Who doesn’t love the timeless combination of peanut butter and jelly? It’s a match made in culinary heaven that has been enjoyed by generations. While the classic PB&J sandwich never fails to satisfy, why not take this delectable duo to the next level? Enter peanut butter and jelly cookies – a delightful twist on the traditional sandwich that will have you reaching for seconds.
Your grocery list
Dairy
- Eggs
- Unsalted butter
Baking & Pantry Items
- Creamy peanut butter (store-bought or you can make your own with this recipe)
- White sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Strawberry or grape jam/jelly/preserves (store-bought or you can make your own with this recipe)
Equipment/tools you’ll need
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups or spoons
- Rubber or silicone spatula
- Scoop or spoon, for portioning out scoops of cookie dough
- Baking sheet or silicone baking mat
- Parchment paper, for nonstick surface and easy clean up
Making peanut butter and jelly cookies: step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the unsalted butter, peanut butter and sugar until smooth and well combined. Add the egg and vanilla extract to the peanut butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- (Optional) Fold in or top with peanut butter chunks. Take 1/2 teaspoon pieces of peanut butter (as many as you’d like) and place them on a parchment paper-lined baking sheet. Freeze for 15-20 minutes then transfer to mixing bowl to be folded into cookie dough. Alternatively, you can top the assembled cookies with a few chunks before baking.
- Roll the dough into golf ball-sized balls (about 2 oz) and place them on the prepared baking sheet, leaving some space between each cookie.
- Thumbprint Method: Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Fill each indentation with about 1 teaspoon of jelly, being careful not to overfill. This method results in a slightly crisper cookie with more obvious jelly flavor.
- Jelly-Filled Method: You can also take each ball of dough and split it in half. Flatten each piece into a disc and add 1 teaspoon of jelly to the center of one disc. Cover the jelly with the other disc and pinch the edges to attempt to seal the jelly in the center. It may take some time and patience, so don’t stress if jelly seeps out. A little jelly spilling out is fine. This method results in thick cookies with a gooey soft interior. The cookie will taste like a whole peanut butter and jelly sandwich, instead of having a strong, distinct jelly flavor.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Underbaking cookies slightly is the key to them staying soft and delicious for longer.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help the bottoms and edges of the cookies crisp up just enough to be moved, packaged, shared without (1) burning anyone and (2) falling apart.
- Enjoy these delicious peanut butter and jelly-filled cookies plain, with a glass of milk, crumbled into a bowl of French vanilla ice cream – you choose!
Ways to adjust your peanut butter and jelly cookies
While the classic combination of peanut butter and jelly is hard to beat, these cookies offer endless possibilities for customization. Feel free to experiment with different types of jelly or jam, such as strawberry, raspberry, or even apricot. You can also add a touch of creativity by drizzling melted chocolate over the cookies or sprinkling them with crushed peanuts for added crunch.
Tips for storing cookies
Here are some of the ways I’ve found to help keep homemade cookies fresh and delicious for longer.
- Ensure the cookies are completely cooled before storing them
- Once cooled, place the cookies in an airtight container, such as a cookie jar or a resealable plastic bag
- To maintain their softness, you can add a slice of bread to the container, which will help retain moisture
- You can also use parchment paper or wax paper to separate the layers of cookies and prevent them from sticking together
- Store the container in a cool, dry place, away from direct sunlight or heat sources
How to store the cookie dough
Maybe you’re not quite ready to bake the cookies or you want to make extra dough for future sweet tooth cravings. Follow these steps to store unbaked cookie dough.
- Wrap the dough tightly: Wrap the cookie dough tightly in plastic wrap to prevent it from drying out or absorbing any odors from the fridge or freezer.
- Use an airtight container: Transfer the wrapped dough to an airtight container to further protect it from air exposure and potential moisture loss.
- Label and date the container: To keep track of freshness, label the container with the date of preparation.
- Refrigerate or freeze: Place the container in the refrigerator if you plan to use the dough within a few days. For longer storage, you can freeze the dough for up to three months.
Peanut Butter & Jelly Cookies
Peanut Butter and Jelly Cookies are a delightful twist on a childhood favorite.
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Servings: 12 large cookies
Calories: 19%
Cost: $7
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups or spoons
- Rubber or silicone spatula
- Scoop or spoon, for portioning out scoops of cookie dough
- Baking sheet or silicone baking mat
- Parchment paper, for nonstick surface and easy clean up
Ingredients
- 1 cup creamy peanut butter, plus more for "chunks" (optional)
- ½ cup unsalted butter
- ¼ cup white sugar
- ¾ cup brown sugar
- 2 egg yolks, or 1 egg
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoon kosher salt
- 1 ½ cup all-purpose flour
- ½ cup jelly, grape or strawberry, store-bought or homemade
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, peanut butter and sugar until smooth and well combined. Add the egg and vanilla extract to the peanut butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into golf ball-sized balls (about 2 oz) and place them on the prepared baking sheet, leaving some space between each cookie. Use either the thumbprint or jelly-filled method (see instructions above) to assemble your cookies before baking.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 372kcal (19%) | Carbohydrates: 44g (15%) | Protein: 7g (14%) | Fat: 20g (31%) | Cholesterol: 53mg (18%) | Sodium: 582mg (25%) | Fiber: 2g (8%) | Sugar: 27g (30%) | Vitamin A: 280IU (6%) | Vitamin C: 1mg (1%) | Calcium: 34mg (3%) | Iron: 1mg (6%)
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