Peanut Butter and Jelly Cookies
Equipment
- 2 baking sheets
- 1 Parchment paper roll
- 2 Mixing bowls
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cookie scoop 1.5 tablespoons
- 1 Cooling rack
- 1 teaspoon for making wells
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup strawberry jam or jelly
- 1/4 cup granulated sugar for rolling, optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
- If desired, pour the extra granulated sugar into a shallow bowl for rolling.
- Scoop 1.5-tablespoon portions of dough, roll into balls, and optionally roll each ball in sugar.
- Arrange dough balls 2 inches apart on the prepared baking sheets.
- Use a teaspoon to press a shallow well in the center of each ball, smoothing any cracks.
- Fill each well with about 1/2 teaspoon of strawberry jam or jelly.
- Bake one sheet at a time for 9 to 11 minutes until the edges are set and the tops look dry but not browned.
- Cool on the sheet for 5 minutes, then transfer cookies to a cooling rack to rest for another 5 minutes before serving.
Notes
For best results, use room-temperature ingredients to ensure even mixing and a tender crumb; if the dough feels sticky, chill it for 15 to 20 minutes to make shaping easier and reduce spreading. Don’t overbake—cookies should look slightly underdone when removed since they firm up as they cool. Swap in grape, raspberry, or apricot jam, or use chunky peanut butter for added texture. If cracks form when making wells, gently pinch them closed to prevent leaks. Store in an airtight container at room temperature for 3 days or freeze baked cookies (or unbaked dough balls) for up to 2 months; add jam after baking if freezing dough.
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