Peanut Butter and Jelly Cookies Recipe
Peanut butter and jelly cookies are soft and chewy peanut butter cookies, rolled in a crunchy sugar coating, with a strawberry jam filled center. Top these easy to make peanut butter jelly cookies with a dollop of more jelly, a drizzle of PB and chopped peanuts after baking. These pb and j cookies are just like the classic sandwich in cookie form.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 teaspoon measuring spoon optional
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar
- 1 cup (156 g) creamy peanut butter
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (50 g) granulated sugar for rolling optional
- ½ - 1 cup (144 - 289 g) strawberrry jelly or seedless jam
- ¼ cup creamy peanut butter, melted optional
- ¼ cup peanuts, roughly chopped optional
Instructions
- In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter with the light brown and granulated sugars until smooth and well combined. This takes about 2 -3 minutes on medium speed. 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 combined½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) sugar, ½ cup (100 g) light brown sugar, 1 cup (156 g) creamy peanut butter, 1 large egg, room temperature, 2 teaspoons (10 ml) vanilla extract
- 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. 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.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the pb cookie dough into a ball. Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. They will spread a bit. 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.¼ cup (50 g) granulated sugar for rolling, ½ - 1 cup (144 - 289 g) strawberrry jelly or seedless jam
- 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. Right after pulling the cookies from the oven, give the cookies a “cookie scoot” to help shape them back into a more perfectly round shape. Do to this, take a biscuit cutter, small bowl or large glass that is slightly bigger than the cookie and nudge the edges of the cookie in a circular motion. The edges of the thumbprint will have spread a bit while baking, while the jelly will have firmed up a bit. Cool the pb and jelly cookies on the baking sheet for 10 minutes.
- 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. Transfer to a cooling rack to cool completely to room temperature and enjoy!¼ cup creamy peanut butter, melted, ¼ cup peanuts, roughly chopped
Notes
Store: Place the peanut butter and jelly cookies in an airtight container. Store at room temperature for up to 3 days. I personally love eating them from the fridge, where they stay delicious and fresh for up to a week.
See the Variations section of the blog post to make these as stuffed peanut butter and jelly cookies.
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