Okay, picture this: sticky fingers, a smear of grape jelly on my cheek, and the unmistakable scent of peanut butter wafting through the kitchen. Yep, that’s my childhood in a nutshell! Peanut butter and jelly wasn’t just a sandwich; it was *the* sandwich. So, naturally, I had to turn that classic combo into a cookie! And trust me, these Peanut Butter and Jelly Cookies are seriously addictive.
This recipe? It’s ridiculously easy. Seriously, even my little nephew can help (and make a delightful mess, haha!). We’re talking soft, chewy peanut butter cookies with a sweet, gooey jelly center. My favorite part is that they’re ready in under an hour! I remember baking these with my grandma – she always let me lick the peanut butter spoon. Those were the days! Now, let’s get baking, shall we?
Why You’ll Love These Peanut Butter and Jelly Cookies
Okay, so why should you make these cookies? Let me tell ya!
- They’re seriously soft and chewy. Like, melt-in-your-mouth good!
- That classic peanut butter and jelly combo? It’s a flavor explosion!
- Super easy to make. I promise, even a beginner baker can nail this one!
- Kids *and* adults adore them. Total crowd-pleaser, I’m telling you.
- You can totally customize them! Use your favorite jelly, add chocolate chips…the possibilities are endless!
Ingredients for Your Peanut Butter and Jelly Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of these delicious Peanut Butter and Jelly Cookies:
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature (this is important!)
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar, *packed*
- 1 cup (156 g) creamy peanut butter (go for the good stuff!)
- 1 *large* egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (50 g) granulated sugar for rolling (optional, but SO worth it!)
- ½ – 1 cup (144 – 289 g) strawberry jelly or seedless jam (your fave!)
- ¼ cup creamy peanut butter, melted (optional, for drizzling!)
- ¼ cup peanuts, roughly chopped (optional, for that extra crunch!)
How to Make Peanut Butter and Jelly Cookies: Step-by-Step Instructions
Okay, let’s get down to business! Follow these steps, and you’ll be munching on warm Peanut Butter and Jelly Cookies in no time. Trust me, it’s easier than you think!
Preparing the Dough for Peanut Butter and Jelly Cookies
First things first, grab a mixing bowl. Whisk together that flour, baking powder, baking soda, and salt. Just until it’s all combined, you don’t wanna overmix! Set that aside for now.
Now, in a *large* mixing bowl (you’ll need the space!), cream together the butter and both sugars until it’s nice and smooth. I’m talking 2-3 minutes on medium speed. It should look light and fluffy, almost like frosting! Then, cream in the peanut butter for another minute – yum!
Next, on low speed (important!), mix in the egg and vanilla extract until *just* combined. Don’t overdo it! Now, slowly stir in the dry ingredients until everything’s just mixed. You might see a few streaks of flour, and that’s totally fine!
Cover the dough and pop it in the fridge for 30-60 minutes. This is optional, but trust me, it helps prevent the cookies from spreading too much. Plus, cold dough is just easier to work with!
Baking Your Peanut Butter and Jelly Cookies
While that dough is chilling, preheat your oven to 350 F (177 C). Don’t forget this step! Line a baking sheet with parchment paper – makes clean-up a breeze, and the cookies won’t stick!
Pour that extra sugar into a small bowl. Get ready to roll!
Using a medium cookie scoop (about 2 tablespoons), scoop the dough into balls. Roll each ball in the sugar – this gives them a lovely sparkle and a little extra sweetness. Place them on the baking sheet about 3 inches apart (they *will* spread a little!).
Now, for the fun part! Use your thumb (or the back of a teaspoon) to press an indentation into the center of each cookie. Be gentle! Fill each center with a teaspoon of your favorite jelly or jam. I’m a strawberry kinda gal, but you do you!
Bake at 350 F (177 C) for 14-15 minutes. You want them to be lightly golden around the edges. Careful not to overbake, or they’ll be dry!
Finishing Touches for Peanut Butter and Jelly Cookies
Let the cookies cool on the baking sheet for about 10 minutes. They’ll be super soft when they first come out of the oven, so resist the urge to move them right away!
If you want, spoon a little *more* jelly into the cookies while they’re still hot. This makes them extra gooey and delicious!
For an extra touch of awesomeness, drizzle melted peanut butter over the top and sprinkle with chopped peanuts. Seriously, this takes them to a whole new level! Transfer the Peanut Butter and Jelly Cookies to a cooling rack to cool completely. And then…devour!
Tips for Perfect Peanut Butter and Jelly Cookies
Want to make sure your Peanut Butter and Jelly Cookies are absolutely perfect? Here are a few of my favorite tips!
Chilling the dough is key if you want to avoid super-flat cookies. Trust me on this one! If you’re short on time, even 30 minutes helps.
A cookie scoop is your best friend! It ensures all your cookies are the same size, so they bake evenly. Plus, it’s just easier!
Sometimes, those jelly centers can make the cookies spread a little wonky. Don’t worry! Just use a cookie scoot (or a spoon) to gently reshape them while they’re still warm.
And finally, use quality ingredients! Good peanut butter and your favorite jelly will make all the difference in the world. You deserve it!
Ingredient Notes and Substitutions for Peanut Butter and Jelly Cookies
Okay, let’s talk swaps! Wanna get a little creative with your Peanut Butter and Jelly Cookies? Go for it!
First off, jelly! Strawberry’s classic, but raspberry, grape, even apricot works great. Just pick your fave! You know, whatever sings to your soul.
Don’t dig peanut butter? Almond butter or cashew butter are awesome alternatives. Just keep in mind they’ll change the flavor a bit. And for my gluten-free friends, you can totally use a gluten-free all-purpose flour blend. Just follow the package directions!
Frequently Asked Questions About Peanut Butter and Jelly Cookies
Got questions? I’ve got answers! Here are a few things folks often ask about these yummy Peanut Butter and Jelly Cookies.
Can I use a different type of jelly in these Peanut Butter and Jelly Cookies?
Absolutely! Strawberry’s my go-to, but feel free to experiment! Grape jelly will give you that classic PB&J vibe, while raspberry or blackberry adds a touch of sophistication. Just remember, a tangier jelly will balance the sweetness of the peanut butter, so choose what you love!
Can I freeze Peanut Butter and Jelly Cookies dough?
You betcha! Just scoop the dough into balls, roll ’em in sugar (if you want!), and pop them in a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, just thaw them in the fridge overnight and bake as directed. Easy peasy!
How do I keep my Peanut Butter and Jelly Cookies from spreading too much?
Ah, the dreaded spread! The biggest trick is chilling that dough. It firms up the butter, which helps the cookies hold their shape in the oven. Also, make sure your butter isn’t *too* soft when you cream it with the sugar. If it’s melted, your cookies will definitely spread!
Storing Your Peanut Butter and Jelly Cookies
So, you’ve made a batch of these beauties…and somehow haven’t eaten them all in one sitting? Wow, you’ve got willpower! To keep ’em fresh, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 3-4 days. Wanna keep ’em longer? Pop ’em in the freezer! They’re good for up to 2 months. Just thaw them out before enjoying!
Nutritional Information for Peanut Butter and Jelly Cookies
Okay, a quick note: I’m not a nutritionist! So, any nutritional info here is just an estimate. It’ll vary depending on the brands and exact amounts you use. Just sayin’!
Enjoy Your Homemade Peanut Butter and Jelly Cookies!
Alright, you did it! Now go enjoy those amazing Peanut Butter and Jelly Cookies. And hey, leave a comment and tell me what you think! Don’t forget to rate the recipe and share it with your friends!
Print
Irresistible Peanut Butter and Jelly Cookies in 1 Hour
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 65 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy peanut butter cookies with a sweet jelly center.
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar
- 1 cup (156 g) creamy peanut butter
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (50 g) granulated sugar for rolling (optional)
- ½ – 1 cup (144 – 289 g) strawberry jelly or seedless jam
- ¼ cup creamy peanut butter, melted (optional)
- ¼ cup peanuts, roughly chopped (optional)
Instructions
- In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside.
- In a large mixing bowl, cream the butter with the light brown and granulated sugars until smooth. Takes 2-3 minutes on medium speed.
- Cream in the peanut butter on medium speed for 1 minute.
- On low, mix in the egg and vanilla extract until smooth.
- Stir the dry ingredients into the wet until just combined.
- Cover the dough and refrigerate for 30-60 minutes.
- Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper.
- Pour the sugar into a small bowl.
- Using a medium cookie scoop (2 tablespoons), scoop the dough into a ball.
- Roll the dough ball in sugar. Place on the baking sheet about 3 inches apart.
- Using your thumb or teaspoon, press an indention into the center of each cookie.
- Fill each center with a teaspoon of jelly or jam.
- Bake at 350 F (177 C) for 14-15 minutes.
- Cool the cookies on the baking sheet for 10 minutes.
- If desired, spoon more jelly into the cookies while still hot.
- Drizzle melted peanut butter and sprinkle chopped peanuts on top.
- Transfer to a cooling rack to cool completely.
Notes
- Chilling the dough is optional, but helps prevent spreading.
- A cookie scoot can help reshape the cookies after baking.
- Optional toppings add flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
