Description
Delight in these homemade Peanut Butter and Jelly Cookies featuring a soft, peanut buttery dough wrapped around a sweet, chilled strawberry jam center. Perfectly baked to a golden finish with a slightly soft center and optional sugared exterior, these cookies combine classic flavors into a fun, handheld treat.
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, then place the plate in the freezer for about 15 minutes to firm up the jam portions, making them easier to handle.
- Prepare the Cookie Dough: In a microwave-safe bowl, melt the softened butter in 20-second increments until fully melted. Stir in the creamy peanut butter until the mixture is well combined and homogeneous.
- Add Sugars: Mix in both the light brown sugar and granulated sugar until the mixture becomes smooth and creamy. Allow the mixture to cool until just warm to the touch to avoid cooking the eggs later.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the peanut butter mixture and stir just until combined, avoiding overmixing to ensure tender cookies.
- Add Eggs, Milk, and Vanilla: Incorporate the eggs one at a time along with the milk and vanilla extract, stirring until the dough forms a cohesive ball.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion dough, rolling each portion into a ball.
- Flatten Dough and Add Filling: Flatten each dough ball into a disk approximately 3 inches in diameter. Place one frozen jam portion in the center of each disk.
- Enclose the Jam: Carefully fold the edges of the dough over the jam mound, sealing the jam inside. Roll the filled dough ball between your palms to smooth and seal any seams.
- Optional Sugar Coating: For a sugared exterior, roll each dough ball in granulated sugar before placing on the baking sheet.
- Bake: Arrange the assembled cookies spaced apart on the prepared baking sheets. Bake in the preheated oven for 12-14 minutes until the edges are set and the centers remain slightly soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 10 minutes. Then transfer to wire racks to cool completely ensuring the cookies firm up properly.
Notes
- Chilling the jam before assembling helps prevent it from melting too much during baking.
- Do not overmix the dough to keep cookies tender and soft.
- If desired, roll dough balls in additional sugar for extra texture and sweetness on the exterior.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using natural peanut butter that is well stirred prevents oil separation in the dough.
