Description
These Peanut Butter and Jelly Cookies are a nostalgic twist on a classic favorite. Soft, chewy peanut butter cookies are filled with fruity jam centers, offering the perfect balance of sweet and salty in every bite. Whether you’re baking for kids, sharing with friends, or treating yourself, these cookies never fail to impress!
Ingredients
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1 cup creamy peanut butter (unsweetened, natural works best)
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup fruit jelly or jam (strawberry, grape, or your favorite)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract until fully combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
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Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
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Press a small indentation into the center of each cookie using your thumb or the back of a spoon.
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Fill each indentation with about 1/2 teaspoon of jam or jelly.
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Bake for 10–12 minutes or until edges are lightly golden.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Chill the dough for 20 minutes before shaping to reduce spreading.
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Use thicker jams to prevent overflow while baking.
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Substitute peanut butter with almond, cashew, or sunflower seed butter if needed.
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For gluten-free, use a 1:1 gluten-free flour blend with binding agents.
- Prep Time: 15 minutes
- Cook Time: 12 minutes