Peanut Butter and Jelly Cookies
Craving a sweet treat with a nostalgic twist? These Peanut Butter and Jelly Cookies combine the best of both worlds: the creamy richness of peanut butter and the sweet, fruity goodness of raspberry jam. These cookies are a delightful combination of soft, chewy texture with a burst of flavor in every bite.
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
Preheat Oven
- Preheat your oven to 325°F (165°C, fan assist). Line two baking sheets with parchment paper and set aside.
Mix Dry Ingredients
- In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
Cream Peanut Butter and Butter
- In a large mixing bowl, cream the peanut butter and softened butter together using a hand whisk or electric mixer until soft, about 1 minute.
Add Sugars
- Mix in the granulated sugar and dark brown sugar, and beat until light and fluffy, about 2 minutes.
Add Wet Ingredients
- Add the egg, milk, and vanilla extract, and mix well until combined.
Incorporate Dry Ingredients and Peanuts
- Gradually stir in the dry ingredients until the dough starts to come together. Fold in the chopped roasted peanuts until evenly distributed.
Shape the Cookies
- Scoop out a heaping tablespoon of dough, roll it into a smooth ball, and flatten it into a 2-inch (5 cm) disc. Arrange the discs about 3 inches (7 ½ cm) apart on the prepared baking sheets.
Create the Jam Indentation
- Press your thumb into the center of each cookie disc to create a small divot. Be careful not to flatten the dough completely.
Add the Jam
- Spoon about ½ teaspoon of raspberry jam into the indentation of each cookie.
Bake the Cookies
- Bake the cookies in the preheated oven for 20-22 minutes, or until the cookies are set and the edges begin to brown slightly.
Add Final Layer of Jam
- While the cookies are still hot, spoon an additional ½ teaspoon of raspberry jam onto each cookie. Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack.
Cool Completely
- Allow the cookies to cool completely before serving or storing.