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
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, 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.
