Kristy Cook
These delightful peanut butter and jelly cookies combine the classic flavors of PB&J into a delicious and easy-to-make treat! Perfect for snack time or dessert, these cookies bring a nostalgic twist to a beloved combination.
INGREDIENTS
SCALE
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup jelly or jam (strawberry, grape, or your favorite flavor)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the peanut butter, egg, and vanilla extract to the butter mixture. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of jelly or jam.
- Bake for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
NOTES
- For a fun twist, use different flavors of jelly or jam for a variety of tastes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra touch, drizzle melted peanut butter over the cooled cookies.
- Prep Time: Approximately 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
NUTRITION
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
