Peanut Butter and Jelly Cookies Recipe
These Peanut Butter and Jelly Cookies are soft, chewy, and bursting with nostalgic flavor. Quick to make and perfect for sharing or keeping all to yourself!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 0.75 cup unsalted butter softened to room temperature
- 1 cup smooth peanut butter
- 0.75 cup packed light brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
Filling
- 0.5 cup smooth peanut butter for filling
- 2 tablespoons unsalted butter for filling, room temperature
- 1 tablespoon milk for filling
- 0.5 cup jelly of your choice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder. Set aside.
- In a large mixing bowl, beat together the softened butter, smooth peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract to the peanut butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the old-fashioned oats, giving the cookie dough a hearty texture.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Filling and Assembly
- In a small bowl, beat together the ½ cup smooth peanut butter, 2 tablespoons softened butter, and 1 tablespoon milk until smooth and creamy.
- Once the cookies have cooled, spread a generous dollop of the peanut butter filling on the flat side of half of the cookies. Top with a dollop of your favorite jelly, then sandwich with the remaining cookies.
Notes
- Use your favorite jelly flavor to customize these cookies to your taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Avoid overmixing the dough to keep cookies soft and chewy.