Description
Peanut Butter and Jelly Cookies combine creamy peanut butter with a burst of fruity jam in the center. They’re easy to make and perfect for a sweet treat or a playful snack!
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup jam or jelly (strawberry, grape, or your favorite flavor)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough:
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the Cookies:
- Scoop 1-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball.
- Add the Jelly:
- Fill each indentation with about 1/2 teaspoon of jam or jelly. Be careful not to overfill, as the jelly may spread during baking.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Once cooled, enjoy these cookies with a glass of milk or pack them up for a nostalgic treat!
Notes
- Texture Options: Use chunky peanut butter for a nutty texture or smooth peanut butter for a classic feel.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls (without jelly) for up to 3 months. Add the jelly and bake directly from frozen, adding 1-2 minutes to the baking time.