Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jam into soft, chewy treats. With a buttery dough and a jam-filled center, they bake up golden and perfect for a nostalgic snack or dessert.
Ingredients
Butter and Peanut Butter Mixture
- 1 stick (113 grams) unsalted butter
- 1 cup (270 grams) creamy natural peanut butter, very well stirred
- 1 cup (200 grams) packed light brown sugar
- 3/4 cup (150 grams) granulated sugar
Dry Ingredients
- 2 ¾ cups (349 grams) bleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Filling
- ¾ cup (240 grams) strawberry jam or jelly, chilled
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Butter and Sugars: In a large microwave-safe bowl, melt the butter in 20-second bursts until fully melted. Stir in the creamy natural peanut butter until well combined, then whisk in the light brown sugar and granulated sugar. Set this mixture aside to cool until just warm.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and fine sea salt to ensure even distribution of the leavening agents.
- Combine Wet Ingredients: To the slightly cooled butter mixture, add the eggs, milk, and vanilla extract. Whisk thoroughly until all ingredients are well emulsified.
- Incorporate Dry into Wet: Gradually add the flour mixture to the wet ingredients, stirring gently with a sturdy spatula until just combined. Avoid overmixing to keep the cookies tender.
- Shape Cookies and Add Jam: Using a large spring-loaded cookie scoop, portion out 3-tablespoon rounds of dough. Roll each between your palms to smooth, then use your thumb to create a well in the center. Spoon 1 heaping teaspoon of chilled strawberry jam into each well and partially seal with dough, leaving some jam visible. Roll lightly to form a ball and place on the prepared baking sheet about 3 inches apart, jam side up.
- Bake Cookies: Bake in the preheated oven for approximately 14 minutes, or until cookies are puffed and edges turn lightly brown.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes after baking to set, then transfer them to a wire rack to cool completely.
- Store: Keep the cooled cookies in an airtight container for up to two days, noting that they will soften the longer they sit.
Notes
- Use creamy natural peanut butter for the best texture and flavor; make sure it is very well stirred.
- Chilling the jam helps it hold its shape during baking and prevents it from melting too much into the dough.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Spacing cookies about 3 inches apart ensures they don't merge during baking.
- These cookies become softer after a day, so enjoy fresh for a firmer texture or after resting for a chewier bite.
