Description
These Peanut Butter and Jelly Sandwich Cookies combine the classic flavors of a peanut butter and jelly sandwich into a delightful cookie form. Soft and chewy peanut butter cookies are filled with a sweet spot of your favorite jelly or jam, making for a nostalgic, crowd-pleasing treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
Sweeteners
- 1 cup granulated sugar
- 1 cup brown sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1/2 cup your favorite jelly or jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Mix Wet Ingredients: In a large bowl, combine peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix these ingredients thoroughly until you achieve a smooth, fully combined batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until all the flour is incorporated, being careful not to overmix to maintain cookie tenderness.
- Shape Cookies: Using a tablespoon, drop balls of dough onto a baking sheet lined with parchment paper, spacing them to allow for spreading during baking.
- Add Jelly Filling: Make a small indentation in the center of each dough ball and fill it with a dollop of your chosen jelly or jam, creating the signature peanut butter and jelly sandwich cookie effect.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes or until the edges start to turn a light golden brown, indicating they are fully baked yet soft inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and ensuring the best texture.
Notes
- Use creamy or chunky peanut butter depending on your texture preference.
- You can substitute the jelly with any flavor of jam such as strawberry, grape, or raspberry for variety.
- Be careful not to overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, replace all-purpose flour with a gluten-free baking blend.
