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There is something utterly irresistible about a perfectly soft, chewy cookie that hides a sweet surprise inside, and this Peanut Butter and Jelly Cookies Recipe captures that nostalgic magic in every bite. Imagine the rich, creamy peanut butter cookie dough wrapped snugly around a luscious, slightly tart dollop of strawberry jam, creating a harmonious dance of flavors and textures that instantly transports you back to childhood afternoons with a grown-up twist. Whether you’re baking for a cozy night in or a lively gathering, these cookies promise to deliver pure comfort and joy.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of these familiar ingredients, each playing a vital role in crafting the perfect cookie. From creamy peanut butter to sweet jam, every component contributes to the cookies’ inviting aroma, tender crumb, and irresistible flavor balance.
- Unsalted butter (1 stick, 113 grams): Softened to create a rich, tender base for the cookie dough.
- Creamy natural peanut butter (1 cup, 270 grams): Well stirred, it brings that iconic nutty flavor and creamy texture.
- Light brown sugar (1 cup, 200 grams): Packed tightly, adding depth and subtle molasses notes.
- Granulated sugar (¾ cup, 150 grams): Adds sweetness and helps create a slight crunch.
- Bleached all-purpose flour (2 ¾ cups, 349 grams): The sturdy foundation for great structure and softness.
- Baking soda (¾ teaspoon): Gives the cookies a gentle rise and a tender crumb.
- Baking powder (½ teaspoon): Works alongside baking soda for the perfect texture.
- Fine sea salt (½ teaspoon): Enhances all the flavors without overpowering.
- Large eggs (2): At room temperature, they bind ingredients and add moisture.
- Milk (1 tablespoon): Adds a touch of tenderness to the cookie dough.
- Vanilla extract (2 teaspoons): Elevates the cookie’s flavor with warm, sweet notes.
- Strawberry jam or jelly (¾ cup, chilled): The sweet and tangy filling that makes these cookies truly special.
How to Make Peanut Butter and Jelly Cookies Recipe
Step 1: Prepare the Filling
Start by spooning teaspoon-sized mounds of chilled strawberry jam onto a parchment-lined plate, then pop this into the freezer for about 15 minutes. Freezing the jam helps it hold its shape inside the cookie later, so don’t skip this crucial step.
Step 2: Melt the Butter and Mix Peanut Butter
In a microwave-safe bowl, melt the softened butter in short bursts until fully liquefied. Stir in the creamy peanut butter until the mixture is smooth and well combined—this rich blend is the foundation for your cookie dough.
Step 3: Add Sugars
Next, mix in both the light brown sugar and granulated sugar until everything is perfectly smooth. This step ensures your cookies have just the right sweetness and a subtle hint of caramel from the brown sugar.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, baking powder, and fine sea salt. This keeps your leavening agents evenly distributed, contributing to a consistent texture in your cookies.
Step 5: Combine Dough
Allow the peanut butter and butter mixture to cool until it’s just warm to the touch so you don’t scramble the eggs. Then, gradually add your dry ingredients, mixing gently until combined, followed by the eggs, milk, and vanilla extract, stirring just until the dough forms. Resist overmixing to keep the cookies tender.
Step 6: Shape and Fill the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a large cookie scoop, portion out about 3 tablespoons of dough each. Roll into balls, then flatten each into a disk approximately 3 inches wide. Place a frozen jam mound in the center, carefully fold the edges over it to seal the jam inside, and smooth out the seams by rolling between your palms. For a finished look and slight crunch, roll each ball in granulated sugar (optional).
Step 7: Bake to Perfection
Arrange the filled cookies on your baking sheets with plenty of space between them to accommodate spreading. Bake for 12 to 14 minutes until the edges set and the centers are still a bit soft. Let them cool on the pans for 10 minutes before transferring to wire racks to finish cooling completely. This cool-down time allows the cookies to firm up just right.
How to Serve Peanut Butter and Jelly Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top just as they come out of the oven to enhance the flavors and add a delightful contrast to the sweetness. You can also lightly dust with powdered sugar for an elegant touch.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of tea or coffee to balance the rich peanut butter flavor and sweet jam. For brunch, serve alongside fresh berries or simple vanilla yogurt to add freshness.
