Peanut Butter & Jelly Cookies
User Reviews
3.8
12 reviews
Good
Peanut Butter & Jelly Cookies
Report
We stuffed as much peanut butter as possible into this cookie dough, making for irresisitbly soft and rich cookies. The centers are filled with jelly for a fun surprise that takes you right back to childhood.
Share:
Ingredients
- 1 cup butter room temperature
- 1 ½ cups granulated sugar divided
- ¾ cup brown sugar
- 1 1/2 cups creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup jelly any variety
Add to Shopping List
Instructions
- Add the butter, 1 cup of granulated sugar, and brown sugar to a mixing bowl and beat on medium speed until light and fluffy.
- Beat in the peanut butter, eggs, and vanilla until smooth and combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt to the bowl and mix on low speed until the dough is fully combined.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- After the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Use a large cookie scoop to scoop out the dough.
- Flatten the dough into a patty and place about a teaspoon of jelly in the center of the dough. You may not use the full batch of jelly, depending on how heavily you fill the cookies. Carefully fold up the edges around the jelly. Completely seal the jelly in the dough. If needed, press small pieces of extra dough around any spaces where the jelly is peeking out. Roll the dough into a ball.
- Place the remaining ½ cup of granulated sugar on a plate or in a shallow bowl and roll each cookie through the sugar to coat.
- Arrange cookies on the prepared baking sheet, leaving space between the cookies for dough to spread. Don’t overcrowd the pan.
- Bake for 13 minutes or lightly browned around the edges. Do not overbake.
- Let cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
- These are a bit larger than the average cookie, but we love them! For even larger cookies, reminiscent of the popular Crumbl cookies, use 2 large scoops of dough per cookie. Flatten one into a patty, place jelly in the center, and flatten the second ball of dough into a patty. Place it over the top, seal the edges, and shape into a ball. These cookies are HUGE, but super fun. You’ll get one dozen extra large cookies and you’ll need to bake them for 15 minutes.
- We prefer strawberry jelly in this recipe, but you can use any variety that you like.
Nutrition Information
Show Details
Serving
1cookie
Calories
322kcal
(16%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
260mg
(11%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
259IU
(5%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 322kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 260mg | 11% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
12 reviews
Good
Other Recipes
You'll Also Love
