Peanut Butter and Jelly Cookies
These Peanut Butter and Jelly Cookies are soft, bursting with creamy peanut butter flavor, and filled with a delicious jam that is a perfect balance of texture and flavor! Super easy to make, and easier to enjoy!
Ingredients
- ½ cup (113 g) salted butter softened to room temperature (add ¼ teaspoon of salt if using unsalted butter)
- ½ cup (100 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 (56 g) large egg
- 1 teaspoon (4 g) vanilla extract
- ¾ cup (187 g) creamy peanut butter
- 1⅓ cup (160 g) all purpose flour
- ½ teaspoon (2 g) baking soda
- ½ cup (180 g) jam or preserves of choice
- ¼ cup (50 g) sugar for rolling
Instructions
- Wet Ingredients - Using an electric hand mixer (or stand mixer), cream together the salted butter and sugars for about 3 minutes until smooth. Add the egg and vanilla extract and mix until combined. Scrape down the bowl, then add the peanut butter and mix until combined. Scrape down the bowl again.½ cup (113 g) salted butter softened to room temperature, ½ cup (100 g) brown sugar, packed, ¼ cup (50 g) granulated sugar, 1 (56 g) large egg, 1 tsp (4 g) vanilla extract, ¾ cup (187 g) creamy peanut butter
- Dry ingredients - sift in the flour and baking soda and mix until just Incorporated. You don’t want to over mix. Refrigerate the dough for at least 45 minutes.Chilling is important because this is a soft cookie dough.1⅓ cup (160 g) all purpose flour, ½ tsp (2 g) baking soda
- Line a large baking sheet with parchment paper and set aside.
- Once chilled, scoop out about 1.5 to 2 tablespoon (you can also make them smaller and end up with a lot more cookies) of dough and roll into a ball. Roll in the granulated sugar and then place on the prepared baking sheet. Make sure you have a couple inches between each dough ball. This recipe will make around 20 cookies, depending on how large or small you make your balls.¼ cup (50 g) sugar for rolling
- Create an indent in the center using a small teaspoon or you could use your thumb. Then fill with jam. Cover the dough, refrigerate for at least 45 minutes to chill.½ cup (180 g) jam or preserves of choice
- Preheat the oven to 350℉ / 180℃
- Place the cookie sheet in the middle rack of the oven and bake for 12-14 minutes. Cookies will have formed cracks on the edges and spread a little bit. Remove from the oven and let cool completely before enjoying. You could add a little extra jam to the top (like I did). Sprinkle with crushed peanut or drizzle with melted peanut butter.
- Store leftovers in an airtight container at room temperature for 3-5 days.
Nutrition
Calories: 187kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 20mgSodium: 113mgPotassium: 82mgFiber: 1gSugar: 13gVitamin A: 154IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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