Creative Ways to Present
For a fun twist, arrange the cookies on a tiered dessert platter with fresh strawberries tucked in between. Serve individually wrapped in cellophane tied with a ribbon as charming gifts, or try sandwiching two cookies with extra jam for a peanut butter and jelly cookie sandwich extravaganza!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days to maintain their chewy texture and flavorful jam center. A quick reheat will rejuvenate their softness perfectly.
Freezing
If you want to bake in advance or save some for later, freeze the unbaked dough balls or fully baked cookies. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer container or bag for up to 3 months.
Reheating
To enjoy that freshly baked taste, warm your cookies in a preheated oven at 300°F (150°C) for about 5 minutes. Alternatively, a quick 10-second microwave zap can revive their soft, gooey charm without drying them out.
FAQs
Can I use crunchy peanut butter for this Peanut Butter and Jelly Cookies Recipe?
Absolutely! Using crunchy peanut butter will add a delightful nutty texture inside the cookie, making every bite even more interesting. Just be mindful that crunchy peanut butter may slightly alter the overall softness.
What kind of jam works best in these cookies?
Strawberry jam is classic and delicious, but feel free to experiment with raspberry, grape, or even blackberry jam. Just make sure the jam is chilled and firm enough to hold its shape during assembly and baking.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that you trust, but keep in mind the texture might be slightly different. Adding a bit of xanthan gum often helps mimic the elasticity of gluten.
Is it okay to eat the cookie dough raw?
Since this recipe contains raw eggs and flour, it’s best to bake the dough before eating to avoid any risk of foodborne illness. Enjoy the irresistible aroma while baking as a delicious preview!
How do I prevent the jam from leaking out during baking?
Freezing the jam mounds before assembling the cookies is key to preventing leaks. Also, carefully sealing the edges of the dough over the jam and smoothing the seams makes a big difference in keeping that luscious center perfectly intact.
Final Thoughts
If you’re searching for a cookie that captures the fun of childhood favorites with a gourmet twist, this Peanut Butter and Jelly Cookies Recipe is your new go-to. The rich peanut butter dough hugging a sweet burst of fruity jam creates a comforting, memorable treat that’s perfect anytime you want to bake with love. I can’t wait for you to try it and share these delightful bites with your friends and family!
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Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter and Jelly Cookies combine the classic flavors of peanut butter and strawberry jam in a soft, chewy cookie. Filled with a sweet center of chilled strawberry jam, these cookies offer a delightful twist on a nostalgic favorite, perfect for snacking or sharing.
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.
- Freeze the Jam: Place the plate in the freezer for about 15 minutes to firm up the jam portions.
- Melt Butter: In a microwave-safe bowl, melt the butter in 20-second increments until fully melted.
- Combine Peanut Butter: Stir in the peanut butter until well combined.
- Add Sugars: Add the brown sugar and granulated sugar, mixing until smooth.
- Cool Mixture: Let the mixture cool until just warm to the touch.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Dry with Wet: Add the dry ingredients to the peanut butter mixture, mixing until just combined.
- Add Eggs, Milk, and Vanilla: Stir in the eggs, milk, and vanilla extract until the dough comes together.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper.
- Scoop Dough: Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls.
- Flatten Dough Balls: Flatten each ball into a disk about 3 inches in diameter.
- Add Jam Filling: Place a frozen jam portion in the center of each disk.
- Seal Jam Inside: Carefully fold the edges of the dough over the jam, sealing it inside.
- Smooth Dough Balls: Roll the filled dough ball between your palms to smooth any seams.
- Optional Sugar Coating: Optional: Roll the dough balls in granulated sugar for a sugared exterior.
- Bake Cookies: Place the assembled cookies on the prepared baking sheets, leaving space between them as they will spread.
- Baking Time: Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
- Cool on Baking Sheets: Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes.
- Cool on Wire Racks: Transfer the cookies to wire racks to cool completely.
Notes
- Chilling the jam portions before assembling prevents them from melting during baking.
- Using natural peanut butter gives a richer peanut flavor but can be substituted with creamy peanut butter as preferred.
- Do not overmix the dough once the flour is added to ensure tender cookies.
- Rolling the cookies in sugar before baking adds a nice crunch and sparkle to the exterior.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
