Peanut Butter and Jelly Cookies
User Reviews
5
Peanut Butter and Jelly Cookies
Description
This cookie recipe mixes all-purpose flour, baking soda, baking powder, and salt into a dough with softened butter, peanut butter, and sugars. An egg, milk, and vanilla extract are added to complete the batter. The dough is portioned into balls, which are then slightly indented to fill with concord grape jelly before baking at 350°F. Baking time is brief to keep the cookies soft inside without overbaking.
The resulting cookies feature a tender, chewy crumb with a visible jelly center that stays slightly set and sticky after baking. The peanut butter flavor prevails, enriched by sweet jelly and balanced by vanilla. These cookies serve as a nostalgic, portable form of a peanut butter and jelly sandwich.
They cool on the baking sheet briefly to set shape then are transferred to racks to finish cooling, ensuring texture balance. These cookies work well as snacks, lunchbox treats, or casual desserts.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened, unsalted
- 1 cup peanut butter at room temperature, smooth or chunky
- 3/4 cup sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/3 cup concord grape jelly Smucker's Fruit & Honey brand
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth.
- Add the egg and mix well.
- Add the milk and the vanilla extract.
- Add the flour mixture and beat thoroughly.
- Make the dough into balls (about 1 1/2 tablespoons or a traditional-sized cookie scoop) then place onto an ungreased cookie sheet, leaving several inches between for expansion.
- Using the handle of a wooden spoon or your thumb, press a hole into the top of each ball. Do not flatten out. Keep the dough round. It will expand.
- Place about 1/2 teaspoon of jelly into each hole so the jelly just fits in the hole.
- Bake for 10-12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the baking sheet for a few minutes, then remove to a rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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