Peanut Butter and Jelly Cookies
Peanut butter and jelly is a classic combination that’s been enjoyed in sandwiches for generations, but have you ever tried it in cookie form? These peanut butter and jelly cookies take that beloved duo and turn it into a delicious, soft, and chewy treat that’s perfect for any occasion. Whether you’re a fan of peanut butter or simply looking for a new way to enjoy your favorite jam, these cookies are sure to become a family favorite.
Ingredients Overview
Essential Ingredients
To make peanut butter and jelly cookies, you’ll need:
- Peanut Butter: Creamy or crunchy, depending on your preference.
- Flour: All-purpose flour works best for these cookies.
- Butter: Unsalted, softened butter.
- Sugar: A mix of granulated sugar and brown sugar for sweetness and moisture.
- Egg: Helps bind the ingredients together.
- Vanilla Extract: Adds a touch of flavor.
- Baking Powder: For a little lift.
- Salt: Balances the sweetness.
- Jelly or Jam: Your favorite flavor, for the classic PB&J taste.
Optional Add-Ins for Extra Flavor
- Chocolate Chips: For a richer, sweeter cookie.
- Chopped Nuts: Add crunch and texture.
- Cinnamon or Nutmeg: For a warm spice note.
Preparing the Dough
Choosing the Right Peanut Butter
The type of peanut butter you choose will affect the texture of your cookies. Creamy peanut butter gives a smooth, soft dough, while crunchy peanut butter adds texture with bits of peanuts throughout.
Mixing the Wet Ingredients
Start by creaming together the softened butter, peanut butter, and sugars until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tough.
Forming the Cookies
Rolling and Shaping
Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the dough balls on a lined baking sheet, spacing them a couple of inches apart.
Creating the Thumbprint for Jelly
Using your thumb or the back of a spoon, gently press down in the center of each dough ball to create a small indentation. This will hold the jelly filling.
Filling with Jelly
Carefully spoon a small amount of jelly or jam into each indentation. Be careful not to overfill, as the jelly can spill over the sides during baking.
Baking the Cookies
Oven Temperature and Baking Time
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.
Tips for Ensuring Soft, Chewy Cookies
For soft and chewy cookies, avoid overbaking. The key is to remove them from the oven when the edges are set, but the centers are still slightly undercooked.
Cooling and Serving
Allowing Cookies to Set
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to handle.
Serving Suggestions
Peanut butter and jelly cookies are perfect on their own, but they also pair wonderfully with:
- A Glass of Milk: Classic and simple.
- Coffee or Tea: For a more grown-up treat.
- Vanilla Ice Cream: For an indulgent dessert.
Variations and Customizations
Different Types of Jelly or Jam
Experiment with different flavors of jelly or jam, such as strawberry, raspberry, grape, or apricot. Each one brings a unique twist to the classic peanut butter flavor.
Adding Chocolate or Nuts
For extra decadence, try adding chocolate chips or chopped nuts to the dough. Dark chocolate pairs especially well with the richness of peanut butter.
Making Gluten-Free or Vegan Versions
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan: Use a vegan butter substitute and replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water).
Storage Tips
Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and flavorful, especially if you add a slice of bread to the container to help retain moisture.
Freezing for Later
These cookies freeze well, too! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. Thaw at room temperature or enjoy them straight from the freezer for a firmer texture.
Nutritional Information
Caloric Content
Each cookie typically contains around 150-180 calories, depending on the size and additional ingredients.
Macronutrient Breakdown
These cookies are relatively balanced in carbohydrates, fats, and protein, with a slightly higher fat content due to the peanut butter.
Health Benefits of Peanut Butter
Peanut butter is not only delicious but also provides healthy fats, protein, and essential nutrients like vitamin E, magnesium, and potassium.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes, crunchy peanut butter can be used to add texture to the cookies. It will give them a bit of a nutty crunch.
What kind of jelly works best?
Strawberry, grape, and raspberry jelly are all great choices. You can experiment with different flavors to find your favorite.
How can I make these cookies dairy-free?
Simply use a dairy-free butter substitute, and your cookies will be completely dairy-free.
Can I substitute the peanut butter?
If you have a peanut allergy, you can use almond butter, cashew butter, or even sunflower seed butter as a substitute.
How do I prevent the cookies from spreading too much?
Chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.
Peanut Butter and Jelly Cookies
Peanut butter and jelly is a classic combination that’s been enjoyed in sandwiches for generations, but have you ever tried it in cookie form? These peanut butter and jelly cookies take that beloved duo and turn it into a delicious, soft, and chewy treat that’s perfect for any occasion. Whether you’re a fan of peanut butter or simply looking for a new way to enjoy your favorite jam, these cookies are sure to become a family favorite.
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar
- 1 cup (156 g) creamy peanut butter
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (50 g) granulated sugar for rolling optional
- ½ - 1 cup (144 - 289 g) strawberrry jelly or seedless jam
- ¼ cup creamy peanut butter, melted optional
- ¼ cup peanuts, roughly chopped optional
Instructions
In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.
1½ cups (180 g) all purpose flour,½ teaspoon baking powder,½ teaspoon baking soda,¼ teaspoon salt
In a large mixing bowl fitted with paddle attachment, cream the butter with the light brown and granulated sugars until smooth and well combined. This takes about 2 -3 minutes on medium speed. Cream in the peanut butter on medium speed for 1 minute until well combined. On low mix in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined
½ cup (113 g) unsalted butter, room temperature,½ cup (100 g) sugar,½ cup (100 g) light brown sugar,1 cup (156 g) creamy peanut butter,1 large egg, room temperature,2 teaspoons (10 ml) vanilla extract
Cover the cookies in plastic wrap and transfer to the fridge to rest and chill for 30 - 60 minutes while the oven preheats. The chilling step is optional, but the cookies spread a bit less when chilled for a bit.
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the pb cookie dough into a ball. Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. They will spread a bit.
¼ cup (50 g) granulated sugar for rolling,½ - 1 cup (144 - 289 g) strawberrry jelly or seedless jam
Bake at 350 F (177 C) for 14 -15 minutes or until the edges of the cookies are set and some cracks have formed across the edges of the cookie.
If you like, spoon a teaspoon more jelly into each of the pb & j thumbprint cookies while they are still hot.
¼ cup creamy peanut butter, melted,¼ cup peanuts, roughly chopped
Notes
Store: Place the peanut butter and jelly cookies in an airtight container. Store at room temperature for up to 3 days. I personally love eating them from the fridge, where they stay delicious and fresh for up to a week.