Peanut Butter and Jelly Cookies

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!

Prep Time15

Cook Time15

chill time30

Total Time1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 184kcal

Equipment

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.

Notes

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Nutrition