Peanut Butter and Jelly Cookies

Introduction

Is there anything more nostalgic than the classic peanut butter and jelly combination? It takes you straight back to school lunchboxes and carefree afternoons. But what if I told you that you could bring that same nostalgic flavor into your kitchen in the form of a delightful, chewy cookie? That’s exactly what these Peanut Butter and Jelly Cookies do.

Imagine biting into a soft peanut butter cookie with a sweet surprise—a little pool of jam right in the center. These cookies are perfect for bake sales, after-school treats, or even just a midday pick-me-up. They’ve got that perfect balance of nutty and sweet, and let’s be honest, anything with peanut butter is always a win. Plus, the best part? They’re super easy to make, even for novice bakers.

Growing up, peanut butter and jelly sandwiches were a staple in my house, so naturally, these cookies became a family favorite. My mom used to bake them on rainy weekends, and the smell would fill the whole house. Now, whenever I make these cookies, I’m instantly taken back to those cozy afternoons.

Why You’ll Love This Recipe

These Peanut Butter and Jelly Cookies aren’t just your typical cookie—they’re a fun, flavorful twist on a childhood favorite. Here’s why you’ll love them:

• Easy to make: With just a few basic ingredients, you can whip these up in no time.
• Perfectly chewy: The peanut butter keeps the cookies soft and chewy, while the jelly adds a burst of sweetness.
• Kid-friendly: These cookies are sure to be a hit with kids and adults alike. Plus, they’re a fun way to get kids involved in the kitchen—who doesn’t love putting that dollop of jelly in the center?
• Customizable: You can use your favorite jam or jelly—strawberry, grape, raspberry—the possibilities are endless. You can even switch it up with almond butter if you prefer.
• Nostalgic: The peanut butter and jelly combo will transport you back to your childhood, but in cookie form, it’s even better!

Preparation Time and Servings

• Total Time: 25 minutes (10 minutes prep, 15 minutes baking)
• Servings: Makes about 24 cookies
• Nutrition Facts:
  • Calories per serving: 150
  • Protein: 4g
  • Carbs: 18g
  • Fat: 7g

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup of your favorite jelly or jam (strawberry, grape, or raspberry works best)

Ingredient Breakdown:

• Peanut Butter: The star of the show. It adds richness, nuttiness, and that signature chewy texture. Make sure to use creamy peanut butter for the best results.
• Butter: Adds a subtle richness and ensures that the cookies bake up soft and tender.
• Sugar: A mix of granulated and brown sugar creates a perfectly balanced sweetness. The brown sugar also adds a slight molasses-like flavor and keeps the cookies moist.
• Jelly/Jam: The sweet, fruity filling in the center that complements the peanut butter perfectly. You can customize this with your favorite flavor—strawberry, grape, or raspberry.

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Cream the Butter and Sugars

In a large mixing bowl, beat together the unsalted butter, peanut butter, granulated sugar, and light brown sugar until the mixture is creamy and smooth. This should take about 2-3 minutes using an electric mixer on medium speed. Scraping down the sides of the bowl will help ensure everything is well-combined.

Add the Wet Ingredients

Add in the egg and vanilla extract. Continue beating until the mixture is light and fluffy, about another minute. The egg helps bind everything together, while the vanilla adds a warm flavor that complements the peanut butter.

Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. These ingredients help the cookies rise and give them a nice soft texture.

Combine the Wet and Dry Ingredients

Slowly add the dry ingredients to the peanut butter mixture, beating on low until just combined. Be careful not to overmix! You want the dough to be soft and manageable.

Form the Cookies

Scoop out about 1 tablespoon of cookie dough and roll it into a ball between your hands. Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a teaspoon, press a small indentation into the center of each cookie. This is where the jelly will go!

Add the Jelly

Fill each indentation with about 1/2 teaspoon of jelly. You can use any flavor you like—strawberry, grape, or raspberry are classic choices. Be careful not to overfill, as the jelly can bubble over during baking.

Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should still be soft. Keep an eye on them—you don’t want the cookies to dry out!

Cool the Cookie

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Letting them cool on the baking sheet helps them set up without overbaking.

How to Serve

These Peanut Butter and Jelly Cookies are delicious on their own, but here are a few fun ways to serve them:

• Enjoy them with a cold glass of milk—just like a PB&J sandwich!
• Serve them alongside coffee or tea for a sweet afternoon snack.
• Pair them with vanilla ice cream for a truly indulgent dessert.

They’re perfect for any occasion—whether you’re baking for a family gathering, a party, or just because you need a sweet treat!

Additional Tips

• Use creamy peanut butter: This will give you that classic, soft texture. Natural peanut butter can sometimes be too oily or dry, so stick to regular creamy peanut butter for best results.
• Chill the dough if needed: If the cookie dough feels too soft to handle, you can pop it in the fridge for about 15 minutes before shaping the cookies. This will make it easier to roll into balls.
• Don’t overfill the jelly: A little goes a long way! Too much jelly can spill over the sides during baking, so just use a small amount.
• Try different jams: Feel free to get creative with the flavors! Blackberry, apricot, or even mixed berry jams work wonderfully in these cookies.
• Storage tips: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.

