Description
Soft and chewy peanut butter cookies with a sweet jelly center.
Ingredients
Scale
- 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