Description
Enjoy these delightful Butter and Jelly Cookies featuring a creamy peanut butter base combined with sweet brown and granulated sugars, baked to perfection with a dollop of chilled strawberry jam in the center. These cookies are soft, slightly chewy, and offer a nostalgic twist on the classic peanut butter and jelly flavor in a fun, handheld form.
Ingredients
Wet Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (270 grams) creamy natural peanut butter, very well stirred
- 2 large eggs, room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¾ cups (349 grams) bleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Sugars
- 1 cup (200 grams) packed light brown sugar
- ¾ cup (150 grams) granulated sugar
Jam
- ¾ cup (240 grams) chilled strawberry jam or jelly
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line large rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Mix Sugars: In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Add the peanut butter and stir until fully combined. Then whisk in the light brown sugar and granulated sugar until the mixture is smooth. Allow it to cool to just warm before proceeding.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set this dry mix aside.
- Mix Wet and Dry Ingredients: To the cooled butter mixture, add the eggs, milk, and vanilla extract and whisk thoroughly until completely combined. Then fold in the dry ingredients using a sturdy spatula until a consistent dough forms.
- Form Cookie Dough Balls: Using a large spring-loaded cookie scoop, portion the dough into 3-tablespoon rounds. Roll each between your palms to smooth the surface. Press your thumb into the center of each dough ball to create a well, then add one heaping teaspoon of chilled strawberry jam. Partially seal the jam with dough but leave some jam exposed on top. Lightly roll the ball again to smooth the edges without completely covering the jam. Place each cookie on the prepared baking sheet with the jam side facing up and space about 3 inches apart.
- Bake: Bake the cookies in the preheated oven for about 14 minutes or until the cookies have puffed up and the edges are lightly browned.
- Cool: Let the cookies cool for 5 minutes on the baking sheet to set before transferring them to a wire cooling rack to cool completely.
- Store: Once cooled, store cookies in an airtight container for up to two days. Note that the cookies will soften the longer they sit.
Notes
- Use creamy natural peanut butter that is well stirred for the best texture and flavor balance.
- Chilling the strawberry jam before filling helps maintain its shape during baking.
- Do not completely cover the jam with dough to preserve that vibrant jelly look and texture after baking.
- Cookies are best enjoyed fresh but will remain soft for a couple of days when stored properly.
- Ensure eggs are at room temperature to improve the dough’s consistency and baking outcome.
- Use parchment paper for easy cookie removal and to prevent sticking or burning on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American