Description
Delight in these Peanut Butter and Jelly Cookies, a perfect blend of classic flavors that bring back nostalgic memories. These soft, sweet cookies sandwich a creamy peanut butter filling with a touch of your favorite jam, making each bite irresistibly delicious and perfect for all ages.
Ingredients
Scale
Cookie Dough
- 1/2 cup granulated sugar, plus more for rolling cookies
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Peanut Butter Filling
- 3 tbsp creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- pinch salt
- 2 Tbsp milk or cream, plus a little more if needed
Additional
- 1/2 cup of your favorite jam or jelly (thicker is better)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper to ensure easy removal and even baking.
- Cream Ingredients: Using a stand mixer or electric beaters, cream together granulated sugar, brown sugar, 1/2 cup peanut butter, softened unsalted butter, and the egg until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Fold these ingredients in gently until no streaks of flour remain, forming your cookie dough.
- Shape Cookies: Scoop the dough into 1 tablespoon-sized balls and roll each in extra granulated sugar. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 minutes. The cookies should look pale and puffy when done. If the cookies are especially puffy, gently tap the baking sheet on a firm surface right after removing from the oven to flatten them slightly.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. This will help the cookies set and hold their shape when filled.
- Prepare Filling: While the cookies cool, combine 3 tablespoons peanut butter, powdered sugar, vanilla extract, a pinch of salt, and enough milk or cream to create a thick, spreadable filling. Stir until smooth.
- Assemble Cookies: Spread a small amount of the peanut butter filling on the backside of one cookie, add a small dollop of your favorite thick jam or jelly, then sandwich with another cookie. Press lightly to secure the filling inside.
Notes
- For firmer cookies, chill the dough for 30 minutes before baking.
- Use a thick jam or jelly to prevent it from making the cookies soggy.
- If the filling is too thick, add a little more milk gradually until it reaches desired consistency.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- Try different nut butters like almond or cashew for a tasty variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 219 kcal
- Sugar: 21 g
- Sodium: 153 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg
