Peanut Butter and Jelly Cookies
Shaziya
These Peanut Butter and Jelly Cookies are a nostalgic twist on a classic combo, blending creamy richness with fruity sweetness. Ready in just 40 minutes, they’re perfect for satisfying a sweet tooth or impressing guests with minimal effort.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 1 ¼ cups all-purpose flour 6 ¼ oz/177 g
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup smooth peanut butter 8 oz/225 g
- ½ cup butter, softened 4 oz/115 g
- ¾ cup granulated sugar 6 oz/170 g
- ½ cup dark brown sugar 3 oz/85 g
- 1 large egg, at room temperature
- 1 tablespoon whole milk
- 1 teaspoon Rodelle Tanzania Pure Vanilla Extract
- 2/3 cup salted and roasted peanuts, chopped 3 ½ oz/94 g
- ½ cup seedless raspberry jam 5 oz/142 g
Preheat your 325°F (165°C) fan assist. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, combine the flour, baking soda, baking powder and salt together until combined. Set aside.
Using a hand whisk, cream the butter and peanut butter together until soft, about 1 minute. Mix in sugars and beat until light and fluffy, about 2 minutes. Add in egg, milk, and vanilla and mix well until combined. Lastly, stir in the dry ingredients and peanuts.
Scoop out a heaped tablespoon of dough, roll into a smooth ball, flatten into a 2-inch (5 cm) disc and arrange 3 inches (7 ½ cm) apart on the baking sheets.
Press your thumb into the center of each disc of dough and spoon a ½ teaspoon of jam into the divot.
Bake for 20-22 minutes, until the cookies are set the edges are beginning brown.
While the cookies are still hot, spoon an additional ½ teaspoon of jam onto the cookies. Let cool completely.
Store in an airtight container at room temperature for up to 2 days. These cookies are soft, and a little sticky so place parchment in between layers if stacking.
Keyword baking, cookies, dessert, jelly, peanut butter