Peanut Butter and Jelly Cookies
These Peanut Butter and Jelly Cookies will take you back to your childhood lunch box favorite. Creamy peanut butter and sweet raspberry jam combine in a pillowy soft cookie that is the perfect balance of sweet and salty. Enjoy with a glass of milk to evoke grade school nostalgia.
Ingredients
- 3/4 cup creamy peanut butter *do not use all natural
- 1/2 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg room temperature
- 1 tsp vanilla pure
- 1 1/4 cups all-purpose flour unbleached
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 1/3 cup raspberry jam
Instructions
- Beat creamy peanut butter and unsalted butter on medium speed until smooth.
- Add granulated sugar and brown sugar and continue beating until pale and fluffy.
- Add egg and vanilla until mixed.
- In a separate bowl whisk flour, baking soda and sea salt.
- Add flour mixture to peanut butter mixture 1/2 cup at at time, beating on low until combined. As you go, scrape down the sides of the bowl with a spatula to incorporate all ingredients.
- Cover dough and chill in the refrigerator for 1 hour
- Using a 1-inch cookie scoop, scoop dough into balls. Place cookies on a parchment-lined baking sheet spaced 2 inches apart. Using your thumb, make a shallow indent on the top of each dough ball and fill the each indent with 1/4 tsp of jam.
- Cover cookies and refrigerate for 2 hours.
- Once chilling time is complete, preheat oven to 350 degrees. Remove cover from chilled cookies and bake until lightly brown, 11 to 13 minutes.
- Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, add more jam and/or drizzle with melted peanut butter for decoration.
- Cookies stored at room temperature in an airtight container will last up to 1 week.