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Peanut Butter and Jelly Cookies Recipe

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★★★★★

5 from 75 reviews

These Peanut Butter and Jelly Cookies combine the classic flavors of peanut butter and seedless jelly jam in a soft, chewy cookie. With a smooth peanut butter base, a sweet and slightly tangy jam topping, and optional melted peanut butter and chopped peanuts garnish, this recipe offers a nostalgic twist on a beloved sandwich. Perfect baked to a delicate set with a slight edge browning, these cookies are best enjoyed warm, fresh from the oven or stored for up to a few days.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter (1 stick), softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 cup creamy peanut butter (I recommend Jif; crunchy also works)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Jam & Garnishes

  • 1/2 cup seedless jam (any preferred flavor)
  • Additional jam (for topping baked cookies, optional)
  • Melted peanut butter (to drizzle, optional garnish)
  • Chopped peanuts (optional garnish)

Instructions

  1. Preheat Oven: Set your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Cream Butter: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping down the sides as needed for even mixing.
  3. Add Sugars: Mix in granulated sugar and packed brown sugar, beating well until the mixture is fluffy and free from butter chunks.
  4. Incorporate Peanut Butter: Add the creamy peanut butter and beat until fully combined with the butter and sugar mixture.
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract to form a smooth batter.
  6. Combine Dry Ingredients: Spoon the flour into the bowl but do not mix yet. Sprinkle baking soda and kosher salt over the flour, then lightly stir the dry ingredients together with a teaspoon.
  7. Mix Wet and Dry Ingredients: Turn the mixer on low to combine the dry ingredients into the dough. Stop once the dough just comes together, with some flour still visible, scrape the bowl and continue mixing until no streaks remain. Avoid overmixing to keep cookies tender.
  8. Shape Dough Balls: Use a cookie scoop or your hands to form dough balls about 1 1/2 inches in diameter.
  9. Arrange on Baking Sheets: Place the dough balls spaced about two inches apart on prepared baking sheets (approximately 12 per 11×17 inch sheet), as the cookies will spread more due to the jam.
  10. Press with Fork: Dip a fork into flour or sugar to prevent sticking, then gently press down in a cross-hatch pattern on each cookie to about 1/2 inch thickness, re-dipping the fork as needed.
  11. Add Jam Dollops: Stir the seedless jam to smooth lumps. Carefully spoon about 1 teaspoon of jam onto the center of each cookie, ensuring it stays in place to avoid spreading onto the baking sheet.
  12. Bake Cookies: Place the baking sheets in the oven and bake for 13-15 minutes. The cookies are done when the edges are set with very slight browning.
  13. Cool Slightly: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  14. Optional Garnish: For presentation, add a bit more jam on top of each cookie, then drizzle with melted peanut butter and sprinkle chopped peanuts as desired.
  15. Store or Freeze: Store finished cookies in an airtight container for up to 3 days. For freezing, shape and press dough balls with a fork, freeze on a baking sheet before transferring to a ziplock bag. Bake from frozen with an additional 1-3 minutes baking time, adding jam before or after freezing.

Notes

  • Using a fork dipped in sugar or flour helps create the iconic peanut butter cookie pattern without sticking.
  • Do not under bake these cookies; the jam keeps them moist, so bake until edges just brown for best texture and structure.
  • You can use crunchy peanut butter if you prefer added texture.
  • The dough freezes well, shaped and pressed; bake from frozen adding a few minutes to baking time.
  • Adding extra jam and garnishes after baking enhances the cookie’s appearance and flavor.
  • Store cookies in a tightly sealed container for up to 3 days for best freshness.

Keywords: peanut butter cookies, jelly cookies, jam cookies, peanut butter and jelly, classic cookies, easy cookies, dessert recipes

Find it online: https://kitchenbyclara.com/peanut-butter-and-jelly-cookies-recipe/