Get ready for a delightful treat that combines two classic flavors into one irresistible cookie! These Peanut Butter and Jelly Cookies are not only delicious but also incredibly fun to make.
Tips for Success
Make sure to stir your peanut butter well for the best texture! This part’s so satisfying.
Favorite Parts
Creating the little wells for the jam is a joyous task and adds a charming touch to each cookie. Trust me, you’ll love it!
Ingredients
- Butter and Sugars:
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- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Oven:
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Step 1- Preheat the Oven: Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- Mix the Dough:
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Step 2- Melt the Butter: In a large microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm.
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Step 3- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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Step 4- Combine Wet Ingredients: To the butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined.
- Shape the Cookies:
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Step 5- Form the Cookies: Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 heaping teaspoon of preserves and partially seal it with dough. Keep some of the jam peeking out as you lightly roll it back into a ball between your palms. This process is a bit messy, but have fun with it! Place on baking sheet with the visible jam facing up. Repeat with remaining dough balls, spacing about 3 inches apart.
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Step 6- Bake the Cookies: Bake for about 14 minutes, or until puffed up and lightly brown at the edges.
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Step 7- Cool the Cookies: Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.
Nutrition
- Calories: 180, Fat: 8g, Carbs: 25g, Protein: 3g
Cooking techniques
Microwaving butter is a quick way to melt it without burning. When mixing, ensure that all ingredients are well combined for the best texture.
Variations or substitutions
Feel free to swap the strawberry jam for your favorite flavor, like raspberry or grape. You can also use crunchy peanut butter for a delightful twist!
Storage tips
Store cookies in an airtight container for up to two days. The longer they sit, the softer they’ll become, making them even more delicious!
Notes
For a nut-free version, substitute the peanut butter with a sunflower seed butter.
