Description
Indulge in the classic flavors of a peanut butter and jelly sandwich with these delightful Peanut Butter and Jelly Cookies. These soft peanut butter cookies are filled with your favorite jelly or jam, making for a sweet treat that both kids and adults will love.
Ingredients
Scale
Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling:
- â…“ cup jelly or jam (such as strawberry, raspberry, or grape)
Instructions
- Preheat the Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix the Dough: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
- Add Filling: Fill each indent with about ½ teaspoon of jelly or jam.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For a crunchier cookie, bake an extra minute or two.
- You can use crunchy peanut butter for added texture.
- These cookies store well in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
