Peanut Butter and Jelly Cookies
User Reviews
5
Peanut Butter and Jelly Cookies
Description
These Peanut Butter and Jelly Cookies start with melted butter and creamy peanut butter mixed with sugars to form a sweet, flavorful base. Eggs, milk, and vanilla bind the dough, which is then combined with bleached all-purpose flour along with baking soda, powder, and salt to provide structure.
The dough is shaped into balls with a thumb indentation filled with chilled strawberry jam, partially sealed to retain a bit of exposed jam on top. This creates a distinctive jam center that remains moist after baking. The cookies bake to a golden hue at 350°F, developing a slight crust outside while staying tender inside.
This recipe works best with creamy natural peanut butter stirred thoroughly to avoid oily spots. Using bleached flour prevents dryness and crumbliness, preserving the moist texture that complements the jam’s sweet-tart note.
These cookies can be served as a comforting snack or with tea, bridging the familiar flavors of peanut butter and jelly sandwiches in cookie form.
Ingredients
- 1 unsalted butter stick, 113 grams
- 1 cup peanut butter very well stirred, creamy natural, (270 grams
- 1 cup light brown sugar packed, 200 grams
- 3/4 cup granulated sugar 150 grams
- 2 ¾ cups all-purpose flour bleached, (349 grams
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt fine sea salt
- 2 egg at room temperature, large
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- ¾ cup strawberry jam chilled, or jelly, (240 grams
Instructions
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- In a large microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- To the butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined.
- Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 heaping teaspoon of preserves and partially seal it with dough. Keep some of the jam peeking out as you lightly roll it back into a ball between your palms. This process is a bit messy, but have fun with it! Place on baking sheet with the visible jam facing up. Repeat with remaining dough balls, spacing about 3 inches apart.
- Bake for about 14 minutes, or until puffed up and lightly brown at the edges.
- Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.
- Store cookies in an airtight container for up to two days. The longer they sit, the softer they’ll become.
Notes
- Using natural creamy peanut butter that is well stirred enhances the peanut flavor and prevents oily or dry spots in the dough.
- Bleached all-purpose flour is preferred as it helps keep the cookie dough moist and less crumbly; if using unbleached flour, reduce the amount slightly to avoid dryness.
- Measure flour carefully to prevent a dry texture in the finished cookie.
User Reviews
Overall Rating
5
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