Peanut Butter and Jelly Cookies

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Peanut Butter and Jelly Cookies

Perfect for a weekend baking project or a back-to-school treat, these Peanut Butter and Jelly cookies are as fun to make as they are to eat. Simple to make with a phenomenal peanut butter sauce that adds a ton of flavor.

Prep Time15

Cook Time14

Chill time:30

Course: Dessert

Cuisine: American

Diet: Halal

Servings: -20 cookies

Calories: 181kcal

Author: Amira

Ingredients

1 ⅓ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon baking powder
1 stick butter unsalted, softened
⅔ cup creamy peanut butter
½ cup light brown sugar
¼ cup granulated sugar + extra for dough rolling
1 large egg room temperature
1 teaspoon vanilla extract
½ cup strawberry fruit jam or jelly

Peanut butter sauce (optional)

4 Tablespoons creamy peanut butter
1 teaspoon coconut oil softened

Crushed peanuts (optional garnish)

Instructions

In a small bowl, add flour, baking soda, baking powder and cornstarch. Whisk lightly to combine and set aside.
In a large mixing bowl, add 1 stick of softened butter and ⅔ cup of creamy peanut butter. Mix the batter using a hand mixer or a standing bowl mixer on medium speed until it becomes creamy and soft. About 1-2 minutes.
Add in brown sugar and granulated sugar. Use a rubber spatula to scrape down the sides and whip with a mixer until the ingredients are combined, creamy and smooth.
Next, add 1 egg and vanilla extract. Using a spoon or rubber spatula, mix until everything is combined.
Add the dry mixture into the wet batter and mix until all of the flour is fully incorporated.
Cover the bowl with plastic wrap and store in your refrigerator for at least 30 minutes.
While chilling, preheat the oven to 375°F. Use parchment paper to line as many baking sheets as necessary for your cookies. I used two baking sheets.
Using a tablespoon sized scoop or a big spoon scoop up and roll into tablespoon sized balls.
Roll each ball into the extra granulated sugar. This adds a nice crinkle effect to the outside of the cookie when baked.
Place the cookie dough balls about two inches apart on your cookie sheet.
Press down on each cookie with your thumb or the back of a teaspoon, creating a small indentation.
Add a teaspoon of your favorite fruit jam or jelly to the well of each cookie.

Notes

Chilling the cookie dough for at least 30 minutes is recommended; ideally 60 minutes if time allows. The dough could even be wrapped tightly and chilled overnight. To prevent drying out, it’s important to wrap tightly.
When scooping up the dough with a scoop, try packing it in and then smoothing the dough with your other hand. This will ensure all your cookies are the same size and will help to cook evenly.
Spraying non-stick spray on your thumb or to the back of the teaspoon is a good way to prevent the cookies from sticking to the back of the teaspoon or your thumb.
Natural peanut butter is not suitable for this recipe. The conventional creamy peanut butter is best as natural peanut butter may make the dough soft and difficult to roll into balls as well as make the cookies spread more when baked.

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