Peanut butter and jelly cookies
Soft, chewy peanut butter cookies with peanut butter chips and stuffed with sweet raspberry jam!
Servings: 24 cookies
Calories: 146kcal
Ingredients
- 2 ½ cups (300 g) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup (1 stick, 113 g) unsalted butter
- ¾ cup (202 g) peanut butter
- ½ cup (100 g) granulated sugar
- 1 cup 213 g packed light brown sugar
- 2 large eggs at room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups peanut butter chips
- 1 cup seedless raspberry jam chilled
Instructions
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch and salt. Set aside. 2 ½ cups (300 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cornstarch
- Combine butter and peanut butter. In a microwave safe bowl, melt the butter. Then whisk the peanut butter into the hot, melted butter until well combined. ½ cup (1 stick, 113 g) unsalted butter ¾ cup (202 g) peanut butter
- Add sugars. With a spatula or wooden spoon stir in the granulated sugar and brown sugar until well combined. ½ cup (100 g) granulated sugar 1 cup 213 g packed light brown sugar
- Add eggs and vanilla. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. 2 large eggs 1 large egg yolk 2 teaspoons vanilla extract
- Add dry ingredients. Stir in the flour mixture. Fold in the peanut butter chips. Cover and refrigerate the dough for at least 2 hours, up to overnight. Let the dough sit at room temperature for several minutes just until ready to scoop. 1 ¼ cups peanut butter chips
- Prepare oven and pans. position a m n in the center of your oven and preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone baking mats
- Scoop cookie dough. Using a medium cookie scoop, scoop the cookie dough into 2-tablespoon portions (about 40-50 g each). Flatten the cookie dough and place about 1 ½ - 2 teaspoons jam in the middle and fold the cookie dough around the fluff. You can use two spoons to place the jam in the middle or pipe the jam into the center. Place the cookie dough balls onto the prepared baking sheets spaced about 2-inches apart. 1 cup seedless raspberry jam
- Bake and cool cookies. Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool for 5 minutes before removing to wire racks to cool completely. I like to top each cookie with a few additional peanut butter chip as soon as they come out of the oven for picture perfect cookies. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Video
Notes
- Store in an airtight container for up to 3 days. The jam keeps the centers soft, so they stay fresh longer than most cookies.
- Refrigerator: Optional, but can extend freshness an extra day or two if your kitchen is warm.
- Freezer (Baked): Let cookies cool completely, then freeze in a single layer before transferring to a bag or airtight container. Freeze for up to 2 months. Thaw at room temp or warm slightly before serving.
- Freezer (Unbaked): Stuff the cookie dough with jam and freeze the balls on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 105mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg