Peanut Butter and Jelly Cookies
Soft, nostalgic treats that marry salty peanut butter with fruity jam, creating a classic peanut butter & jelly cookies vibe in every bite.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup fruit jam strawberry, grape, raspberry, etc.
(Optional) Crushed peanuts for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy, about 2–3 minutes.
- Mix in the peanut butter, egg, and vanilla extract just until combined.
- In a separate bowl, whisk the flour and salt. Slowly add to the wet mixture to form a soft dough.
- Roll tablespoon-sized balls of dough and place them on your prepared baking sheet.
- Use your thumb or a teaspoon to make an indentation in each ball, then fill with jam.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a rack to finish cooling.
Notes
If you or someone you’re baking for has a peanut allergy, swap the peanut butter for a seed or nut-free spread. Always check ingredient labels to ensure safety.