Description
Delight in these classic Peanut Butter and Jelly Cookies that combine a creamy peanut butter base with a sweet strawberry jam filling. Soft and chewy with a slight crisp on the edges, these cookies are perfect for an indulgent snack or dessert, bringing nostalgic flavors to every bite.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter (additional for drizzle if desired)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
Filling
- 1 cup strawberry jam
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add peanut butter and eggs: Mix in the creamy peanut butter until fully combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to form a soft dough.
- Shape the cookies: Scoop out about 1 tablespoon of dough and roll it into a ball. Flatten each ball slightly on the prepared baking sheet, making an indentation in the center of each cookie using your thumb or the back of a spoon to hold the jam.
- Add the filling: Spoon approximately ½ teaspoon of strawberry jam into the indentation of each cookie, being careful not to overfill.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and optionally drizzle: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Optionally, drizzle with additional melted peanut butter over the cooled cookies for an extra touch.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Do not overfill the jam to prevent leaking during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free variation, substitute peanut butter with sunflower seed butter.
- Chilling the dough for 30 minutes before baking can help cookies maintain shape if you prefer thicker cookies.
Keywords: peanut butter cookies, jelly cookies, strawberry jam cookies, classic cookie recipe, soft cookies, homemade desserts, nostalgic cookies