Peanut Butter and Jelly Cookies

These peanut butter and jelly cookies have all the flavour you really liked as a child in a scrumptious cookie type! With a peanut butter cookie base and full of raspberry jam, these thumbprint-style cookies are positive to develop into a household favourite.

Are you a peanut butter fan? 

There’s one thing about peanut butter that all the time makes me really feel like a child, even when it’s not simply in a peanut butter and jelly sandwich. 

Peanut butter dip, peanut butter pie, and peanut butter cake are all huge favorites round right here. However there’s something additional particular about pairing nutty peanut butter together with your favourite jam or jelly, like in peanut butter and jelly bars.

This peanut butter and jelly cookie recipe takes all the nostalgia of a very good PB&J and places it in cookie type. They’re as a lot at dwelling as a part of an after-school snack as they’re on a vacation cookie platter and are positive to develop into a household favourite.

Peanut butter and jelly thumbprint cookies

Stephie and I went via an actual journey in engaged on this recipe. We tried these cookies a number of other ways, however ended up going with a thumbprint-style cookie as a result of it had the very best cookie-to-jam ratio.

In spite of everything, we will’t name these “peanut butter and jelly cookies” with out there being loads of jelly (or jam) concerned! 

My household’s peanut butter blossom cookie recipe served as the place to begin of this cookie dough, with a number of tweaks alongside the way in which so as to add components of our favourite thumbprint cookies. 

The entire family and friends members who tried these peanut butter and jelly cookies raved over them. They beloved how they tasted identical to the sandwich however in a candy cookie type. 

The right way to make these peanut butter and jelly cookies

Don’t be fooled by the thumbprint facilities—these cookies are completely straightforward to make. 

Substances you’ll want

To make these peanut butter and jelly cookies, you’ll need:

• ½ cup softened unsalted butter
• ½ cup creamy peanut butter
• ½ cup calmly packed gentle brown sugar
• ½ cup granulated sugar, plus ⅓ cup for rolling
• 1 massive egg
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon wonderful sea salt
• 1/2 cup raspberry preserves

Earlier than you begin baking, be sure you know tips on how to measure flour accurately. It will assist your cookies end up good each time.

You will have softened butter for this recipe. In the event you neglect to set yours out forward of time, try my recommendations on tips on how to soften butter shortly.

A mix of brown sugar and granulated sugar provides the cookie dough the proper taste and chewy texture. In the event you’re out of brown sugar, you can also make a fast brown sugar substitute.

Don’t panic in case your brown sugar hardened within the pantry. Study tips on how to soften brown sugar and save a visit to the shop.

Raspberry jam is my private favourite taste for these cookies, however be happy to make use of your favourite fruit preserves as an alternative! Grape, strawberry, or blueberry would all be scrumptious.

Making these cookies

To make the peanut butter dough, use a mixer to cream collectively the butter, peanut butter, brown sugar, and 1/2 cup of the granulated sugar till clean. Add the egg and vanilla and blend till clean and properly mixed.

In a separate mixing bowl, whisk collectively the flour, baking soda, and salt. Slowly add this to the moist components till mixed.

Use a small (1 tablespoon) cookie scoop to portion the dough. Roll every portion right into a ball after which roll the balls within the remaining granulated sugar. 

Set the dough balls on lined baking sheets. Make sure that to go away about 2 inches between every cookie. 

Use your thumb or the underside of a rounded 1/2 teaspoon to softly press an indentation into the highest of every dough ball. Set the baking sheets within the fridge for 1 hour to sit back the cookies earlier than baking.

While you’re prepared, bake the cookies at 375°F for 8 minutes. Take the pans out of the oven however depart the oven on. 

Among the indentations you made might need overvalued barely; if this occurs, simply use the 1/2 teaspoon to softly press it down.

Fill the middle of every cookie with 1/2 teaspoon of your fruit preserves, then bake the cookies for an extra 3 minutes.

Let the cookies cool on the baking sheet for about 5 minutes earlier than shifting them to a wire rack to complete cooling.

Freezing the dough

I like freezing cookie dough as a result of then I can bake as many cookies as I would like at any time when I get a longing for them. 

If you wish to freeze the dough for these peanut butter and jelly cookies, make the dough, type the dough balls, and make the indentations as directed. 

Place the cookie sheets with the indented dough within the freezer for 1-2 hours, or till the cookies are frozen stable. Switch the frozen cookies to a zip-top freezer bag or an hermetic container and freeze for as much as 3 months.

While you’re able to bake, take out as most of the frozen cookies as you’d like and bake as directed, including 1-2 minutes to the entire baking time because the dough was frozen. 

Regularly requested questions