If you’ve ever wished you could capture the nostalgic joy of a classic sandwich in a cookie form, then this Peanut Butter and Jelly Cookies Recipe is your new best friend. These delightful treats combine the rich, creamy texture of peanut butter cookies with pockets of luscious strawberry jelly, creating a perfect balance of sweet and savory in every bite. Whether you’re craving a nostalgic snack or searching for a crowd-pleasing dessert, this recipe brings warmth and comfort with every batch you bake.
Ingredients You’ll Need
The beauty of this Peanut Butter and Jelly Cookies Recipe is in its simplicity. The ingredients are straightforward yet essential, each bringing their unique magic to the cookie’s flavor, texture, and overall charm. From creamy peanut butter to a touch of vanilla, each component plays a starring role in crafting these scrumptious cookies.
- Unsalted butter: Softened butter adds a tender crumb and richness to the cookie base.
- Creamy natural peanut butter: Gives the cookies their signature peanut flavor and smooth texture.
- Light brown sugar: Adds moisture and a subtle molasses note that deepens the flavor.
- Granulated sugar: Helps create a slight crunch and balances the sweetness.
- All-purpose flour: Forms the structure of the cookie while keeping it soft and chewy.
- Baking soda and baking powder: Work together for the perfect rise and lightness.
- Fine sea salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Bind ingredients and add moisture for a tender bite.
- Milk: Adds a touch of creaminess and helps the dough come together smoothly.
- Vanilla extract: Infuses warmth and depth of flavor.
- Strawberry jam or jelly: The star filling that delivers that authentic peanut butter and jelly experience.
How to Make Peanut Butter and Jelly Cookies Recipe
Step 1: Prepare the Filling
Start by spooning teaspoon-sized mounds of strawberry jam onto a parchment-lined plate. Pop the plate into the freezer for about 15 minutes to firm up the jelly. This ensures the filling won’t melt right away when it’s wrapped in dough and baked, preserving that delightful gooey center we all love.
Step 2: Create the Cookie Dough Base
In a microwave-safe bowl, melt the butter in short increments until fully liquefied. Stir in the creamy peanut butter until completely smooth. Then gradually add the light brown sugar and granulated sugar, mixing until the mixture is silky and glossy. Let this mixture cool until it’s just warm to the touch to avoid scrambling the eggs in the next steps.
Step 3: Mix Dry Ingredients Separately
Whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt in another bowl. This ensures it’s evenly distributed throughout the dough for consistent texture and rise.
Step 4: Combine Wet and Dry Components
Now fold the dry ingredients into the peanut butter mixture, stirring gently until just combined. Next, add in the eggs, milk, and vanilla extract, mixing until the dough comes together in a soft but manageable mass perfect for shaping.
Step 5: Assemble the Cookies
Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper. Scoop generous 3-tablespoon portions of dough, rolling them between your palms into smooth balls. Flatten each one into a disk roughly 3 inches in diameter. Place one frozen jam mound into the center of each disk, then carefully fold the dough edges over to seal the jelly inside. Roll the filled dough gently to even out any creases, optionally rolling them in granulated sugar for an inviting sparkle.
Step 6: Bake to Perfection
Arrange the cookies on your baking sheets with ample space for spreading. Bake for 12-14 minutes until the edges are set but the centers remain a touch soft, promising a chewy delight. Let the cookies rest on the baking sheet for 10 minutes before transferring to wire racks to cool completely, which helps them hold their shape and finish setting beautifully.
How to Serve Peanut Butter and Jelly Cookies Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted white chocolate can add a lovely touch of elegance and sweetness. Fresh strawberry slices or a mint leaf on top can elevate your presentation, making your peanut butter and jelly cookies feel extra special.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream for an irresistible dessert combination. For a cozy afternoon treat, enjoy them alongside a warm mug of tea or coffee that complements the peanut butter’s richness.
Creative Ways to Present
Try stacking the cookies with a spread of peanut butter between two for a double dose of flavor, or serve them in a picnic basket alongside classic sandwiches for a playful twist on a traditional snack time. They also make fantastic edible gifts, wrapped in colorful parchment tied with a ribbon for a personal touch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to 4 days. This storage method preserves their softness while maintaining that tempting jam center’s moist texture.
Freezing
If you want to enjoy these cookies longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. This prevents them from sticking together. When frozen, they’ll last for up to 3 months and can be thawed as needed.
Reheating
To bring back that fresh-baked feel, warm the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This revives the gooey jelly and soft peanut buttery dough, making each bite just as delightful as on day one.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a wonderful texture contrast to the cookies, making each bite even more interesting with bits of peanuts. Just be sure it’s well stirred before mixing.
Is it possible to substitute the strawberry jam with another flavor?
Definitely! Raspberry, grape, or even apricot jam can make great alternatives, each offering a unique twist on the classic pairing. Just choose a jam that complements peanut butter well and freeze the portions as instructed.
Can I make these cookies gluten-free?
You can swap the all-purpose flour for a gluten-free blend baked for one-to-one replacement. Keep in mind that gluten-free doughs may be a bit more delicate, so handle gently when folding in the filling.
Why do I need to freeze the jam before using it?
Freezing the jam helps it stay firm during assembly and baking, preventing it from melting and spreading all over the cookie dough. This keeps the jelly perfectly sealed inside, giving you that satisfying burst of flavor in each bite.
How big should the cookie portions be before filling?
Using about 3 tablespoons of dough per cookie ensures there’s enough dough to fully encase the filling without breaking or spilling. Flattening the dough to about 3 inches in diameter creates a perfect nest for the jam.
Final Thoughts
Making this Peanut Butter and Jelly Cookies Recipe is like wrapping up warm memories in a delicious, chewy package. Once you try these, they’ll quickly become a go-to treat for cozy afternoons or special occasions. Don’t wait to share this recipe with your loved ones—the comforting flavors and joyful experience are best enjoyed together!
Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jam in a soft, chewy cookie. Each cookie is filled with a chilled dollop of jam, creating a delightful surprise in every bite. Perfect for a nostalgic treat or an impressive dessert at gatherings.
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, then place the plate in the freezer for about 15 minutes to firm up the jam portions.
- Melt Butter and Mix Peanut Butter: In a microwave-safe bowl, melt the butter using 20-second increments until fully melted. Stir in the peanut butter until well combined.
- Add Sugars: Add the brown sugar and granulated sugar, mixing until smooth. 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 sea salt.
- Combine Dry and Wet Ingredients: 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.
- Shape Dough: Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls.
- Flatten and Fill: Flatten each ball into a disk about 3 inches in diameter. Place a frozen jam portion in the center of each disk.
- Enclose Jam: Carefully fold the edges of the dough over the jam, sealing it inside. Roll the filled dough ball between your palms to smooth any seams.
- Optional Sugar Coating: Roll the dough balls in granulated sugar for a sugared exterior, if desired.
- Bake Cookies: Place the assembled cookies on the prepared baking sheets, leaving space between them as they will spread. Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
- Cool on Sheets: Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes.
- Cool Completely: Transfer the cookies to wire racks to cool completely.
Notes
- Chilling the jam helps prevent it from melting too much during baking.
- Make sure the butter-peanut butter mixture is just warm, not hot, before adding eggs to avoid scrambling them.
- Rolling cookies in granulated sugar before baking gives them a nice sweet crust and slightly crunchy texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Use natural peanut butter with no added sugar or oils for a more wholesome cookie.
