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Easy Peanut Butter and Jelly Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 13 reviews
  • Author: Sue
  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Total Time: 23 minutes
  • Yield: 28 cookies
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These easy Peanut Butter and Jelly Cookies combine the classic flavors of peanut butter and sweet seedless jam into a soft, chewy cookie with a slightly crisp edge. Perfectly baked with a jam dollop on top and optional garnishes of melted peanut butter and chopped peanuts, these cookies are delightful treats for any occasion. Quick to prepare and bake, they are ideal for cookie lovers craving a nostalgic taste with a homemade touch.

Ingredients

Cookie Dough

  • 1/2 cup butter (1 stick)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1 cup creamy peanut butter (preferably Jif)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Topping and Garnish

  • 1/2 cup seedless jam (stirred to remove lumps)
  • Additional jam (for topping, optional)
  • Melted peanut butter (for garnish, optional)
  • Chopped peanuts (for garnish, optional)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  2. Cream Butter: In a large bowl or stand mixer, beat the 1/2 cup butter until smooth and creamy, scraping down the sides of the bowl to ensure even mixing.
  3. Add Sugars: Add 3/4 cup granulated sugar and 1/4 cup packed brown sugar to the butter. Beat well until the mixture becomes fluffy with no visible chunks of butter.
  4. Incorporate Peanut Butter: Add 1 cup creamy peanut butter to the sugar mixture and beat until fully combined, creating a smooth dough base.
  5. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until evenly incorporated.
  6. Combine Dry Ingredients: Spoon 1 1/2 cups all-purpose flour into the bowl without stirring. Sprinkle 1 teaspoon baking soda and 1/4 teaspoon kosher salt over the flour. Stir these dry ingredients slightly with a teaspoon to mix them together.
  7. Mix Dough: Turn on the mixer to combine the dry ingredients into the wet dough carefully. Stop as soon as the dough comes together but still shows some flour streaks. Scrape the bowl and continue mixing until no flour streaks are visible. Avoid overmixing to prevent tough cookies.
  8. Shape Dough Balls: Using a cookie scoop, shape the dough into 1 1/2 inch balls and place them spaced a couple of inches apart on the prepared baking sheets (12 cookies per 11x17 inch pan).
  9. Flatten Cookies: Dip a fork into sugar or flour to prevent sticking. Press the fork down perpendicularly onto each dough ball twice, flattening them to about 1/2 inch thickness. Re-dip the fork in sugar or flour as needed.
  10. Add Jam Center: Stir 1/2 cup seedless jam to remove lumps. Using a teaspoon, carefully spoon about 1 teaspoon of jam into the center of each cookie, avoiding the edges to prevent spreading and gumminess.
  11. Bake: Bake at 350°F for 13-15 minutes or until the edges are set and just beginning to brown slightly. Do not underbake, as the jam’s moisture requires a thorough bake.
  12. Cool: Let cookies rest on the baking sheet for 5-10 minutes to firm up before transferring to a wire rack to cool completely.
  13. Add Final Touches: For presentation, optionally add more stirred jam on top, drizzle melted peanut butter, and sprinkle chopped peanuts once cooled.
  14. Store: Store any leftovers in a tightly sealed container for up to 3 days to maintain freshness.
  15. Freeze Dough (Optional): To freeze, shape and flatten the dough balls, then place on a baking sheet to freeze first. Transfer frozen cookies into a ziplock. Bake from frozen with an additional 1-3 minutes baking time. Optionally, add jam before freezing and flash freeze to keep topping intact.

Notes

  • For best texture, do not overmix the dough to avoid tough cookies.
  • Using creamy peanut butter provides a smoother cookie, but crunchy peanut butter can add interesting texture.
  • Ensure jam stays in the center of the cookie during baking to prevent spreading and gummy edges.
  • These cookies are delicate; underbaking is not recommended due to jam moisture.
  • Cookie dough freezes well, making it convenient for future baking sessions.
  • Adding extra garnishes like melted peanut butter and chopped peanuts enhances flavor and appearance.

Find it online: https://suerecipe.com/easy-peanut-butter-and-jelly-cookies-recipe/