Description
Peanut Butter and Jelly Cookies are a fun and nostalgic twist on the classic sandwich, featuring soft peanut butter cookies with a sweet jelly center.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fruit jelly or jam (e.g., grape or strawberry)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract; mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of jelly or jam.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use any flavor of jelly or jam you prefer.
- Chill the dough for 15–30 minutes if it’s too soft to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: peanut butter, jelly cookies, thumbprint cookies, sandwich-inspired dessert