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Why have a PB&J sandwich when you can have it in cookie form with these delicious and easy peanut butter and jelly cookies.
Cookies! You can never have enough - from white chocolate and raspberry cookies to chocolate chip sugar cookies to brownie crinkle cookies to Oreo and chocolate chip cookies.
But one of the most popular is the old fashioned peanut butter cookies. However these are turned up a notch by adding some jam in the middle. I mean the PB&J is the classic sandwich for a reason so why not covert it to a cookie!
Why This Recipe Works
- For PB&J lovers - You get the rich, nutty taste of peanut butter with the sweet and fruity notes of the jam.
- Perfect consistency - You get a slightly crisp edge, with that chewy interior which makes cookies so delicious.
- Versatile - Whether as a lunchbox treat, an afternoon snack or a dessert, peanut butter and jelly cookies prove to be versatile and suitable for various occasions.
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Ingredient Notes
- Butter - Unsalted butter is recommended for better control over the cookie's overall saltiness. Ensure the butter is softened to room temperature for easy incorporation into the dough.
- Sugars - Granulated sugar and brown sugars are used in combination for a balance of sweetness and moisture. Brown sugar adds a subtle molasses flavor.
- Peanut butter - Choose a high-quality peanut butter for the best flavor. Creamy or chunky peanut butter can be used, depending on your preference.
- Eggs - Use large eggs at room temperature. Eggs contribute to the structure and moisture of the cookies.
- Vanilla extract - Enhance the flavor profile with pure vanilla extract. This adds a subtle depth to the overall taste.
- Flour - All-purpose flour is a standard choice for cookie recipes. It provides structure to the cookies.
- Baking soda - Baking soda is used in peanut butter cookie recipes to help the cookies rise and achieve a desirable thickness.
- Jam - Use your favorite jam for this recipe. I'd go with seedless as the consistency works better when baked. You can never go wrong with this low sugar strawberry jam or apple and pear jam.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Replace some or all of the butter with a neutral oil like vegetable oil or coconut oil for a different texture.
- I'm a fan of the combination of light brown, dark brown and granulated sugar, but you can use all of any one of them.
- Instead of peanut butter, you can try almond butter or if you have a nut allergy, sunflower seed butter works too.
- Try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free or vegan version. Applesauce or mashed bananas are good substitutes too.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor. You can also swap with a 1:1 gluten-free flour blend for a gluten-free version.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Beat the softened butter and sugars for 2 mins. Add peanut butter, eggs, vanilla and beat until light and thick (1 min). Scrape bowl as needed.
Add in the flour and baking soda and beat until combined. Scoop out balls of dough and place on baking sheet lined with parchment paper. Use a fork to make a criss-cross indent on top of each.
Add a dollop of jam on top of each cookie and bake at 350°F for 12-14 minutes or until done.
FAQs
Yes. They would add a nice crunch in every bite. I just usually have creamy in our household but either works. I mentioned before but you can also experiment with other nut butters.
When making cookies, you usually use a combination of white and brown sugar. I prefer more brown sugar as there is moisture in it which helps create a soft and chewy cookie. You can use a combination of light and dark or just one or the other.
White granulated sugar is still important as it is dry and helps the cookie spread some.
Chilling the cookie dough before baking can help prevent excessive spreading. In general these don't spread a ton as the peanut butter makes for a thicker batter.
By pressing the cookies with the fork you also pre-start the spreading process.
Additionally, make sure your oven is preheated, and use parchment paper or a silicone baking mat to help control spreading
While visual cues are great, there is a way to tell if these cookies are done. It is called the edge test.
Use your fingertips to gently lift the edge of one cookie. If the edge of the cookie won't lift, they need more time.
If the edge lifts lightly from the sheet pan when using your fingertip, they are done. Remember they continue to cook for a few minutes out of the oven.
Store cooled cookies in an airtight container at room temperature for up to a week. To extend their freshness, you can freeze the cookies in a single layer and then transfer them to a freezer bag for up to 3 months.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Cookie scoop - Use a 1 tablespoon cookie scoop for small cookies or a 2 tablespoon cookie scoop for medium-sized cookies.
- Baking sheet - Used to bake the cookies.
Pro Tips/Recipe Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
- Make sure the jam stays on the cookie dough before baking to prevent it from falling off and potentially burning. You could also make a small well in the center if you are concerned.
Similar Recipes
If you’ve tried these peanut butter and jelly cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peanut Butter and Jelly Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 1 ½ cups peanut butter
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (385 grams)
- 1 teaspoon baking soda
- 1 cup favorite jam
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Using an electric mixer on medium speed, beat the softened butter and sugars together, about 2 minutes. Add the peanut butter, eggs and vanilla extract, increase the mixer speed to medium-high, and beat until the mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, slowly mix in the flour and baking soda into the wet ingredients until just combined.
- Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet. Use a fork to make a criss-cross indent on top of each. They should be about ½ inch thick.
- Add about 1 teaspoon of jam on top of each cookie, being careful to not let it slide off the edge.
- Bake for 12-14 minutes. You want the edges to be golden brown. Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.
Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
- Make sure the jam stays on the cookie dough before baking to prevent it from falling off and potentially burning. You could also make a small well in the center if you are concerned.
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