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Peanut Butter and Jelly Cookies

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Soft and chewy peanut butter cookies filled with sweet strawberry jelly, inspired by the classic peanut butter and jelly sandwich. These nostalgic cookies have crisp sugar-coated edges and a fruity jam center.

Ingredients

1 ½ cups (180 g) all purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (113 g) unsalted butter, room temperature

½ cup (100 g) sugar

½ cup (100 g) light brown sugar

1 cup (156 g) creamy peanut butter

1 large egg, room temperature

2 teaspoons (10 ml) vanilla extract

¼ cup (50 g) granulated sugar for rolling (optional)

½–1 cup (144–289 g) strawberry jelly or seedless jam

¼ cup creamy peanut butter, melted (optional for drizzle)

¼ cup peanuts, roughly chopped (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl beat the butter, sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Add the creamy peanut butter and mix until smooth and well combined.
  5. Mix in the egg and vanilla extract until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
  7. Cover the dough and refrigerate for 30–60 minutes to help the cookies hold their shape.
  8. Scoop about 2 tablespoons of dough and roll into balls. Roll in granulated sugar if desired.
  9. Place dough balls about 3 inches apart on the prepared baking sheet.
  10. Press a small indentation into the center of each cookie and fill with about 1 teaspoon of strawberry jelly.
  11. Bake for 14–15 minutes until the edges are set and the tops show small cracks.
  12. Let cookies cool on the baking sheet for about 10 minutes.
  13. If desired, add a little extra jelly to the centers while warm, drizzle melted peanut butter on top, and sprinkle with chopped peanuts. Transfer to a rack to cool completely.

Notes

Raspberry, grape, or blueberry jam can be used instead of strawberry.

Crunchy peanut butter can replace creamy for added texture.

Add chopped peanuts to the dough for extra crunch.

Cookies keep in an airtight container at room temperature for 3–4 days or refrigerated for up to 1 week.

Freeze baked cookies for up to 2 months with parchment between layers.

Warm a cookie in the microwave for 8–10 seconds to soften before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/peanut-butter-and-jelly-cookies/