Description

Delight in these soft and chewy Peanut Butter and Jelly Cookies, featuring a creamy peanut butter dough filled with sweet strawberry preserves. This nostalgic treat combines the classic sandwich flavors into a perfect handheld cookie with a slight caramelized edge and a gooey jam center that peeks through for an irresistible appearance and taste.

Ingredients

Scale

Wet Ingredients

1 stick (113 grams) unsalted butter
1 cup (270 grams) creamy natural peanut butter, very well stirred
2 large eggs, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract

Dry Ingredients

2 ¾ cups (349 grams) bleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt

Sugars

1 cup (200 grams) packed light brown sugar
¾ cup (150 grams) granulated sugar

Filling

¾ cup (240 grams) strawberry jam or jelly, chilled

Instructions

Preheat the oven: Set your oven to 350°F (177°C) and line large rimmed baking sheets with parchment paper to prepare for baking.
Melt butter and combine with peanut butter and sugars: In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Stir in the peanut butter until smooth, then whisk in both brown and granulated sugars. Allow the mixture to cool to just warm.
Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and sea salt to ensure they are evenly distributed.
Combine wet and dry ingredients: Add eggs, milk, and vanilla extract to the peanut butter mixture and whisk vigorously until smooth. Fold in the dry ingredients with a sturdy spatula until just combined, careful not to overmix.
Shape the cookies: Using a large spring-loaded cookie scoop, portion out 3-tablespoon rounds of dough. Roll between palms to smooth, then use your thumb to create a well in the center of each. Spoon 1 heaping teaspoon of chilled strawberry jam into the well, sealing partially with dough but leaving some jam visible. Lightly roll back into a ball and place on the baking sheet spaced about 3 inches apart with jam side up.
Bake the cookies: Bake in the preheated oven for approximately 14 minutes, or until cookies are puffed and lightly browned around the edges.
Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to cool completely.
Store appropriately: Store the cooled cookies in an airtight container for up to two days. Note that they will soften the longer they sit, becoming more tender and chewy.

Notes

Using natural peanut butter ensures a more authentic peanut flavor and proper texture.
Chilling the jam before using helps it hold its shape inside the cookie during baking.
Be careful not to overmix the dough once dry ingredients are added to avoid tough cookies.
If you prefer a firmer cookie, reduce the baking time by 1–2 minutes but watch carefully to avoid underbaking.
Store cookies in a cool, airtight container to maintain freshness.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peanut butter cookies, jelly cookies, peanut butter and jelly, soft cookies, dessert, snack, strawberry jam cookies