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Peanut Butter and Jelly Cookies

Peanut Butter Jelly Cookies

Soft, chewy cookies loaded with rich peanut butter flavor and pockets of chilled strawberry jam. Easy to make without a mixer, perfect for nostalgic, comforting treats.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course cookie, Dessert
Cuisine American
Servings 21 people
Calories 180 kcal

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.