Peanut Butter Jelly Cookies

This peanut butter and jelly cookie recipe transforms the classic sandwich flavors into a delightful treat that brings back childhood memories with every bite. The sweet jam center nestled in soft peanut butter cookies creates the perfect balance of flavors that both kids and adults will love.

I first made these cookies during a rainy weekend when my kids were craving something sweet but we were out of chocolate chips. Now they request these PB&J cookies more often than traditional peanut butter cookies, and the jar is always empty within days.

Ingredients

• Unsalted butter: Provides structure and richness while letting the peanut butter flavor shine through
• White and brown sugar: Combine for the perfect sweetness and chewy texture
• Creamy peanut butter: Creates that classic nostalgic flavor and helps bind the cookies
• Egg: Adds structure and richness to the dough
• Vanilla extract: Enhances all the flavors without overpowering
• All purpose flour: Gives the cookies their structure
• Baking soda: Ensures they rise properly and develop the right texture
• Grape jelly or other fruit preserves: Create that perfect sweet center
• Extra melted peanut butter: For the decorative drizzle that makes these cookies extra special

Step-by-Step Instructions

Prepare your workspace:

Preheat your oven to 350°F and line baking sheets with parchment paper. The parchment prevents sticking and makes cleanup a breeze. Having everything ready before you start ensures the process goes smoothly.

Mix the wet ingredients:

In a large mixing bowl, cream together the butter, both sugars, and salt until light and fluffy. This process incorporates air into the mixture, which helps create a tender cookie. Next, add the peanut butter, egg, and vanilla, whisking until completely incorporated. Make sure to scrape down the sides of the bowl so everything is evenly mixed.

Add the dry ingredients:

Gently fold in the flour and baking soda until you have a thick, uniform dough. Avoid overmixing at this stage as it can develop the gluten in the flour and make your cookies tough instead of tender. The dough should be cohesive but not overworked.

Shape the cookies:

Use a 2-inch cookie scoop to form uniform balls of dough, placing them about 2 inches apart on your prepared baking sheets. Using the back of the scoop, create a well in the center of each cookie. This indentation will hold your jelly and prevent it from spilling over during baking.

Add the jelly filling:

Spoon approximately 1 teaspoon of grape jelly, strawberry jam, or raspberry preserves into the center of each cookie. Be careful not to overfill, as the jelly will spread slightly during baking. The contrast between the sweet fruit and savory peanut butter is what makes these cookies special.

Bake to perfection:

Bake the cookies for exactly 13 minutes until the edges are slightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period allows the cookies to set up enough to move without breaking.

Add the peanut butter drizzle:

Melt additional peanut butter until just fluid enough to pipe. Transfer to a piping bag and create a decorative swirl over the jam center of each cookie. This final touch not only looks beautiful but reinforces the peanut butter flavor.

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The grape jelly is my personal favorite for these cookies because it reminds me of my childhood lunches. I remember making these for my son's first day of kindergarten and packing them in his lunch box. His teacher later told me he proudly announced to the class that his mom made "sandwich cookies that were better than sandwiches."

Customizing Your Cookies

While the classic recipe calls for grape jelly, don't be afraid to experiment with different preserves to create your own unique variation. Strawberry jam offers a brighter, more tart flavor profile, while raspberry preserves add a sophisticated twist. You could even try apricot or blackberry preserves for something truly unique.

For a special occasion, consider adding a sprinkle of chopped peanuts around the edges before baking for extra texture and visual appeal. The contrast between smooth peanut butter cookie and crunchy nuts creates an interesting dimension.

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Make Ahead And Storage

These cookies actually improve in flavor after a day, making them perfect for planning ahead. Store completely cooled cookies in an airtight container with layers of parchment paper between them to prevent sticking. At room temperature, they'll maintain their texture and flavor for 2-3 days.

For longer storage, refrigerate for up to a week or freeze for up to three months. To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Thaw at room temperature for about an hour before serving.

The jam center helps these cookies retain moisture, making them less likely to dry out than traditional peanut butter cookies. Just be sure they're completely cool before storing to prevent condensation that could make them soggy.

Perfect Pairings

These nostalgic cookies pair wonderfully with a cold glass of milk, creating the ultimate comfort food experience. For adults, try serving them with a dessert wine or even a cup of coffee with a splash of cream for an indulgent treat.

For a fun dessert idea, sandwich a small scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich that will impress guests at your next gathering. The contrast between the cold ice cream and the sweet, nutty cookies creates a delightful texture and flavor combination.

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for the cookie dough; however, it won't work well for the topping, which requires smooth peanut butter.

→ What type of jelly works best for these cookies?

Grape jelly is a classic choice, but raspberry or strawberry jam also work beautifully for these cookies.

→ How do I store these cookies?

Store fully cooled cookies in an airtight container at room temperature for up to 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.

→ Can I substitute the flour for a gluten-free option?

Yes, a 1-to-1 gluten-free flour substitute should work well as a replacement for the all-purpose flour in this recipe.

→ How do I make the peanut butter swirl topping?

Simply microwave creamy peanut butter for 30 seconds, stir, and add to a piping bag for easy swirling on the cooled cookies.

→ Can I bake these cookies without parchment paper?

Yes, but it’s recommended to use parchment paper to prevent sticking and ensure even baking. Alternatively, you can use a non-stick baking mat.