Description
These Peanut Butter and Jelly Cookies are a delightful twist on the classic PB&J sandwich, combining the flavors of creamy peanut butter and sweet jam in a chewy cookie. Perfect for a nostalgic treat or a lunchbox snack!
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 1/3 cup seedless jam or jelly (strawberry, raspberry, or grape work best)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.
- Form Cookies: Roll tablespoon-sized portions of dough into balls and place them on the baking sheets. Make an indentation in each ball.
- Add Filling: Fill each indentation with jam or jelly.
- Bake: Bake for 10–12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Use a small spoon or piping bag for filling.
- For crunchier cookies, bake a bit longer.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
