Peanut Butter and Jelly Cookies
These nostalgic cookies combine creamy peanut butter and sweet jelly, creating a delightful treat that's perfect for sharing.
Ingredients
For the cookie dough
- 1 cup peanut butter Use creamy or chunky as per preference.
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the filling
- ½ cup jelly or jam of your choice Popular choices include grape, strawberry, and raspberry.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix well until creamy.
- Beat in the egg and vanilla extract until blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Shaping and Baking
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet with enough space between each ball.
- Using a fork, press down on each ball to create a crisscross pattern on top.
- Create a small indentation in the center of each cookie using your thumb or the back of a teaspoon.
- Fill each indentation with approximately ½ teaspoon of jelly or jam.
- Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Store cookies in an airtight container. To keep them fresh, place a slice of bread in the container for moisture. Can refrigerate for up to two weeks or freeze for up to three months.