Name: Peanut Butter and Jelly Cookies Recipe
Prep time: 15 min
Cook time: PT-489513H38M23S
Total time: PT-489513H38M23S
Cuisine: American
Ingredients: 1/2 cup butter (1 stick); 3/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1 cup creamy peanut butter (Jif preferred, crunchy optional); 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; 1/2 cup seedless jam; Additional jam for topping baked cookies (optional); Melted peanut butter, for drizzling (optional); Chopped peanuts, for garnish (optional)

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Introduction

These Peanut Butter and Jelly Cookies bring the classic sandwich into a delightful cookie form. Soft, chewy, and topped with a dollop of sweet jam, they’re perfect for a nostalgic treat. Whether for snacks or dessert, they’re sure to satisfy your sweet tooth.

A group of round peanut butter cookies with a rough, crumbly texture and golden brown color, each having a deep red, shiny jam center that looks thick and glossy, spread unevenly but mostly contained within the cookie edges; some cookies are drizzled with smooth, light brown peanut butter in thin lines, while others have small peanut pieces sprinkled on top, with one cookie showing a large bite taken out exposing the soft inside; the cookies rest on a light brown parchment paper background which is on a white marbled surface, scattered with small drops and smears of red jam and peanut butter, along with some loose peanut crumbs, and a spoon partially coated with red jam is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (1 stick)
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup creamy peanut butter
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
1/2 cup seedless jam
Additional jam, for topping baked cookies
Melted peanut butter, for garnish (optional)
Chopped peanuts, for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a large bowl or using a stand mixer, beat the butter until smooth and creamy, scraping the sides as needed.
Step 3: Add the granulated sugar and brown sugar. Beat well until fluffy and no butter chunks remain.
Step 4: Mix in the peanut butter until fully combined. Creamy or crunchy peanut butter works fine.
Step 5: Add the egg and vanilla extract, beating until the mixture is smooth.
Step 6: In a separate bowl, lightly combine the flour, baking soda, and kosher salt. Add this dry mixture to the wet ingredients gradually, and mix on low until just combined. Be careful not to overmix; the dough should be soft with some flour still visible initially.
Step 7: Scoop the dough into 1 1/2-inch balls using a cookie scoop or spoon. Place them spaced a couple of inches apart on the prepared baking sheets.
Step 8: Dip a fork in sugar or flour to prevent sticking and press it into each dough ball twice to flatten to about 1/2 inch thickness, creating a fork pattern.
Step 9: Stir the seedless jam to remove lumps. Carefully spoon about one teaspoon of jam onto the center of each cookie, making sure it stays in the middle and does not spill over the edge.
Step 10: Bake the cookies for 13 to 15 minutes until the edges are set and just beginning to brown. Avoid underbaking as these cookies are delicate and moist from the jam.
Step 11: Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
Step 12: For a pretty presentation, add a bit more jam on top, or drizzle with melted peanut butter and sprinkle with chopped peanuts if desired.

Tips & Variations

Use crunchy peanut butter for added texture in the dough.
If you want a different twist, try flavored jams like raspberry or strawberry.
To freeze, shape and press the dough balls with a fork, then freeze on a tray before storing in a ziplock. Bake from frozen adding a couple of minutes to the baking time.
Adding chopped peanuts on top adds a nice crunch and a lovely finish.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. To reheat, warm gently in the microwave for 10-15 seconds to enjoy the soft texture and melty jam. The dough can also be frozen before baking for up to 3 months.

How to Serve

A single chunky cookie with a rough, golden-brown cracked texture forms the base layer. On top, there is a thick layer of deep red, glossy jam filling the center, smooth and shiny, creating a pool-like effect. Over the jam and biscuit, thin lines of smooth, light brown peanut butter drizzle diagonally across, adding a creamy texture contrast. Surrounding the cookie, there are small chunks of peanut butter and smears of peanut butter on a white marbled surface. A knife with peanut butter residue lies nearby, adding context to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds a delightful texture to the cookie dough.

How do I prevent the jam from spreading and becoming gummy during baking?

Carefully spoon the jam into the center of each cookie and avoid letting it touch the edges or baking sheet. This keeps the jam contained and avoids a gummy spread.