Peanut Butter and Jelly Cookies
Peanut Butter and Jelly Cookies bring the nostalgic flavors of a classic PB&J sandwich into a soft, chewy cookie. With a rich peanut butter dough and a sweet jelly center, these cookies are easy to make and perfect for any occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup creamy peanut butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
Filling
- 1/2 cup jelly or jam strawberry, raspberry, or grape
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Mix in the egg, vanilla extract, and milk until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Roll dough into 1-inch balls and place on the baking sheet. Press your thumb into each ball to create an indentation.
- Fill each indentation with 1/2 teaspoon of jelly. Avoid overfilling to prevent spreading.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, use thick jelly or jam to prevent spreading. Store cookies in an airtight container at room temperature for up to 5 days.