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Easy Peanut Butter and Jelly Cookies

Easy Peanut Butter and Jelly Cookies – A Nostalgic Sweet Treat

These Easy Peanut Butter and Jelly Cookies are a delightful blend of soft, chewy peanut butter goodness topped with your choice of sweet jam.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Ensure it's softened for easier mixing.
  • 1 cup Granulated Sugar Provides sweetness; can be replaced with brown sugar.
  • 1/2 cup Brown Sugar Infuses moisture; optional to use all granulated sugar.
  • 1 cup Peanut Butter Use either smooth or crunchy varieties.
  • 1 large Egg A flax egg serves as a great vegan alternative.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best results.
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if desired.
  • 1 teaspoon Baking Soda Helps cookies rise.
  • 1/2 teaspoon Salt Balances sweetness.
For the Jam Filling
  • 1 cup Jam (Strawberry or Other) Use your favorite flavor.
For Optional Toppings
  • 1/2 cup Chopped Nuts Can be omitted for allergy considerations.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Easy Peanut Butter and Jelly Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, cream the softened butter until creamy, about 1-2 minutes. Gradually add granulated and brown sugars until light and fluffy, about 2-3 minutes.
  3. Fold in the peanut butter until smooth and fully integrated.
  4. Crack in the egg and add vanilla extract, mixing until well combined.
  5. Gradually add the flour, baking soda, and salt, stirring gently until just combined.
  6. Scoop and roll the dough into 1½-inch balls and place them on the baking sheets.
  7. Gently press down on each dough ball with a fork to create a crisscross pattern.
  8. Spoon approximately 1 teaspoon of jam into the center of each cookie.
  9. Bake for 13-15 minutes, until the edges are lightly golden.
  10. Let the cookies sit on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 4IUCalcium: 1mgIron: 3mg

Notes

Store in an airtight container at room temperature for up to 5 days. For firmer cookies, refrigerate for up to 1 week. Freeze in a single layer for up to 3 months.

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