat.
Ingredients You’ll Need
Every ingredient in this Peanut Butter and Jelly Cookies Recipe plays a crucial role in achieving the perfect balance of flavor and texture. From the richness of peanut butter to the sweet jam filling, each adds its own magic.
- Unsalted butter: Softened to bring creaminess and help the cookie dough hold together perfectly.
- Creamy natural peanut butter: Well stirred for that signature nutty flavor and smooth texture that’s essential to these cookies.
- Brown sugar: Adds moisture and a deep caramel-like sweetness to keep the cookies chewy.
- Granulated sugar: Provides a slight crunch and helps balance the flavors.
- All-purpose flour: The backbone for the cookie structure; using bleached flour results in a soft, tender crumb.
- Baking soda and baking powder: Leavening agents that give these cookies just the right rise and fluffiness.
- Fine sea salt: Enhances all the sweetness and nutty richness by creating flavor contrast.
- Large eggs: Bind everything together and add richness.
- Milk: Adds moisture to create a cookie dough that’s easy to work with.
- Vanilla extract: A little extra warmth and depth of flavor.
- Strawberry jam or jelly: Chilled for the filling, creating that classic PB&J surprise inside every cookie.
How to Make Peanut Butter and Jelly Cookies Recipe
Step 1: Prepare the Filling
The secret to the perfect stuffed cookie is chilled jam. Spoon teaspoon-sized dollops of the strawberry jam onto a parchment-lined plate, then pop them into the freezer for about 15 minutes to firm up. This step ensures your jelly won’t melt into the dough while baking but will remain a gooey, flavorful center.
Step 2: Make the Peanut Butter Cookie Dough
Start by melting the unsalted butter in short bursts in the microwave until fully melted. Then, stir in the creamy peanut butter until fully combined and silky smooth. Next, incorporate both the brown and granulated sugars for sweetness and texture, mixing until smooth. Allow the mixture to cool until just warm. Separately, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Add these dry ingredients to the peanut butter mix and blend just until combined. Finally, fold in the eggs, milk, and vanilla extract, bringing your cookie dough together into a soft, workable ball.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a large cookie scoop or tablespoons, portion out dough balls about 3 tablespoons each. Flatten each ball into a disk roughly 3 inches wide. Place a frozen jam mound in the center of each disk, then carefully fold the dough edges over to seal the jam inside. Roll gently between your palms to smooth over seams, and optionally, roll the dough balls in granulated sugar for a fun, sparkling finish.
Step 4: Bake to Perfection
Arrange the filled dough balls on the baking sheets with ample space between them since they will spread during baking. Bake for 12 to 14 minutes or until the edges are set and the centers still appear slightly soft. Let the cookies cool on the baking sheets for 10 minutes to firm up before transferring to wire racks to cool completely and reveal their delicious filling.
How to Serve Peanut Butter and Jelly Cookies Recipe
Garnishes
While the cookies are perfect on their own, a light dusting of powdered sugar or drizzling some melted peanut butter over the top can make them look and taste even more inviting. Sprinkling a few crushed peanuts around the serving platter adds a nice visual crunch and reinforces that incredible peanut flavor.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of tea or coffee, making them a perfect afternoon treat or an after-dinner indulgence. For a brunch twist, serve with fresh fruit to tie back to the fruity jelly center.
Creative Ways to Present
To surprise guests, arrange the cookies in a pretty tin or stack them in layers with parchment paper in between for a charming gift. You could even sandwich two cookies together for an extra jammy PB&J experience. Mini jars of jam on the side invite guests to add more of their favorite fruity flavor.
Make Ahead and Storage
Storing Leftovers
Store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 5 days. The cookies will retain their chewy texture while the jam filling stays luscious and fresh.
Freezing
If you want to keep these cookies longer, freeze them in a sealed container or freezer bag, separated by parchment paper, for up to 3 months. Thaw at room temperature before serving to enjoy that soft, warm filling once again.
Reheating
To bring your frozen or day-old cookies back to their ooey-gooey best, warm them gently in the microwave for 10 to 15 seconds or bake in a 300°F oven for 5 minutes. You’ll be greeted by that fresh-from-the-oven peanut butter aroma in no time.
FAQs
Can I use any flavor of jelly for the filling?
