There’s something magical about peanut butter and jelly, right? It’s the classic combo we all know and love—comforting, sweet, and a little nostalgic. But imagine that delicious duo in cookie form. That’s exactly what these Peanut Butter and Jelly Cookies bring to the table: soft, chewy, peanut butter-filled cookies with a gooey, fruity surprise in the center. Seriously, this is the kind of treat that’ll take you straight back to childhood, and yet, it feels just as perfect for indulging in today.
These cookies are everything you want in a dessert—creamy, chewy, and bursting with sweet jam in every bite. The peanut butter adds that rich, nutty flavor, while the jelly brings a touch of sweetness and tartness that makes each bite irresistible. It’s like the perfect marriage of comfort food and cookie perfection, and trust me, once you make these, they’ll become your new go-to sweet treat.
Why You’ll Love Peanut Butter and Jelly Cookies
These cookies aren’t just delicious; they’re an absolute delight to make and eat. Here’s why they’ll become your new favorite:
Nostalgic and Fun: Peanut butter and jelly are a childhood classic, and turning them into cookies brings a whole new level of joy. You’ll get all the flavors you love in a fun, cookie form.
Quick and Easy: With simple ingredients and no complicated steps, these cookies come together in no time. They’re perfect when you want to make something special without a lot of effort.
Chewy and Soft: The peanut butter base gives these cookies a soft, chewy texture that’s irresistible, and the jelly in the middle is like a little burst of sweetness.
Customizable: You can play around with different flavors of jelly or jam—grape, strawberry, raspberry—whatever your heart (and taste buds) desire.
Kid-Friendly: These cookies are great for making with little ones or sharing with the whole family. Kids will absolutely love them!
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Ingredients in Peanut Butter and Jelly Cookies
Let’s take a look at what you’ll need to make these sweet, peanut buttery treats:
Peanut Butter
The star ingredient! Creamy peanut butter works best for this recipe, giving the cookies that rich, nutty flavor and chewy texture.
Butter
A little butter adds richness and ensures your cookies are soft and tender.
Sugar
You’ll need a mix of granulated sugar and brown sugar to sweeten the dough and give the cookies that perfect balance of sweetness.
Egg
Egg helps bind the dough together and gives the cookies a nice texture.
Vanilla Extract
A splash of vanilla adds that warm, aromatic flavor that ties everything together.
All-Purpose Flour
This forms the base of the dough and gives the cookies structure.
Baking Soda
A little baking soda helps the cookies rise and gives them that perfect soft, chewy texture.
Jelly or Jam
This is where the fun comes in! Choose your favorite jam—whether it’s grape, strawberry, or something else—to create that gooey, fruity surprise in the center.
Salt
Just a pinch of salt enhances the flavor and balances out the sweetness.
Instructions
Ready to make these amazing cookies? Let’s dive into the steps:
Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and come out golden brown.
Mix the Wet Ingredients
In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. Add in the egg and vanilla extract, and mix until smooth.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as that can make the cookies dense.
Shape the Dough
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Create the “Jelly” Center
Use your thumb (or the back of a spoon) to make an indentation in the center of each cookie dough ball. Spoon a small amount of jelly or jam into the center of each indentation—about 1/2 teaspoon of jelly should be perfect.
Bake the Cookies
Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. They may look slightly soft when you pull them out of the oven, but that’s okay—they’ll firm up as they cool.
Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the peanut butter and jelly goodness with every bite!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare dough]
Cook Time: [Time to bake the cookies]
Total Time: [Total time needed]
How to Serve Peanut Butter and Jelly Cookies
These cookies are perfect on their own, but here are a few ideas for extra sweetness:
- With a Glass of Milk: Peanut butter and jelly cookies and milk are a match made in heaven. Dip them into a cold glass of milk for the ultimate treat!
- With Ice Cream: Sandwich two cookies with a scoop of vanilla ice cream in between for a cookie sandwich that will make your taste buds dance.
- As a Snack: Pack these cookies in lunchboxes or bring them to a picnic for a sweet snack everyone will love.
- With Fruit: Pair them with fresh fruit—sliced strawberries, bananas, or even apple slices—for a little extra sweetness and freshness.
Additional Tips
- Adjust the Jam: Feel free to get creative with the type of jam you use. Grape, strawberry, raspberry, or even apricot can give the cookies a fun twist.
- Chill the Dough: If you want your cookies to hold their shape better during baking, chill the dough for 30 minutes before baking.
- Store the Cookies: Store these cookies in an airtight container at room temperature for up to 5 days—or keep them in the fridge for even longer freshness!
FAQ Section
Q1: Can I use crunchy peanut butter instead of creamy?
A1: Absolutely! Crunchy peanut butter will give the cookies a bit more texture, so feel free to use it if you prefer.
Q2: Can I use a different type of sweetener?
A2: Yes! You can use honey or maple syrup as a substitute for sugar, but keep in mind this might alter the texture of the cookies slightly.
Q3: How do I store these cookies?
A3: Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, store them in the fridge.
Q4: Can I freeze these cookies?
A4: Yes, you can freeze the dough! Roll the dough into balls, freeze them on a baking sheet for 30 minutes, then transfer them to a freezer bag. When you’re ready, bake directly from frozen, adding a couple extra minutes to the bake time.
Q5: Can I make these cookies without jelly?
A5: You can! If you prefer, you can skip the jelly and make regular peanut butter cookies instead. They’ll still be delicious!
Conclusion
These Peanut Butter and Jelly Cookies are the perfect blend of two childhood favorites in one irresistible cookie. Soft, chewy, and just the right amount of sweet, they’ll satisfy your cravings for something nostalgic and comforting. Plus, they’re super easy to make and customize to your liking. Whether you’re baking for yourself or sharing with friends and family, these cookies are bound to be a hit. Grab a glass of milk, and get ready to indulge in a little bit of peanut buttery, jelly-filled heaven!
Print
Peanut Butter and Jelly Cookies
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A warm, comforting soup made with tender turkey, vegetables, and herbs, perfect for using up leftover turkey from a holiday feast. This hearty soup is flavorful and filling, perfect for a cozy meal on a chilly day.
Ingredients
- For the Soup:
- 2 cups cooked turkey, shredded or chopped
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, diced (optional)
- 1 (14.5 oz) can diced tomatoes
- 6 cups turkey or chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper, to taste
- 1 ½ cups frozen peas
- 1 cup cooked rice or noodles (optional)
- For Garnish:
- Chopped fresh parsley (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté for 3–4 minutes until softened.
- Add carrots, celery, and potato (if using), and cook for an additional 5 minutes, stirring occasionally.
- Stir in diced tomatoes, turkey broth, turkey meat, thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.
- Add the frozen peas and cooked rice or noodles (if using), and cook for an additional 5 minutes until heated through.
- Remove the bay leaf and adjust the seasoning to taste with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
- Serve hot and enjoy your turkey soup!
Notes
- This soup is a great way to use up leftover turkey after a holiday meal, but you can also make it with cooked chicken or even rotisserie chicken for a quicker version.
- If you prefer a thicker soup, you can mash some of the potatoes or vegetables as it simmers.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, it’s best to freeze without the noodles or rice, as they can become mushy when reheated.
- If you’d like to make it a little richer, consider adding a splash of heavy cream or half-and-half before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg