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A classic flavor pairing, but in cookie form! These peanut butter and jelly cookies are extra soft and delicious, each with a strawberry jam core and peanut butter drizzle on top.
If you love these flavors as much as I do, you’ll also have to try these peanut butter and jelly bars! Another great recipe is this peanut butter fudge, if you’re wanting a dessert that’s nutty and creamy.
Peanut Butter and Jelly Cookies Recipe
With these treats you’ve got the creamy, nutty goodness of peanut butter getting cozy with the sweet and fruity strawberry jam, all packed into a soft and chewy cookie. It’s like taking your favorite childhood sandwich and turning it into an amazing dessert.
These cookies have the perfect flavor and texture. They’re soft on the inside, slightly crispy on the edges—pure cookie perfection. Trust me, these treats aren’t just for the kiddos; adults will be just as obsessed. Don’t miss out on the chance to relive those nostalgic flavors and treat yourself to a batch of these fantastic cookies!
Tips and Tricks
- Use a Different Jam: The strawberry jam can be substituted for your favorite kind! Raspberry, grape, or apricot are popular choices.
- Swap Creamy Peanut Butter for Chunky: If you prefer chunky peanut butter, go ahead and try using it instead of the creamy peanut butter. This will add a nice crunch to the cookies.
- The baking time may need to be adjusted according to the size of your cookies. If they are smaller, they will bake a little bit faster, and if they are bigger they will need a couple more minutes. The cookies will be quite soft when they come out of the oven and won’t be able to be lifted up. They need to cool completely on the baking sheet before they will be ready to pick up.
- Don’t over bake the cookies! The edges should be barely browned. The cookies will continue to cook as they cool on the pan.
Storing Leftovers
These cookies will keep for up to 3 days at room temperature in an airtight container.
If you would like to freeze the dough, I recommend scooping it out and forming the indent before freezing. To bake, remove them from the freezer and set on a parchment lined baking sheet to thaw. Once thawed, fill the indent with jam and bake as directed.
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Preheat the oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper and set aside.
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In a stand mixer, or using a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and butter. Add in the eggs and vanilla and mix until combined.
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Add the baking soda, baking powder, salt, and flour and mix until just incorporated.
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Use a medium cookie scoop (about 3 tablespoons) to scoop balls of dough. Place them on one of the baking sheets leaving 2 inches between them and use the back of a tablespoon to press an indent in the center of them. Fill the indent with a scant teaspoon of jam.
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Bake for 12-14 minutes, until the edges are just barely starting to brown. Remove from the oven and let the cookies cool on the pan completely before transferring to a cooling rack.
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Once the cookies have cooled, if you would like to you may melt some peanut butter in the microwave and drizzle it across the cookies.
Serves: 18
Calories389kcal (19%)Carbohydrates53g (18%)Protein6g (12%)Fat18g (28%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.4gCholesterol45mg (15%)Sodium205mg (9%)Potassium163mg (5%)Fiber1g (4%)Sugar34g (38%)Vitamin A342IU (7%)Vitamin C2mg (2%)Calcium39mg (4%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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