Peanut Butter and Jelly Cookies

5 from 1 vote

Peanut Butter and Jelly Cookies

This Peanut Butter and Jelly Cookies recipe combines the classic flavors of childhood sandwich in a delicious cookie!

Course Dessert

Cuisine American

Prep Time 12

Cook Time 13

Total Time 25

Servings

Calories 252kcal

Author Robin Gagnon

Equipment

1-2 baking sheets
Parchment paper
2 inch cookie scoop

Ingredients

½ cup unsalted butter (one stick)
½ cup granulated sugar
½ cup brown sugar
¼ teaspoon salt
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1 teaspoon baking soda
½ cup grape jelly , strawberry jam or raspberry jam

Topping

Melted peanut butter

Instructions

Preheat oven to 350 degrees F. Line 1-2 baking sheets with parchment paper and set aside.
In a large mixing bowl, cream together the butter, brown and white sugar and salt.
Add the egg, peanut butter and vanilla next. Whisk together again rapidly until the mixture is combined, making sure the peanut butter is fully incorporated.
Using a rubber spatula or wooden spoon fold the dry ingredients (flour and baking soda) into the wet ingredients until a thick dough is formed.
Using the scooper, scoop out a balls of dough. Place place the cookie dough balls on the prepared baking sheet about 2 inches apart.
Use the concave side of the scooper to flatten the center of each cookie, creating a well for the jelly.
Place a teaspoonful of preserves in the center of each unbaked peanut butter cookie.
Bake in the oven for 13 minutes. The cookies will have spread and edges become slightly browned. Let cool for 5 minutes then transfer to a cooling rack.
Melt the extra peanut butter and place in a piping bag.
To finish, create a swirl of melted peanut butter in the center of each cookie.

Notes

Cool completely before storing in an airtight container with parchment between the layers of cookies. They will last at room temperature up to 2 -3 days. In fridge up to a week and freezer up to 3 months.

Nutrition