Peanut Butter and Jelly Cookies
A classic flavor pairing, but in cookie form! These peanut butter and jelly cookies are extra soft and delicious, each with a strawberry jam core and peanut butter drizzle on top.
Servings: 18 Cookies
Ingredients
- 1 cup cream peanut butter additional for drizzle if desired
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup strawberry jam
Instructions
- Preheat the oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a stand mixer, or using a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and butter. Add in the eggs and vanilla and mix until combined.
- Add the baking soda, baking powder, salt, and flour and mix until just incorporated.
- Use a medium cookie scoop (about 3 tablespoons) to scoop balls of dough. Place them on one of the baking sheets leaving 2 inches between them and use the back of a tablespoon to press an indent in the center of them. Fill the indent with a scant teaspoon of jam.
- Bake for 12-14 minutes, until the edges are just barely starting to brown. Remove from the oven and let the cookies cool on the pan completely before transferring to a cooling rack.
- Once the cookies have cooled, if you would like to you may melt some peanut butter in the microwave and drizzle it across the cookies.
Nutrition
Calories: 389kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 205mg | Potassium: 163mg | Fiber: 1g | Sugar: 34g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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