Peanut Butter and Jelly Cookies
These peanut butter and jelly cookies bring childhood nostalgia to life with soft, chewy peanut butter dough and gooey fruit jelly centers. Easy to make, freezer-friendly, and perfect for both casual snacking and cookie swaps.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spoon or thumb for indenting
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup creamy peanut butter
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup smooth jelly grape, strawberry, or raspberry
Instructions
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Add the peanut butter and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Chill the dough for at least 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls. Place on the baking sheet and gently press a thumb or spoon into the center of each ball to create an indentation.
- Fill each indentation with about 1/2 tsp of jelly.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Info (Per Cookie) – Optional Estimate:
- Calories: 130
- Fat: 6g
- Sugar: 10g
- Protein: 3g
- Carbs: 15g
