Easy Peanut Butter and Jelly Cookies
These peanut butter jelly cookies are incredibly chewy, soft, and delicious! The peanut butter cookie dough is filled with sweet jelly and I'll show you how to fill them so the jelly doesn't spill out while baking. They're easy to make, require little prep, no chill time, and are a huge crowd pleaser.
Servings: 12 cookies
Calories: 267kcal
Ingredients
- 6 tablespoon jelly or jam
- ½ cup unsalted butter, melted
- ½ cup peanut butter, creamy
- ⅝ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
- Spoon twelve ½ tablespoon dollops of jelly or jam on a paper layered plate and freeze until you are done with the dough.
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment mix butter and sugar just until combined. Add egg, vanilla*, and peanut butter and beat just until incorporated. Add flour, baking powder, and salt, and mix just until combined. Do not overmix at any step.
- Weigh the dough and divide it into 12 dough balls. Remove jelly from the freezer. Divide each cookie dough into two. Form one half into a disc and fill with one dollop of jam. Form the other half into a disc and lay on top of the jelly. Pinch and seal the sides with your fingers, that the jelly is completely enclosed.
- Bake one sheet after another for 11-13 minutes, until the tops aren't shiny anymore and look pale, puffy, and dry. Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely. They will stay fresh in an airtight container at room temperature for up to 4 days.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 157mg | Potassium: 126mg | Fiber: 1g | Sugar: 17g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg