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Peanut Butter & Jelly Cookies

Peanut Butter & Jelly Cookies That Take You Back to Childhood

These Peanut Butter & Jelly Cookies evoke childhood memories with a chewy texture and a delightful jam filling.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Melted
  • 1 cup Creamy Natural Peanut Butter Stirred well
  • 1 cup Light Brown Sugar Packed
  • 1/2 cup Granulated Sugar
  • 2 cups Bleached All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 large Large Eggs Room temperature
  • 1 tablespoon Milk
  • 1 teaspoon Vanilla Extract
For the Filling
  • 1/2 cup Strawberry Jam or Jelly Chilled

Equipment

  • Oven
  • Mixing bowl
  • cookie scoop
  • Parchment Paper

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Melt the unsalted butter and stir in the creamy peanut butter until smooth.
  3. Add light brown sugar and granulated sugar, whisk until smooth and glossy.
  4. Whisk in eggs, milk, and vanilla extract until combined.
  5. Mix flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to wet ingredients.
  6. Use a cookie scoop to shape dough into balls and place on baking sheets with space in between.
  7. Press down in the center of each dough ball to create a well.
  8. Fill each well with chilled strawberry jam.
  9. Bake for about 14 minutes or until edges are golden brown.
  10. Let cool on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

Store cookies in an airtight container for up to 2 days or refrigerate for up to 5 days. Freeze for longer storage.

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