Description
Peanut Butter and Jelly Cookies are a nostalgic treat that brings together the classic peanut butter cookie flavor and the sweetness of your favorite jelly or jam. Soft, chewy, and with a burst of fruity filling in the center, these cookies are perfect for any occasion. The combination of peanut butter and jelly in a cookie form will satisfy your sweet and savory cravings in every bite!
Ingredients
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1 cup creamy peanut butter
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup fruit jelly or jam (strawberry, grape, raspberry, or your favorite flavor)
Instructions
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1. Preheat the Oven:
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dough:
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In a large bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Stir until the dough is smooth and well-combined. The dough will be thick and sticky.
3. Form the Cookies:
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Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
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Use the back of a spoon or a fork to gently press the center of each dough ball, creating a small well in the middle of each cookie.
4. Add the Jelly:
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Spoon a small amount of your chosen jelly or jam into the well of each cookie (about 1/2 teaspoon per cookie). Be careful not to overfill, as the jelly may spill over during baking.
5. Bake:
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Bake for 8-10 minutes, or until the edges of the cookies start to turn golden brown. The cookies will firm up as they cool, but should remain soft and chewy in the center.
6. Cool:
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Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Notes
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Jelly Options: Feel free to use any jelly or jam you prefer! Strawberry and grape are classic choices, but raspberry, blackberry, or even apricot would work great too.
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Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze these cookies for up to 3 months.
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Nut-Free: If you’re making these for someone with a peanut allergy, you can substitute the peanut butter with sunflower seed butter or another nut butter of your choice.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg