Peanut butter and jelly lovers, rejoice! These Peanut Butter and Jelly Cookies bring your favorite classic sandwich flavors into a delightful, soft, and chewy cookie. Packed with rich peanut butter flavor and topped with a dollop of sweet jam, these cookies are as nostalgic as they are delicious. They’re quick to make, don’t require chilling, and are perfect for satisfying your sweet tooth in under 30 minutes!
Why You’ll Love This Recipe
- Easy to Make: No fancy equipment or chilling required.
- Classic Flavor Combo: A twist on the iconic PB&J pairing.
- Perfect Texture: Soft and tender cookies with a gooey jam topping.
- Make-Ahead Friendly: The dough freezes beautifully for quick cookies anytime.
Kitchen Equipment Needed
- Large mixing bowl
- Stand or hand mixer
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
- Measuring cups and spoons
- Fork for shaping
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Make the Dough
In a large bowl or the bowl of a stand mixer, beat ½ cup butter (1 stick) until smooth and creamy, scraping down the sides of the bowl.
Add:
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
Beat until fluffy, ensuring there are no chunks of butter.
Add:
- 1 cup creamy peanut butter (or crunchy, if you prefer texture)
- 1 large egg
- 1 teaspoon vanilla extract
Mix until combined.
Add:
- 1½ cups all-purpose flour (don’t stir yet)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Lightly mix the dry ingredients together on top of the wet ingredients. Turn the mixer on and mix until the dough just comes together. Scrape the sides and bottom of the bowl to ensure everything is incorporated. Avoid overmixing to keep the cookies tender.
Step 3: Shape the Cookies
Use a cookie scoop or your hands to form 1½-inch balls of dough. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Dip a fork into sugar or flour to prevent sticking, then gently press each cookie flat with a crisscross pattern. Flatten to about ½ inch thickness.
Step 4: Add the Jam
Stir ½ cup seedless jam (such as raspberry, strawberry, or grape) in a small bowl to remove lumps. Use a teaspoon to carefully add 1 teaspoon of jam to the center of each cookie. Keep the jam in the middle to avoid it spreading onto the baking sheet.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are just set and slightly golden. Avoid underbaking these cookies, as the jam keeps them soft and moist.
Step 6: Cool and Garnish
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
For a finishing touch, add a drizzle of melted peanut butter and a sprinkle of chopped peanuts. If you want extra shine, top each cookie with a small spoonful of stirred jam.
Serving and Storage Tips
- Serving: These cookies are best enjoyed slightly warm with a tall glass of milk.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing the Dough: Flatten and shape the dough, then freeze in a zip-top bag. Add jam before or after freezing. Bake directly from frozen, adding 1-3 minutes to the bake time.
Variations
- Different Jams: Experiment with your favorite flavors, like apricot, blueberry, or blackberry.
- Nut Butter Swap: Use almond butter or cashew butter for a different flavor profile.
- Chocolate Twist: Drizzle melted chocolate over the cooled cookies for a PB&J-chocolate combo.
- Crunchy Add-Ins: Mix in chopped peanuts or mini chocolate chips for texture.
Helpful Notes and Tips from Chefs
- Don’t Overmix: Overworking the dough can lead to tough cookies. Mix until just combined.
- Use Seedless Jam: Seedless jam provides a smoother topping and better presentation.
- Keep the Jam Centered: Place the jam carefully to avoid it spreading and burning on the pan.
- Work Quickly: Peanut butter dough can dry out if left uncovered for too long.
Frequently Asked Questions
Q1: Can I use natural peanut butter?
A: Natural peanut butter works, but the dough may be softer due to the oil. Mix well before measuring.
Q2: How do I prevent the cookies from spreading too much?
A: Make sure to flatten the cookies only slightly and chill the dough briefly if your kitchen is warm.
Q3: Can I make these cookies gluten-free?
A: Yes, use a 1:1 gluten-free baking flour as a substitute for all-purpose flour.
Q4: What if I don’t have a cookie scoop?
A: Use a tablespoon to portion out dough and roll it into balls with your hands.
Q5: Can I freeze baked cookies?
A: Absolutely! Freeze in a single layer, then transfer to a zip-top bag. Thaw at room temperature before serving.
These Peanut Butter and Jelly Cookies are a nostalgic and delicious treat that will delight kids and adults alike. Perfect for bake sales, potlucks, or anytime you’re craving something sweet, they’ll quickly become a favorite in your dessert lineup!
