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5 from 4 votes
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Peanut Butter and Jelly Cookies
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Savor irresistible Peanut Butter and Jelly Cookies, a classic blend of sweet, salty flavors in soft, chewy thumbprints ready in under an hour!

Servings: 18 cookies
Author: Gemma Stafford
Ingredients
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (8 oz/225 g) smooth peanut butter
  • ½ cup (4 oz/115 g ) butter, softened
  • ¾ cup (6 oz/170 g) granulated sugar
  • ½ cup (3 oz/85 g) dark brown sugar
  • 1 large egg , at room temperature
  • 1 tablespoon whole milk
  • 1 teaspoon Rodelle Tanzania Pure Vanilla Extract
  • 2/3 cup (3 ½ oz/94 g) salted and roasted peanuts, chopped
  • ½ cup (5 oz/142 g) seedless raspberry jam
Instructions
  1. Preheat your 325°F (165°C) fan assist. Line 2 baking sheets with parchment paper and set aside.
  2. In a small bowl, combine the flour, baking soda, baking powder and salt together until combined. Set aside.

  3. Using a hand whisk, cream the butter and peanut butter together until soft, about 1 minute.

  4. Mix in sugars and beat until light and fluffy, about 2 minutes.

  5. Add in egg, milk, and vanilla and mix well until combined.

  6. Lastly, stir in the dry ingredients and peanuts.

  7. Scoop out a heaped tablespoon of dough, roll into a smooth ball, flatten into a 2-inch (5 cm) disc and arrange 3 inches (7 ½ cm) apart on the baking sheets.

  8. Press your thumb into the center of each disc of dough and spoon a ½ teaspoon of jam into the divot.
  9. Bake for 20-22 minutes, until the cookies are set the edges are beginning brown.
  10. While the cookies are still hot, spoon an additional ½ teaspoon of jam onto the cookies. Let cool completely.
  11. Store in an airtight container at room temperature for up to 2 days. These cookies are soft, and a little sticky so place parchment in between layers if stacking.