Peanut Butter And Jelly Cookie Recipe
This peanut butter and jelly cookie recipe 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
Notes
Cooking Time and Temperature
Bake the cookies at 350°F (175°C) for 11–13 minutes, until the tops are no longer shiny and look pale, puffy, and dry.Taste & Texture
Soft and chewy peanut butter cookies with a sweet, fruity jelly center.Storage, Freezing & Reheating
- Room Temperature: Keep the cookies in an airtight container at room temperature for up to 4 days.
- Freezer: Wrap each cooled cookie tightly in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months.
- Reheat: Not specified.
Serving Recommendations
- I like serving these with a cold glass of milk for a simple peanut butter and jelly combination.
- For dessert, serve them alongside a scoop of vanilla ice cream.
Recipe Variations and Substitutions
- Use strawberry or blueberry jam instead of grape jelly.
- Use a different type of jam if you don't have grape jelly available.
- Creamy peanut butter is recommended instead of natural or crunchy peanut butter.
Proper Storage Tips
- Store cooled cookies in an airtight container.
- Keep them at room temperature for up to 4 days.
- For longer storage, wrap each cookie tightly and freeze for up to 3 months.
Pro Tips
- Freeze the jelly dollops before filling the cookies so they are easier to handle.
- Divide the dough evenly so all the cookies are the same size.
- Pinch and seal the cookie dough completely around the jelly.
- Remove the cookies when they look pale, puffy, and dry rather than letting them overcook.
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