Description
These cookies combine the classic flavors of peanut butter and jelly, featuring a soft, chewy texture filled with sweet fruit jam.
Ingredients
Scale
- 1 cup unsalted butter, softened (226 g)
- 1 cup creamy peanut butter (255 g)
- 3/4 cup brown sugar, packed (165 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (315 g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped roasted peanuts for rolling
- 1/2 cup raspberry or strawberry jam
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until smooth and creamy.
- Add the flour, baking soda, and salt. Mix until a soft cookie dough forms.
- Scoop large cookie dough balls using about 2 tablespoons of dough each.
- Roll each dough ball in chopped peanuts, pressing gently so the nuts stick well to the outside.
- Place the cookies on the prepared baking sheets about 2 inches apart.
- Use your thumb or the back of a spoon to create a deep well in the center of each cookie.
- Fill each center with about 1 teaspoon of raspberry or strawberry jam.
- Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt for that perfect sweet-and-salty finish.
Notes
These cookies can be frozen for extended shelf life. Store in an airtight container to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cookies, peanut butter, jelly, dessert, baking