Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet fruit jelly in a soft, chewy cookie. Perfect for a nostalgic treat, each cookie features a luscious dollop of your favorite jam nestled in the center, offering a delightful twist on traditional peanut butter cookies.
Ingredients
Scale
Cookies
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1/4 cup fruit jelly or jam (strawberry, grape, raspberry, or your favorite flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, baking soda, and salt. Mix thoroughly until the dough is smooth, thick, and sticky.
- Shape the Cookies: Using about 1 tablespoon of dough per cookie, roll the dough into balls. Place them on the prepared baking sheet spaced approximately 2 inches apart to allow room for spreading.
- Create the Jelly Wells: Gently press the back of a spoon or fork into the center of each dough ball to form a small well, being careful not to break the dough through.
- Add the Jelly: Spoon about 1/2 teaspoon of your chosen jelly or jam into each well. Avoid overfilling to prevent spilling during baking.
- Bake: Bake for 8-10 minutes or until the cookie edges begin to turn a golden brown. The centers will stay soft and chewy after cooling.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use creamy peanut butter rather than chunky to ensure a smoother dough texture.
- You can substitute the jelly with your favorite jam flavor for a personalized twist.
- To make these cookies vegan, replace the egg with a flax egg and confirm your jam is free of animal products.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you prefer a less sweet cookie, reduce the sugar to 3/4 cup.
