Peanut Butter and Jelly Cookies
Indulge in the delightful nostalgia of Peanut Butter and Jelly Cookies, a sweet twist on the classic sandwich! These soft and chewy cookies are coated in granulated sugar and filled with a luscious strawberry jam center, making them perfect for any occasion. Easy to prepare, these cookies are a hit at parties, potlucks, or even as a special treat for yourself. With their irresistible peanut butter flavor and customizable options for jam, these cookies are sure to please everyone’s palate. Gather your ingredients and enjoy making this fun baking project that kids can help with too!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 (optional for rolling)
- ½ – 1 cup (144 – 289 g) strawberry jelly or seedless jam
- ¼ cup creamy peanut butter, melted (optional for topping)
- ¼ cup peanuts, roughly chopped (optional for topping)
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl fitted with the paddle attachment, cream the unsalted butter with the light brown sugar and granulated sugar until smooth—about 2–3 minutes on medium speed. Then add in the creamy peanut butter on medium speed for 1 minute until well mixed. Next, mix in the egg and vanilla extract on low speed until smooth.
- Stir the dry ingredients into the wet mixture until just combined.
- Cover the cookie dough in plastic wrap and transfer it to the fridge to chill for 30–60 minutes while preheating your oven. This chilling step helps reduce spreading during baking.
- Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper. If desired, pour additional granulated sugar into a small bowl for rolling.
- Using a medium cookie scoop (about 2 tablespoons), scoop out balls of dough. Roll each ball in sugar before placing them about 3 inches apart on the lined baking sheet. Create an indentation in each cookie using your thumb or a teaspoon measuring spoon.
- Fill each indentation with approximately one teaspoon of jelly or jam.
- Bake at 350°F (177°C) for 14-15 minutes or until edges are set and cracks form on top. After removing from the oven, gently reshape any misshapen cookies using a biscuit cutter or glass. Allow cooling on the baking sheet for about 10 minutes.
- If desired, spoon an extra teaspoon of jelly into each warm cookie's center. Drizzle melted peanut butter over top and sprinkle with chopped peanuts before transferring to a cooling rack to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 128
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg