These soft and gooey cookies are the perfect blend of a classic peanut butter and jelly sandwich in cookie form!
📝 Ingredients:
For the Cookie Dough:
1 cup unsalted butter (softened)
1 cup granulated sugar
1 cup brown sugar (packed)
2 large eggs
1 ½ cups creamy peanut butter
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
For the Filling:
1 cup creamy peanut butter
½ cup jelly or jam (grape or strawberry)
Optional Topping:
Granulated sugar for rolling
Drizzle of white chocolate or icing (optional)
Instructions:
1. Prepare the Cookie Dough:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs, peanut butter, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
2. Shape and Fill the Cookies:
Scoop about 2 tablespoons of dough and flatten into a disk in your hand.
Place 1 teaspoon of peanut butter and 1 teaspoon of jelly in the center.
Fold the edges of the dough around the filling, forming a ball, and seal the filling inside.
Roll the dough ball in granulated sugar if desired.
Repeat with the remaining dough and filling.
3. Bake the Cookies:
Place cookie dough balls onto the prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes until edges are lightly golden but centers are soft.
Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
4. Optional Topping:
Drizzle with melted white chocolate or icing for extra sweetness.
Prep Time: 20 minutes | Cook Time: 10-12 minutes | Calories: 350 kcal per cookie | Servings: 20 cookies
Tips:
Use cold jelly or jam to prevent it from seeping out of the dough while baking.
Add a touch of sea salt on top for a sweet and salty flavor contrast.
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