Peanut Butter & Jelly Cookies
Servings: 12 large cookies
Calories: 372kcal
Cost: $7
Peanut Butter and Jelly Cookies are a delightful twist on a childhood favorite.
Print Recipe
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 | Carbohydrates: 44g | Protein: 7g | Fat: 20g | Cholesterol: 53mg | Sodium: 582mg | Fiber: 2g | Sugar: 27g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg