There’s something irresistibly nostalgic about the classic peanut butter and jelly sandwich, and these Peanut Butter and Jelly Cookies capture that comforting flavor in a delightful new form. Each bite offers a soft, chewy texture filled with rich peanut butter goodness and sweet pockets of strawberry jam, making them a perfect treat for any time of day.
This no-mixer recipe comes together easily with simple ingredients, making it a wonderful choice for bakers of all skill levels who want to enjoy a nostalgic twist on a beloved classic. The combination of buttery cookie dough and vibrant jam will quickly become a favorite in your household.
- Easy, no-mixer cookie dough that saves time but delivers rich flavor.
- Perfect balance of creamy peanut butter and sweet strawberry jam in each bite.
- Soft, chewy texture that stays fresh for days when stored properly.
- A fun baking project that’s nostalgic and crowd-pleasing for all ages.
Ingredients
- Unsalted butter: One stick (113 grams) melted for a rich, tender cookie base.
- Creamy natural peanut butter: One cup (270 grams), well stirred for smoothness and bold peanut flavor.
- Light brown sugar: One cup (200 grams), packed to add moistness and deep caramel notes.
- Granulated sugar: 3/4 cup (150 grams) to enhance sweetness and promote browning.
- Bleached all-purpose flour: 2 ¾ cups (349 grams) for structure and soft texture; measuring accuracy is key.
- Baking soda: 3/4 teaspoon, a leavening agent to help cookies rise and spread.
- Baking powder: 1/2 teaspoon, works with baking soda for the perfect texture.
- Fine sea salt: 1/2 teaspoon to balance sweetness and enhance overall flavor.
- Large eggs: 2 at room temperature for binding and moisture.
- Milk: 1 tablespoon, adds tenderness and moisture to the dough.
- Vanilla extract: 2 teaspoons to deepen and enhance flavor complexity.
- Strawberry jam or jelly: 3/4 cup (240 grams), chilled, for sweet pockets bursting with classic flavor.
Instructions
- Preheat and Prepare Baking Sheets
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Set your oven to 350°F (177°C) and line large rimmed baking sheets with parchment paper to ensure even baking and easy cleanup. Proper preparation helps cookies bake evenly and prevents sticking.
- Melt Butter and Combine Peanut Butter
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In a large microwave-safe bowl, melt the butter in short 20-second bursts to avoid overheating. Once melted, stir in the peanut butter until smooth and fully combined. This step creates a rich, creamy fat base essential for moist, flavorful cookies.
- Mix Sugars into Butter-Peanut Butter Blend
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Add the light brown sugar and granulated sugar to the butter mixture, whisking thoroughly to combine. This integrates sweetness evenly and helps create a tender, chewy texture during baking.
- Whisk Dry Ingredients Separately
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In a medium bowl, carefully whisk together bleached all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt, which is crucial for consistent rising and flavor balance.
- Combine Wet and Dry Ingredients
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Add the eggs, milk, and vanilla extract to the butter and sugar mixture, whisking vigorously until smooth. Then gently fold in the flour mixture with a sturdy spatula until just combined, preventing overmixing to keep your cookies tender.
- Shape Dough and Add Jam Centers
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Use a large spring-loaded cookie scoop (about 3 tablespoons) to portion dough into rounds. Roll each between palms until smooth, then press your thumb into the center to create a well. Add a heaping teaspoon of chilled strawberry jam into the well and partially seal by lightly rolling it back into a ball, leaving some jam visible. This step delivers delightful bursts of jam in each bite and adds a fun, personalized touch.
- Arrange Cookies on Baking Sheet
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Place the jam-filled dough balls on the prepared baking sheets with the jam side facing up, spacing them about 3 inches apart to allow even spreading and puffing during baking.
- Bake Until Golden and Puffy
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Bake cookies for approximately 14 minutes or until they are puffed up and lightly golden around the edges. The jam should appear set but still slightly glossy. Baking times may vary slightly by oven, so watch closely towards the end.
- Cool Before Serving
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Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps cookies set and prevents them from breaking apart.
- Natural peanut butter yields a richer, bolder flavor; be sure to stir it thoroughly to avoid oil separation.
- Using bleached all-purpose flour is important for the right texture; if using unbleached flour, reduce quantity by 1-2 tablespoons to prevent dryness.
- Chilling your strawberry jam beforehand helps it hold shape better through baking and prevents excessive spreading.
Storage Tips
Store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to two days. They will become softer as they sit, which many find delightful, but for longer freshness, keep them chilled or freeze for up to one month.
Serving Suggestions
These cookies are perfect on their own with a glass of cold milk or paired with afternoon tea. For an indulgent twist, serve warm with a scoop of vanilla ice cream or a drizzle of melted chocolate.
- Be gentle when mixing flour into the wet ingredients to avoid overworking the dough and tough cookies.
- Using chilled jam prevents it from melting completely during baking, creating pockets of sweet flavor.
- Don’t skip softening the eggs to room temperature, as this ensures better incorporation and a smoother dough.
FAQs
- Can I use crunchy peanut butter instead of creamy?
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Yes, but the texture will be chunkier, which may affect the overall smoothness of the cookies.
- What if I don’t have bleached flour?
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You can substitute unbleached flour but reduce the amount slightly to prevent dryness and crumbly texture.
- Can I substitute other jam flavors?
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Absolutely! Raspberry, grape, or apricot jams all work well and provide a tasty variation.
- How do I prevent the jam from leaking too much?
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Chill the jam before use and avoid overfilling the dough wells to minimize leaking during baking.
- Can I freeze these cookies?
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Yes, freeze baked cookies in an airtight container for up to one month. Thaw at room temperature before serving.
- Do I need a mixer for this recipe?
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No mixer is required; the recipe is designed for easy mixing by hand with a whisk and spatula.
Peanut Butter Jelly Cookies
Equipment
- 1 large rimmed baking sheet lined with parchment paper
- 1 large microwave-safe bowl
- 1 medium bowl
- 1 spring-loaded cookie scoop 3-tablespoon size
- 1 sturdy spatula
Ingredients
- 1 stick 113 grams unsalted butter
- 1 cup 270 grams creamy natural peanut butter, well stirred
- 1 cup 200 grams packed light brown sugar
- 3/4 cup 150 grams granulated sugar
- 2 3/4 cups 349 grams bleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 3/4 cup 240 grams strawberry jam or jelly, chilled
Instructions
- Preheat oven to 350°F and line large rimmed baking sheets with parchment paper.
- In a large microwave-safe bowl, melt butter in 20-second bursts, then stir in peanut butter until smooth.
- Add light brown sugar and granulated sugar to the butter mixture and whisk together, then set aside to cool until just warm.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add eggs, milk, and vanilla to the butter mixture and whisk until fully combined.
- Fold in the flour mixture with a sturdy spatula until just combined.
- Use a large spring-loaded cookie scoop (3 tablespoons) to portion dough, then roll into smooth balls.
- Create a thumb well in each dough ball, fill with 1 heaping teaspoon of chilled strawberry jam, then partially seal and roll back lightly to allow jam to peek through.
- Place dough balls on baking sheet spaced 3 inches apart with jam side up.
- Bake for 14 minutes or until puffed and edges are lightly browned.
- Cool cookies on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container for up to two days; cookies soften over time.
Notes
- Use natural peanut butter for stronger flavor and stir well before using.
- Bleached flour is essential to avoid dry, crumbly dough.
- Store cookies airtight; they soften after a day.
- Jam peeking out adds appealing texture and look.
