Description
Delightfully soft and chewy Peanut Butter and Jelly Cookies combining creamy peanut butter with a sweet strawberry jam center. These classic cookies feature a buttery dough enriched with both granulated and brown sugars for extra moisture and flavor, baked to golden perfection with a subtle peanut butter drizzle for an optional finishing touch.
Ingredients
Scale
Cookie Dough
- 1 cup cream peanut butter (additional for drizzle if desired)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
Filling
- 1 cup strawberry jam
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to prevent sticking and facilitate even baking.
- Cream Ingredients: In a stand mixer or using a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and softened butter until the mixture is smooth and fluffy. Add in the eggs and vanilla extract, mixing until just combined.
- Add Dry Ingredients: Sprinkle in the baking soda, baking powder, salt, and all-purpose flour. Mix gently until the dough just comes together without overmixing to maintain a tender texture.
- Scoop and Fill Cookies: Using a medium cookie scoop (approximately 3 tablespoons), portion dough balls onto one of the prepared baking sheets, keeping about 2 inches between each. Press the back of a tablespoon into the center of each dough ball to create an indent. Fill each indent with a scant teaspoon of strawberry jam.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-14 minutes, until the edges of the cookies are lightly golden but the centers remain soft. Remove the cookies from the oven and allow them to cool fully on the baking sheet.
- Optional Peanut Butter Drizzle: Once cooled completely, melt some additional peanut butter in the microwave until smooth. Drizzle the melted peanut butter evenly over the cookies for added flavor and decoration.
Notes
- Allow cookies to fully cool on the baking sheet before transferring to a cooling rack to avoid breaking.
- You can substitute the strawberry jam with any other fruit jam or preserves of your choice.
- For an extra nutty flavor, use natural peanut butter, but expect the dough to be slightly less creamy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If your peanut butter is thick, warming it slightly before measuring helps with easier mixing and drizzling.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
