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Sweet & Savory Peanut Butter and Jelly Cookie Delights

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Peanut Butter and Jelly Cookies are the perfect combination of two beloved flavors: peanut butter and jelly. These nostalgic treats bring back fond memories of childhood while adding a fun twist with a sweet jam topping that adds a layer of flavor and color. Perfect for any occasion, these cookies bring the satisfying richness of peanut butter, the sweetness of jelly, and the texture of a soft, chewy cookie all together in a delightful bite. Whether you’re baking for a family gathering, an afternoon treat, or just craving something sweet, these Peanut Butter and Jelly Cookies will surely hit the spot.

Ingredients

Scale
  • 1/2 cup (1 stick) butter – The butter provides richness and moisture to the cookie dough. It helps the cookies stay soft and tender, creating a delightful melt-in-your-mouth texture.
  • 3/4 cup granulated sugar – Sugar contributes sweetness and helps the cookies spread slightly while baking. It also helps achieve a slight crispness at the edges for contrast with the chewy center.
  • 1/4 cup packed brown sugar – Brown sugar adds moisture and depth of flavor. Its molasses content brings a slight caramel undertone that balances out the sweetness from the granulated sugar.
  • 1 cup creamy peanut butter – Peanut butter is the heart of this recipe. It provides the distinct peanut flavor that makes these cookies so delicious. Using creamy peanut butter ensures a smooth texture, but feel free to use crunchy peanut butter for added texture and nuttiness.
  • 1 large egg – The egg acts as a binding agent, helping hold the dough together. It also contributes to the cookies’ chewy texture.
  • 1 teaspoon vanilla extract – Vanilla adds a warm, aromatic flavor that enhances the overall taste of the cookies. It complements the richness of the peanut butter and balances the sweetness of the sugars.
  • 1 and 1/2 cups all-purpose flour – Flour is the foundation of the dough, providing structure. The amount of flour used ensures the cookies maintain their shape while still being soft and chewy.
  • 1 teaspoon baking soda – Baking soda is the leavening agent that helps the cookies rise and spread slightly while baking, contributing to their soft and fluffy texture.
  • 1/4 teaspoon kosher salt – A pinch of salt helps to balance the sweetness of the sugars and enhances the flavor of the peanut butter. Salt also plays a role in deepening the flavor of the cookies.
  • 1/2 cup seedless jam – Jam is the star topping of these cookies. It adds a burst of fruity sweetness that contrasts beautifully with the rich peanut butter. You can use any seedless jam you prefer, such as strawberry, grape, or raspberry.
  • More jam, to top baked cookies – A little extra jam can be added on top of the baked cookies for an extra burst of flavor and a visually appealing finish.
  • Melted peanut butter, to garnish – Drizzling melted peanut butter over the top of the cookies adds an extra layer of peanut flavor and creates a glossy finish that makes the cookies even more appealing.
  • Chopped peanuts, to garnish – Chopped peanuts add a crunch factor, offering texture that complements the softness of the cookie. The added peanuts also bring extra peanut flavor to the cookies.

Instructions

  • Preheat the Oven and Prepare the Baking Sheets: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure that the cookies won’t stick during baking and to help them bake evenly.
  • Cream the Butter and Sugars: In a large mixing bowl or using a stand mixer, cream together 1/2 cup of softened butter until it becomes smooth and creamy. Scrape down the sides of the bowl to ensure even mixing. Add the 3/4 cup of granulated sugar and 1/4 cup of packed brown sugar to the bowl, and beat until the mixture becomes light and fluffy. Be sure to scrape the bowl again to prevent any butter from sticking to the sides.
  • Incorporate the Peanut Butter: Add 1 cup of creamy peanut butter to the butter and sugar mixture. Beat until it’s fully incorporated. The peanut butter should be smooth and mixed well with the other ingredients. If you prefer a chunkier texture, you can substitute creamy peanut butter for crunchy peanut butter, which will add extra texture and nuttiness to the cookies.
  • Add the Egg and Vanilla: Crack the egg into the bowl and add 1 teaspoon of vanilla extract. Beat the mixture until everything is well combined. The egg helps bind the dough together and contributes to the chewy texture of the cookies.
  • Add the Dry Ingredients: In a separate bowl, whisk together the 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of kosher salt. Stir the dry ingredients together before gradually adding them to the wet ingredients. This ensures the baking soda and salt are evenly distributed throughout the dough. Mix until the dough just comes together, but don’t overmix. Overmixing can lead to tough cookies, so stop mixing as soon as you see no flour streaks in the dough.
  • Shape the Dough: Using a cookie scoop or your hands, scoop out portions of dough and roll them into 1 and 1/2-inch balls. Place the dough balls onto the prepared baking sheets, spacing them a couple of inches apart to allow the cookies to spread slightly while baking.
  • Flatten the Cookies: To create the traditional crisscross pattern, dip a fork into some sugar or flour to prevent it from sticking. Press the fork gently into the top of each dough ball, then turn the fork 90 degrees and press again to create a crisscross pattern. This step also flattens the dough to about 1/2 inch thickness.
  • Add the Jam: Stir the 1/2 cup of seedless jam to break up any lumps, then carefully add 1 teaspoon (or less) of jam to the center of each cookie. Be careful not to let the jam spill over the sides of the cookie, as this can cause it to burn or become gummy during baking.
  • Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 13-15 minutes. The cookies should be golden around the edges and set in the center. These cookies are delicate, so avoid underbaking them, as the jam could make them too soft. A slight brown edge is the perfect indicator that the cookies are done.
  • Cool the Cookies: Once baked, let the cookies sit on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before handling. If you can’t resist, try one warm for the ultimate peanut butter and jelly experience.
  • Garnish and Serve: For an extra touch, drizzle melted peanut butter over the top of each cookie and add a sprinkle of chopped peanuts. You can also add a little more jam on top for visual appeal and extra flavor.

Notes

  • Jam Flavor: Feel free to experiment with different flavors of jam. While grape and strawberry are classic choices, you could try raspberry, blueberry, or even apricot for a unique twist. Just make sure to use seedless jam to avoid chunks that might interfere with the smooth texture of the cookies.
  • Peanut Butter: For a richer peanut flavor, use a natural peanut butter with minimal additives. Alternatively, you can opt for chunky peanut butter to add texture and crunch to the cookies.
  • Freezing the Dough: If you’d like to prepare the dough ahead of time, freeze it for later use. Shape the dough into balls and flatten them with a fork, then place them on a baking sheet to freeze. Once frozen, transfer the dough balls to a ziplock bag. When you’re ready to bake, simply place the frozen dough on a baking sheet, add the jam, and bake as directed. You may need to add an extra 1-3 minutes to the bake time if baking from frozen.
  • Vegan Version: For a vegan version of these cookies, substitute the butter with a plant-based butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Ensure that the peanut butter is vegan-friendly as well.
  • Storage: These cookies are best when eaten fresh, but you can store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies. To do this, place the cooled cookies in an airtight container or freezer bag, separating layers with parchment paper. When you’re ready to enjoy them, thaw at room temperature.

Find it online: https://marcelarecipes.com/sweet-savory-peanut-butter-and-jelly-cookie-delights/