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Peanut Butter & Jelly Cookies

Soft, chewy peanut butter cookies stuffed with a sweet, gooey center of strawberry jam. A nostalgic twist on the classic sandwich.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Kid-Friendly
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter commercial brand (not natural)
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp baking powder
  • 0.25 tsp salt
Filling
  • 0.33 cup strawberry jam or grape jelly

Equipment

  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2-3 mins).
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually mix in dry ingredients until a soft dough forms.
  6. Scoop 1.5 tbsp of dough and flatten into a disk. Place 1 tsp of jam in the center.
  7. Fold edges up over the jam to seal completely and roll into a ball.
  8. Place on baking sheet 2 inches apart and flatten slightly. Bake 10-12 minutes until golden.
  9. Cool on baking sheet for 10 minutes to allow filling to set before moving to wire rack.

Notes

Chill the dough for 20 minutes if it is too sticky to handle.