Peanut Butter And Jelly Cookies
These soft, rich peanut butter cookies are swirled with seedless jam and topped with melted peanut butter and crushed peanuts for a nostalgic PB&J treat that’s both playful and satisfying.
Calories:
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 cup creamy peanut butter Jif preferred
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup seedless jam strawberry or grape works beautifully
- Additional jam for topping optional
- Melted peanut butter for garnish
- Chopped peanuts for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats. In a large bowl or stand mixer, beat softened butter until smooth, then add granulated and brown sugars. Mix until light and fluffy.
- Add peanut butter and mix until fully incorporated. Then blend in the egg and vanilla. Add flour, sprinkle in baking soda and salt, gently stir them into the flour, then mix everything just until combined—don’t overmix.
- Scoop dough into 1½-inch balls, place on prepared sheets, and flatten with a fork in a crisscross pattern. Stir jam to remove lumps, then spoon about 1 teaspoon into the center of each cookie, keeping it from the edges.
- Bake for 13–15 minutes until the edges are lightly browned and the jam is glossy.
- Let cookies cool on the pan for 5–10 minutes, then transfer to a rack. Once cooled, top with more jam, drizzle melted peanut butter, and sprinkle chopped peanuts if you like.