Saturday, June 20, 2020

Peanut Butter and Jelly Cookies

Friends, please go make these cookies. Unless you can't eat peanut butter, and honestly? That just makes me super sad. You're missing out, and I'm sorry. Because these cookies are SO. GOOD. Especially if you liked eating the classic PB&J sandwiches as a kid. Or as an adult, I don't judge.

These cookies are big, bakery-style cookies. You're really probably eating like 2-3 regular-sized cookies when you eat just one of these. But they are so worth it. I adjusted the original recipe slightly to add in more jam. It felt like there was just a slight hint of jam in the original -- it was more of a peanut butter cookie. And still a delicious one at that, but to get a real PB&J vibe, I added a bit more jam per cookie and yes, I'd recommend the extra jam. You'll get more ooey gooey oozing, but do we have a problem with that? No. 

It's just so nice to eat this cookie and get to the peanut buttery, jelly filled center. And? It's not hard to make. You can be eating these cookies in about an hour from start to finish. Honestly, enough with the talk. Get on it!

Peanut Butter and Jelly Cookies

Your favorite childhood sandwich turned into your new favorite cookie.

  • Abt 10 Tablespoons (162 grams) crunchy peanut butter
  • 1 1/2 cups (253 grams) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup (265 grams) creamy peanut butter
  • 1/2 cup (140 grams) granulated sugar
  • 1/2 cup (120 grams) light brown sugar
  • 8 Tablespoons (113 grams) unsalted butter, room temperature
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 10 heaping teaspoons strawberry jam or preserves
  1. Dollop the crunchy peanut butter into 10 equal-sized pieces (a little less than 1 tablespoon each) on a sheet tray or plate and freeze until ready to use.
  2. Heat the oven to 375°F. Whisk together the flour, baking soda, and salt in a small bowl.
  3. Either using a large bowl and hand mixer, or your stand mixer fitted with the blade attachment, beat the creamy peanut butter, sugars, and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time and make sure the first is fully incorporated before adding the next, then add the vanilla and beat until smooth. Add the dry ingredients and mix until fully incorporated, then roll the dough into 10 equal-sized balls and place on a parchment paper-lined (or you canuse a silicon liner) baking sheet.
  4. Working with one ball of dough at a time, flatten the ball into a 3-inch circle in the palm of your hand. Add in about 1 heaping teaspoonful of the jam, then a dollop of the frozen peanut butter. Carefully seal the dough around the peanut butter and jam and roll it back into a ball. Some of the jelly may ooze out slightly, and that's ok! Repeat with the remaining cookie dough.
  5. Divide the dough among 2 parchment paper-lined baking sheets and bake, turning once halfway through, until golden on top, 15 to 17 minutes. Cool slightly, then transfer to a cooling rack to cool completely before serving.
  6. *I don't like using two cookie sheets in the oven at a time, so instead I put all 10 balls in step three onto a cutting board, then did five for the first batch on one cookie sheet, baked those, and then the last five for the second batch on that same sheet. I'm leaving the original instructions in case you have two and prefer to do that, but just know you don't have to do it that way!
Adapted slightly from a recipe by Farideh Sadeghin

1 comment:

  1. These sound amazing. My only hesitation in making them is that I know I'll end up fighting my kids for them! :)