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
Scale
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
