Peanut Butter and Jelly Cookies
If you’re searching for a nostalgic treat that merges the classic flavors of a peanut butter and jelly sandwich into a delightful cookie, look no further! These Peanut Butter and Jelly Cookies are irresistibly soft, chewy, and packed with that familiar flavor we all know and love. With creamy peanut butter and a sweet fruit spread, each bite takes you back to childhood lunches and afternoon snacks. This recipe is simple, foolproof, and sure to impress even the pickiest of eaters.
Why This Recipe Works
The magic of these Peanut Butter and Jelly Cookies lies in their balanced ingredients. The combination of creamy peanut butter and a touch of sweetness from both granulated and brown sugars creates a cookie that is rich yet not overly sweet. The addition of baking soda helps these cookies achieve the perfect rise, while the inclusion of salt enhances the flavors, bringing everything together beautifully. Plus, the fruit spread adds a delightful burst of flavor in the center, making every bite a delightful surprise.
Ingredient Rundown
To create these delicious Peanut Butter and Jelly Cookies, you will need the following ingredients:
- 1 1/3 cups (190g) all-purpose flour: This is the base of our cookies, providing structure and chewiness.
- 1/2 tsp baking soda: This helps the cookies rise and become fluffy.
- 1/4 tsp salt: A crucial ingredient that enhances the sweetness of the cookies.
- 1/2 cup (4 oz) unsalted butter, softened: Adds richness and moisture to the cookie dough.
- 1/2 cup (150g) granulated sugar: Provides sweetness and helps create that lovely crispy edge.
- 1/4 cup (54g) packed light-brown sugar: Adds depth of flavor and moisture to the cookies.
- 2/3 cup (162g) JIF Creamy Peanut Butter: The star ingredient that gives these cookies their distinct flavor and texture.
- 1 large egg: Acts as a binding agent that helps hold the cookies together.
- 1 tsp vanilla extract: Adds a warm, sweet flavor that complements the peanut butter.
- 1/2 cup Smucker’s Fruit Spread (any flavor): This is the jelly component that will be added to the center of each cookie.
Must-Have Equipment
Before you get started, gather the following equipment:
- Mixing bowls: You’ll need at least two for combining wet and dry ingredients.
- Electric mixer: A hand mixer or stand mixer makes creaming the butter and sugars effortless.
- Baking sheets: Line these with parchment paper for easy cookie release.
- Cookie scoop or spoon: For portioning out the dough evenly.
- Oven thermometer: Ensures your oven is at the correct temperature for baking.
The Method for Peanut Butter and Jelly Cookies
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly golden.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer to beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add Peanut Butter, Egg, and Vanilla
Add the creamy peanut butter, egg, and vanilla extract to the butter and sugar mixture. Beat until well combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 6: Form Cookies
Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Create a Well for the Jelly
Using your thumb or the back of a teaspoon, create a small indentation in the center of each cookie dough ball.
Step 8: Fill with Fruit Spread
Spoon about 1/2 teaspoon of the Smucker’s fruit spread into the well of each cookie.
Step 9: Bake
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet.
Step 10: Cool
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Year-Round Variations
These Peanut Butter and Jelly Cookies are versatile and can be customized to suit your taste. Here are some fun variations to try:
- Nutella Swirl: Replace the fruit spread with Nutella for a rich, chocolatey twist.
- Chocolate Chips: Add 1/2 cup of semi-sweet chocolate chips to the dough for extra indulgence.
- Seasonal Fruit Spreads: Use seasonal fruit spreads like raspberry or strawberry for a fresh flavor change.
- Peanut Butter Swirl: For a double peanut butter experience, swirl extra peanut butter into the jelly before baking.
Cook’s Notes
- Be sure to use creamy peanut butter for the best texture. Crunchy peanut butter can alter the consistency of the dough.
- For best results, allow the butter to soften at room temperature for about 30 minutes before mixing.
- Feel free to experiment with different flavors of fruit spread. Blueberry, strawberry, or even apricot can bring a unique twist to these cookies.
- If you prefer a more pronounced peanut butter flavor, you can increase the amount of peanut butter to 3/4 cup.
How to Store & Reheat
To keep your Peanut Butter and Jelly Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to extend their shelf life, you can also freeze them. Just place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container. They will stay fresh for up to three months.
To reheat, simply pop the cookies in the microwave for about 10-15 seconds or place them in a preheated oven at 350°F (175°C) for 5-7 minutes until warm.
Handy Q&A
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but be aware that it may alter the texture of the cookies slightly. Make sure it’s well-stirred and has a creamy consistency.
What if I don’t have brown sugar?
If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar. The cookies may lack a bit of the depth of flavor that brown sugar provides, but they will still be delicious.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just be sure to let it sit at room temperature for about 10-15 minutes before scooping and baking.
How do I know when the cookies are done baking?
Look for lightly golden edges and a slightly soft center. The cookies will continue to set as they cool, so it’s okay if they look a little underbaked when you first take them out of the oven.
Final Thoughts
These Peanut Butter and Jelly Cookies are a delightful way to bring a childhood favorite into your kitchen. With their soft, chewy texture and a flavorful surprise in the center, they make for a perfect snack or dessert any time of the year. Whether you’re baking for yourself, your family, or a gathering of friends, these cookies are sure to be a hit.
There’s something special about the combination of peanut butter and jelly that evokes comfort and nostalgia. Give this recipe a try, and you might just find yourself making these cookies a staple in your baking repertoire!
Peanut Butter and Jelly Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the creamy peanut butter, egg, and vanilla extract to the mixture and beat until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Using a cookie scoop or spoon, portion out the dough onto prepared baking sheets, spacing them about 2 inches apart.
- Create a small indentation in the center of each cookie dough ball using your thumb or the back of a teaspoon.
- Spoon about 1/2 teaspoon of the fruit spread into the well of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool on the baking sheets for about 5 minutes before transferring to a wire rack.
Notes
- Use creamy peanut butter for the best texture.
- Allow butter to soften at room temperature for about 30 minutes before mixing.
- Experiment with different flavors of fruit spread for a twist.
