Peanut Butter and Jelly Cookies bring the classic sandwich flavors into a delicious and nostalgic dessert. These soft, chewy cookies feature a rich peanut butter base with a sweet dollop of jelly nestled in the center, creating the perfect balance of salty and sweet. Ideal for after-school Snacks, casual gatherings, or as a delightful treat for yourself, these cookies are easy to make and guaranteed to be a hit with all ages!
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Cookies
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Filling
- 1/3 cup (80 g) jelly or jam of your choice (e.g., strawberry, grape, or raspberry)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Shape the Cookies
- Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to gently press a shallow indentation into the center of each dough ball.
Step 4: Fill and Bake
- Fill each indentation with about 1/2 teaspoon of jelly or jam.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. Avoid overbaking to keep the cookies soft.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Jelly options: Use your favorite flavor of jelly or jam to customize the cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze the unbaked dough balls for up to 3 months. Thaw slightly, add jelly, and bake as directed.
Why These Cookies Are Special
The combination of peanut butter and jelly in cookie form creates a comforting treat that’s reminiscent of childhood. The soft and chewy peanut butter cookie provides the perfect base for the fruity sweetness of the jelly, making each bite indulgent and satisfying.
Conclusion
Peanut Butter and Jelly Cookies are a delightful twist on a classic flavor combination that’s sure to bring a smile to anyone who tries them. Easy to make and full of nostalgic charm, these cookies are perfect for any occasion. Bake a batch today and enjoy the sweet and salty goodness of this timeless pairing!
Frequently Asked Questions
Can I make the peanut butter cookie dough ahead of time?
Yes, you can definitely make the cookie dough ahead of time! You can prepare the dough, roll it into balls, and freeze them on a baking sheet for about an hour until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months. When ready to bake, thaw the dough balls slightly, make the indentation, add the jelly, and bake as directed, adding a minute or two to the baking time if necessary. You can also refrigerate the dough for up to 2 days before baking.
What are some good substitutions for peanut butter in this recipe?
If you have a peanut allergy or simply prefer a different flavor, you can substitute the peanut butter with other nut butters like almond butter or sunflower seed butter. Use the same 1/2 cup (120 g) measurement for a direct substitution. The flavor will change, of course, but the texture and overall cookie experience will remain similar. For a nut-free option, use tahini, but note that the flavor will be quite different.
How do I know when the peanut butter and jelly cookies are perfectly baked?
The cookies are done when the edges are set and lightly golden, typically after 10-12 minutes of baking at 350°F (175°C). The centers should still appear soft. You can also gently touch the edges of a cookie; they should feel firm but not hard. Avoid overbaking, as this will result in dry, crumbly cookies. If you have an oven thermometer, ensure your oven is calibrated correctly for consistent results.
Can I double or scale up this recipe to make a larger batch of cookies?
Yes, you can easily double or scale up this recipe. If doubling, use the same baking time, but you may need to bake the cookies in batches. Ensure you have enough baking sheets and space in your oven. For a larger batch, consider using a stand mixer to cream the butter and sugars, as it will be easier to manage the increased volume of ingredients. Adjust baking time slightly if necessary, watching for the edges to set and lightly brown.
What are some of the nutritional highlights of these peanut butter and jelly cookies?
These cookies offer a source of protein and healthy fats from the peanut butter, and some fiber from the flour. The jelly provides a dose of fruit and natural sugars. While they are a treat, the peanut butter contributes to satiety, and the cookies can be a fun way to enjoy a small portion of a balanced diet. Consider using whole wheat flour for added fiber.
Peanut Butter and Jelly Cookies
A delightful combination of classic flavors in cookie form, perfect for a sweet treat or dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 cup peanut butter smooth or chunky
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup jelly or jam your choice of flavor
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour and baking soda.
- In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well blended.
- Gradually add the dry ingredients to the peanut butter mixture, mixing just until incorporated.
- Roll the dough into 1-inch balls and place on ungreased cookie sheets.
- Make a small indentation in the center of each cookie and fill with about 1/4 teaspoon of jelly or jam.
- Bake for 8-10 minutes, until the edges are set and lightly golden. Let cool before serving.
Notes
Store cookies in an airtight container for up to a week.
