Description
These PB&J cookies are soft, chewy, and packed with peanut butter flavor! Filled with jam, they’re the perfect nostalgic treat!
Ingredients
Scale
For the Peanut Butter Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Jelly Filling:
- ½ cup (120g) fruit jam or jelly (strawberry, raspberry, or grape)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the Peanut Butter Cookie Dough
- In a large mixing bowl, cream butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the peanut butter mixture until just combined.
3. Shape & Fill the Cookies
- Roll dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Fill each indentation with ½ teaspoon of jam (or use a piping bag for precision).
4. Bake & Cool
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
✔ Use creamy peanut butter – Natural peanut butter can be too oily, affecting texture.
✔ Don’t overfill with jam – A small amount prevents it from overflowing while baking.
✔ Chill the dough for 30 minutes – Helps the cookies hold their shape better.
- Prep Time: 15
- Cook Time: 12
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 24
- Calories: 180