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Peanut Butter and Jelly Cookies

These Peanut Butter and Jelly Cookies combine creamy peanut butter and sweet strawberry jam into tender, chewy cookies that evoke childhood memories.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 stick 1 stick (113 grams) unsalted butter To be melted
  • 1 cup 1 cup (270 grams) creamy natural peanut butter, very well stirred Use creamy for best texture
  • 1 cup 1 cup (200 grams) packed light brown sugar
  • 3/4 cup 3/4 cup (150 grams) granulated sugar
  • 2 3/4 cups 2 3/4 cups (349 grams) bleached all purpose flour
  • 3/4 teaspoon 3/4 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon fine sea salt
  • 2 large 2 large eggs, at room temperature
  • 1 tablespoon 1 tablespoon milk
  • 2 teaspoons 2 teaspoons vanilla extract
  • 3/4 cup 3/4 cup (240 grams) strawberry jam or jelly, chilled Using chilled jam prevents it from running

Method
 

Preparation
  1. Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
  2. In a large microwave safe bowl, microwave butter in 20 second bursts until melted.
  3. Add the peanut butter and stir until well combined.
  4. Add in the sugars and whisk together. Set aside to cool until just warm.
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  6. To the butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined.
  7. Add the flour mixture and stir with a sturdy spatula until combined.
Cookie Forming
  1. Using a large spring loaded cookie scoop, form the dough into 3 tablespoon rounds.
  2. Roll between your palms to smooth.
  3. Using your thumb, create a well in the center.
  4. Add 1 heaping teaspoon of preserves and partially seal it with dough, keeping some of the jam peeking out.
  5. Place on baking sheet with the visible jam facing up, spacing about 3 inches apart.
Baking
  1. Bake for about 14 minutes, or until puffed up and lightly brown at the edges.
  2. Let cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.

Notes

Store cookies in an airtight container for up to two days. For longer storage, separate layers with parchment and chill in the fridge for up to a week, or freeze for up to a month.