Recipe Variations

• Nut-Free Version: If you have a peanut allergy or are baking for someone with one, swap out the peanut butter for sunflower seed butter or another nut-free alternative.
• Gluten-Free: You can easily make these cookies gluten-free by using a 1:1 gluten-free flour substitute. The texture remains just as chewy and delicious.
• Vegan Version: Use a plant-based butter alternative and a flax egg (1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons water) to make these cookies vegan-friendly.
• Chocolate Lover’s Twist: For an extra indulgent treat, drizzle the baked cookies with melted chocolate or add a few mini chocolate chips to the cookie dough before baking.
• Crunchy Peanut Butter: If you prefer a bit more texture, you can use crunchy peanut butter instead of creamy.

Serving Suggestions

These cookies are so versatile and pair beautifully with different sides or treats. Here are some fun ideas:

• Serve them as part of a dessert platter with other classic cookies like chocolate chip or snickerdoodles.
• For a fun kids’ party, set up a cookie decorating station where they can add extra jelly or chocolate drizzle on top.
• For a cozy family movie night, serve these cookies with warm hot cocoa or a scoop of ice cream.

Freezing and Storage

• Storage: Store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy as long as they’re sealed tightly.
• Freezing: These cookies freeze beautifully. To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container and store for up to 3 months. To enjoy, simply thaw at room temperature.

Special Equipment

• Baking Sheet: Use a sturdy baking sheet for even baking. If you have a silicone baking mat, that’s even better—it’ll keep the cookies from sticking and help them bake evenly.
• Electric Mixer: An electric hand mixer or stand mixer will make creaming the butter and sugars much easier, though you can mix everything by hand if you prefer a more hands-on approach.

Final Thoughts

These Peanut Butter and Jelly Cookies are the perfect fusion of childhood nostalgia and grown-up indulgence. Whether you’re looking for an easy treat to bake with your kids or something unique to share at a party, these cookies are sure to be a hit. With their soft peanut butter base and sweet, fruity center, they combine all the best elements of a classic PB&J in a form that’s fun, easy to eat, and oh-so-delicious.

I love how customizable this recipe is, too. You can play around with the types of jelly, or even try adding a bit of chocolate drizzle for an extra layer of flavor. The best part? These cookies are so simple to make that they’ll become a go-to recipe in your baking repertoire. Every bite takes me back to the simplicity of childhood, and I’m sure it’ll do the same for you.

So, go ahead—whip up a batch, share them with friends, or keep them all to yourself (I won’t judge!). Just make sure you’ve got a glass of milk ready because these cookies are begging for a dunk.

FAQ (Frequently Asked Questions)

1. Can I use crunchy peanut butter instead of creamy peanut butter?

Yes, absolutely! If you prefer a little more texture in your cookies, feel free to use crunchy peanut butter. The bits of peanut will add a nice crunch to each bite.

2. Can I use different types of jelly or jam?

Definitely! While classic flavors like grape and strawberry are popular choices, you can experiment with any type of jelly or jam you like. Raspberry, blackberry, or even apricot would all taste amazing. You can even use a mix of flavors in one batch to create a variety of cookies.

3. What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. This will help them stay soft and chewy. If you want to keep them for longer, you can freeze them. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container. They’ll keep in the freezer for up to 3 months.

4. Can I make these cookies gluten-free?

Yes! You can make this recipe gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour substitute. The texture and flavor should remain just as delicious.

5. How can I make these cookies vegan?

To make these cookies vegan, you can use a plant-based butter alternative and replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of flaxseed meal with 2 1/2 tablespoons of water and let it sit for 5 minutes before adding it to the dough.

6. My cookies are spreading too much in the oven. What can I do?

If your cookies are spreading too much, you can try chilling the dough for 15-20 minutes before baking. This will firm up the dough and help the cookies hold their shape better during baking.

7. Can I add other fillings besides jelly?

Yes! While jelly is the classic filling for these cookies, you can experiment with other fillings like chocolate ganache, Nutella, or even a bit of caramel for a fun twist.

8. Can I freeze the cookie dough and bake the cookies later?

Yes, the dough freezes well. After forming the cookie dough balls (before adding the jelly), place them on a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, let the dough sit at room temperature for 5-10 minutes, then add the jelly and bake as directed.

9. How can I prevent the jelly from spilling out during baking?

To prevent the jelly from spilling over, be careful not to overfill the indentation in the cookie dough. A small dollop (about 1/2 teaspoon) is usually enough. You can also try using a thicker jam or jelly, as this is less likely to spread out during baking.

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Conclusion

Peanut Butter and Jelly Cookies offer a delightful and nostalgic twist on the classic PB&J sandwich we all know and love. Whether you’re a fan of creamy peanut butter, fruity jams, or just delicious cookies in general, this recipe is bound to become a household favorite. With their soft and chewy texture, these cookies are perfect for any occasion—whether you’re baking for a family gathering, a potluck, or just as a treat for yourself.

The best part about these cookies is their versatility. You can play around with the type of peanut butter, try different flavors of jelly, or even make them vegan or gluten-free to accommodate different dietary needs. They’re simple enough for a casual baking session but special enough to impress at any event.

Plus, they’re a great way to involve kids in the kitchen. There’s something about creating that little well in the center of the dough and filling it with jelly that kids just love. Baking these cookies can become a fun family tradition that sparks joy and creates lasting memories.

So whether you’re craving something sweet, looking for a new cookie recipe, or just want to enjoy a little taste of childhood nostalgia, these Peanut Butter and Jelly Cookies are the perfect answer. Make a batch (or two!), and watch as they disappear from the cookie jar in no time.