Absolutely! While strawberry jam is classic, raspberry, grape, or even apricot jelly work beautifully and offer fun twists on the traditional flavor profile.
Is natural peanut butter better for this recipe?
Natural peanut butter lends a wonderful, authentic nutty flavor, but it’s important that it’s well stirred so the oils mix back in evenly, ensuring the cookie dough has the right consistency.
Can I make these cookies vegan?
Swapping butter for vegan margarine and using flax eggs or another egg substitute can work, but the texture and flavor might vary slightly. The jelly and peanut butter filling is naturally vegan, which is a plus!
Do I need to chill the dough before baking?
In this recipe, the dough doesn’t require chilling because the frozen jam filling helps maintain structure, and the dough itself is firm enough to work with right away.
How do I prevent the jam from leaking during baking?
Freezing the jam portions before assembling the cookies is key. Also, sealing the dough carefully around the filling prevents leaks and keeps the jam perfectly encased.
Final Thoughts
Trust me when I say this Peanut Butter and Jelly Cookies Recipe will become one of your go-tos for cozy baking sessions. It’s a delightful way to relive the simple pleasure of a PB&J with a gourmet cookie twist that friends and family will adore. So roll up your sleeves and enjoy every delicious moment of making and sharing these charming treats!
Print
Peanut Butter and Jelly Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Delight in these soft and chewy Peanut Butter and Jelly Cookies that combine the classic flavors of creamy peanut butter and sweet strawberry jam. With a tender cookie dough enveloping a frozen dollop of strawberry jam, these cookies offer a perfect balance of rich, nutty, and fruity flavors. Perfect for a nostalgic treat or a fun bake with family.
Ingredients
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
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 create small frozen jam portions for the cookies.
- Freeze the Jam: Place the plate with jam mounds in the freezer for about 15 minutes to firm up the jam, making it easier to handle during assembly.
- Melt the Butter: In a microwave-safe bowl, melt the unsalted butter in 20-second increments until fully melted, ensuring an even melt without overheating.
- Mix Peanut Butter: Stir the creamy natural peanut butter into the melted butter until the mixture is smooth and well combined, forming the base for the dough.
- Add Sugars: Add the light brown sugar and granulated sugar to the mixture and stir until fully integrated and smooth.
- Cool Mixture: Allow the butter, peanut butter, and sugar mixture to cool until it is just warm to the touch, preventing cooked eggs in the next step.
- Combine Dry Ingredients: In a separate bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and fine sea salt to evenly distribute the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the peanut butter mixture, stirring gently until just combined to avoid over-mixing.
- Add Eggs and Flavorings: Stir in the eggs, milk, and vanilla extract until a cohesive cookie dough forms.
- Preheat Oven and Prepare Baking Sheets: 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), portion the dough and roll each into a ball.
- Flatten Dough Balls: Flatten each ball into a disk approximately 3 inches in diameter to prepare for adding the jam.
- Add Jam Centers: Place a frozen jam portion in the center of each flattened disk.
- Seal the Cookies: Carefully fold the edges of the dough over the jam, sealing it completely inside the dough to prevent leaks during baking.
- Smooth Seams: Roll the filled dough ball between your palms to smooth out any seams and ensure a uniform shape.
- Optional Sugaring: For a sweet, slightly crunchy exterior, roll the dough balls in granulated sugar before baking.
- Arrange on Baking Sheet: Place the assembled cookies on the prepared baking sheets spaced apart to allow spreading.
- Bake Cookies: Bake for 12-14 minutes until the edges are set, and the centers remain slightly soft for a chewy texture.
- Cool on Sheets: Remove from oven and let cookies cool on the baking sheets for about 10 minutes so they firm up properly.
- Transfer to Wire Racks: Move the cookies to wire racks to cool completely, ensuring proper air circulation and preventing sogginess.
Notes
- Using chilled or frozen jam portions helps prevent the jam from melting and leaking too much during baking.
- Do not overmix the dough once the dry ingredients are added to maintain tender cookies.
- Rolling the dough balls in sugar before baking adds a delightful crunch and sparkle to the cookies.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
- Allow cookies to cool completely before storing to prevent condensation inside the container.
- For a vegan variation, substitute butter with vegan butter and eggs with flax eggs, though texture may vary.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
