Ingredients
Scale
- 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)
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 Cookies
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.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 24
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 4g