Peanut Butter & Jelly Cookies
Peanut Butter & Jelly Cookies are thick, chewy, absolutely packed with PB flavor, and stuffed with strawberry jam in the middle. These nostalgic cookies are the ultimate summertime treat! They're super easy to make - this 1-bowl recipe doesn't even require a mixer! Perfect for 4th of July dessert, summer cookouts, or just a chill day at home.
Servings: 24 large cookies, approximately
Ingredients
- 1 stick (113 grams) unsalted butter cubed
- 1 ¼ cups (338 grams) natural peanut butter very well stirred so there’s no dry or oily bits
- 1 cup (200 grams) light brown sugar
- ¾ cup (150 grams) granulated sugar
- 2 large eggs + an extra yolk separated while cold then brought to room temperature
- 1 Tablespoon vanilla extract
- 2 ¾ cups (358 grams) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) peanut butter chips
- ¾ cup (240 grams) strawberry jam cold
Instructions
- Preheat oven to 375°F / 190°C.
- In a large microwave-safe bowl, microwave cubed butter and peanut butter until melted. Carefully whisk to combine. Add the brown sugar and granulated sugar, and whisk together until well combined. If the mixture is hot, set aside to cool until just warm.
- Add the eggs, egg yolk, and vanilla to the cooled mixture. Whisk well to combine.
- Add the flour, baking soda, baking powder, and salt. Stir with a very sturdy spatula until almost combined.
- Mix the peanut butter chips in until just combined, being careful not to over-mix.
- Using a large 3-Tablespoon spring-loaded cookie scoop, portion out the dough. Using your fingers, flatten each dough ball out to about 3" in diameter, cupping gently with the palm of your hand. Spoon or pipe about a Tablespoon of strawberry jam inside each cookie dough disc/cup. Gently wrap the edges of the dough around the jam, leaving some jam visible on top in the middle.
- Optional: If time permits, cover the cookies well with plastic wrap and chill for 24-48 hours. This will give you thicker, chewier cookies with a more prominent PB flavor.
- When ready to bake, place cookies on baking sheets covered with parchment paper, leaving a few inches to allow for spreading.
- Bake for about 9-11 minutes, or until set and lightly golden brown at the edges. Allow cookies to cool completely on the baking trays before serving or storing inside an airtight container for about 3 days.
Notes
The Peanut Butter: Conventional peanut butter won't provide as much peanut butter flavor compared to natural PB, but it still works just fine at a 1:1 ratio if needed.
Correct Measuring: To ensure thick yet moist, chewy cookies, be sure to measure your ingredients (especially your flour) correctly, to avoid accidentally adding too much and creating dry, hard cookies. Use a digital kitchen scale for best results.