Peanut Butter and Jelly Cookies

Peanut butter and jelly cookies are soft and chewy peanut butter cookies, rolled in a crunchy sugar coating, with a strawberry jam filled center.

In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.

Step 1:  

Cream the butter with the light brown and granulated sugars until smooth and well combined. Cream in the peanut butter on medium speed for 1 minute until well combined. On low mix in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined.

Step 2:  

Cover the cookies in plastic wrap and transfer to the fridge to rest and chill for 30 - 60 minutes while the oven preheats. The chilling step is optional, but the cookies spread a bit less when chilled for a bit.

Step 3:  

Preheat the oven to 350 F (177 C) for 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour the sugar into a small bowl and set aside.

Step 4:  

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the pb cookie dough into a ball. Roll the cookie dough ball into sugar. Using your thumb or teaspoon measuring spoon, press a indention or little well into the center of the cookies. Fill each center with a teaspoon (5 ml) of jelly or jam.

Step 5:  

Bake at 350 F (177 C) for 14 -15 minutes or until the edges of the cookies are set and some cracks have formed across the edges of the cookie.

Step 6:  

If you like, spoon a teaspoon more jelly into each of the pb & j thumbprint cookies while they are still hot. To make the best peanut butter and jelly cookies even better, drizzle melted peanut butter on top of each cookie and sprinkle some chopped peanuts while the cookies cool.

Step 7:  

Get the recipe by clicking the button below!