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
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.
- 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.
