Description
These delightful Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet strawberry jam in a soft, chewy cookie. Perfect for a nostalgic treat or a fun twist on a beloved sandwich, these cookies feature a gooey jelly center encased in a rich peanut butter cookie dough, baked to golden perfection.
Ingredients
Scale
For the Peanut Butter Cookies:
- 1 stick (113 grams) unsalted butter, softened
- 1 cup (270 grams) creamy natural peanut butter, well stirred
- 1 cup (200 grams) packed light brown sugar
- ¾ cup (150 grams) granulated sugar
- 2 ¾ cups (349 grams) bleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
For the Filling:
- ¾ cup (240 grams) chilled strawberry jam or jelly
Instructions
- Prepare the Filling: Spoon teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper to create small jam portions.
- Freeze the Jam: Place the plate with jam portions in the freezer for about 15 minutes until they firm up to handle easily.
- Melt the Butter: In a microwave-safe bowl, melt the butter in 20-second increments until it is fully melted and smooth.
- Combine Peanut Butter: Stir the creamy peanut butter into the melted butter until well combined, creating a smooth mixture.
- Add Sugars: Mix in the brown sugar and granulated sugar thoroughly until the mixture is smooth and uniform.
- Cool Mixture: Allow the butter and peanut butter mixture to cool until it is just warm to the touch to avoid cooking the eggs later.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt to ensure even distribution.
- Mix Dry with Wet: Gradually add the dry ingredients to the peanut butter mixture, stirring until just combined to avoid overmixing.
- Add Eggs and Flavor: Stir in the eggs, milk, and vanilla extract until the dough comes together smoothly.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper for easy cookie removal.
- Form Dough Balls: Using a large cookie scoop (about 3 tablespoons), scoop portions of the dough and roll them into balls with your hands.
- Flatten Disks: Flatten each dough ball into a disk approximately 3 inches in diameter to prepare for stuffing.
- Add Jam Filling: Place one frozen jam portion in the center of each dough disk.
- Seal Cookies: Carefully fold the edges of the dough over the jam, sealing it completely inside to prevent leakage during baking.
- Smooth Seams: Roll the filled dough ball between your palms to smooth any seams and shape it into a ball again.
- Optional Sugar Coating: Roll the dough balls in granulated sugar if you prefer a slightly crunchy, sugared exterior.
- Bake Cookies: Place the assembled cookies on the prepared baking sheets spaced apart to allow spreading during baking.
- Baking Time: Bake for 12-14 minutes until the edges are set and the centers remain slightly soft for a chewy texture.
- Cool on Sheets: Remove from oven and allow cookies to cool on the baking sheets for about 10 minutes to firm up.
- Transfer to Rack: Move the cookies to wire racks to cool completely before serving or storing.
Notes
- Chilling the jam helps keep it from melting too much during baking, preserving the gooey center.
- Ensure butter is melted and cooled before mixing eggs to prevent scrambling.
- Do not overmix the dough to maintain tenderness in the cookies.
- You can use any flavor of jam or jelly for variation, such as grape or raspberry.
- Rolling the dough balls in sugar before baking adds a subtle crunchy texture and sparkle.
- Store cooled cookies in an airtight container for up to a week or freeze for longer storage.
