These nostalgic peanut butter and jelly cookies combine creamy, nutty peanut butter with sweet and fruity raspberry jam, all packed into a soft and chewy cookie! It’s like taking your favorite childhood sandwich and turning it into an amazing, sweet treat!
For starters, I’m going to spare you the lyrics of Peanut Butter Jelly Time… I know it’s stuck in your head now… you’re welcome 🙂
Peanut butter and jelly cookies are baked with the jam added straight into the raw dough for this delicious melding situation that reminds me of how peanut butter and jelly gets smashed together in a sandwich- so good!!!
Ingredients you’ll need:
- Butter: softened
- Brown sugar: packed
- Granulated sugar
- Egg yolks: this makes for extra rich and chewy cookies!
- Vanilla extract
- Creamy peanut butter: don’t use natural peanut butter for this recipe!
- All-purpose flour
- Baking soda
- Baking powder
- Raspberry jam: Bonne Maman preserves are my favorite)
These cookies have the perfect flavor and texture. They’re soft on the inside, slightly crisp on the edges and keep well for days after baking! Trust me, these cookies aren’t just for kids, adults will be just as obsessed!
Buttery peanut butter cookies, with a crackly top and stuffed with jam is absolutely chef’s kiss!!! If I haven’t swayed you enough with the description of how good these cookies are, let me tell you how easy they are to make! These come together in just 3 steps: making the dough, scooping, and filling them, and baking!
How to make the best peanut butter and jelly cookies:
- Make the dough: In a large mixing bowl, combine butter with both sugars. Cream together until light and fluffy, then add in egg yolks, vanilla, and peanut butter. Sprinkle in flour, baking soda and baking powder. Mix until combined.
- Scoop and fill with jam: Using a triggered cookie scoop, scoop the peanut butter dough, make a hole in the center of the dough with your thumb and place ½ tsp of jam in the hole. Cover the exposed jam with more cookie dough and repeat until all the cookies are scooped and filled- placing them on parchment paper lined cookie sheets as you go.
- Bake: Once the cookies are on the baking sheets, make a divot on the surface of each cookie with the edge of a spoon, place a small amount of jam in each divot… err on the side of less jam to prevent it from seeping out while baking. Place the cookies in the freezer to chill while your oven preheats to 350 degrees F. Bake for 13-14 minutes. The cookies should be slightly puffed with a firm edge.
FAQ:
Definitely! I’m a creamy PB girl at heart, so it’s what I already had in my pantry when I made this recipe, but the added crunch of crunchy PB would be delish here!
Honestly, whatever you want! I like sticking to blackberry, raspberry and/or strawberry jam because I think it complements the peanut butter best, but don’t let me stop you from trying apricot, grape, or anything else you can dream up!
The real answer to this is that it’s up you! The cookies will bake up well either way, but chilling them for even 30 minutes does insure that the jam won’t run out of the cookie too much.
You can store these cookies at room temperature for 4-5 days. They’ll last a little longer if you store them in the fridge, about a week or so!
If you’re looking for more cookie recipes, try these out!
- https://dangthatssweet.com/smores-cookie-bars/
- https://dangthatssweet.com/sprinkle-cookies/
- https://dangthatssweet.com/almond-joy-cookies/
- https://dangthatssweet.com/chocolate-filled-cookies/
- https://dangthatssweet.com/brown-butter-oatmeal-raisin-cookies/
Peanut Butter and Jelly Cookies
Ingredients
- 1/2 cup softened butter 1 stick
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup raspberry jam
Instructions
- In a large mixing bowl, combine butter with both sugars. Cream together until light and fluffy, then add in egg yolks, vanilla, and peanut butter.
- Sprinkle in flour, baking soda and baking powder. Mix until combined.
- Using a triggered cookie scoop, scoop the peanut butter dough, make a hole in the center of the dough with your thumb and place ½ tsp of jam in the hole. Cover the exposed jam with more cookie dough and repeat until all the cookies are scooped and filled- placing them on parchment paper lined cookie sheets as you go.
- Once the cookies are on the baking sheets, make a divot on the surface of each cookie with the edge of a spoon, place a small amount of jam in each divot… err on the side of less jam to prevent it from seeping out while baking.
- Place the cookies in the freezer to chill while your oven preheats to 350 degrees F.
- Bake for 13-14 minutes. The cookies should be slightly puffed with a firm edge.
- Let the cookies cool for at least 10 minutes on the baking sheets before enjoying. This gives the center and edges of the cookies a chance to set and firm up.
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