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Easy Peanut Butter and Jelly Cookies

Easy Peanut Butter and Jelly Cookies That Bring Back Memories

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Delight in these Easy Peanut Butter and Jelly Cookies that evoke nostalgia with every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ½ cup Butter softened; substitute with margarine or vegan butter for a dairy-free option.
  • ½ cup Granulated Sugar replace with coconut sugar for a lower glycemic index.
  • ½ cup Brown Sugar use all white sugar if unavailable.
  • 1 cup Peanut Butter use crunchy or creamy; or swap with almond butter.
  • 1 large Egg use a flax egg for an egg-free version.
  • 1 teaspoon Vanilla Extract opt for pure vanilla for the best taste.
For the Dry Ingredients
  • 2 cups All-Purpose Flour whole wheat flour can be used for added fiber.
  • 1 teaspoon Baking Soda ensure it's fresh for the best results.
  • 1 teaspoon Salt skip if using salted peanut butter.
For the Topping
  • 1 teaspoon Strawberry Jam any fruit jam can work well.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream ½ cup of softened butter in a mixing bowl until smooth and fluffy.
  3. Gradually add ½ cup of granulated sugar and ½ cup of brown sugar, mixing until well combined.
  4. Mix in 1 cup of creamy peanut butter, followed by one large egg and 1 teaspoon of vanilla extract.
  5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  7. Form the dough into 1.5-inch balls and place them on the prepared baking sheets.
  8. Create a crosshatch pattern on top of each cookie using a floured fork.
  9. Spoon about 1 teaspoon of strawberry jam into the center of each cookie.
  10. Bake for 13-15 minutes or until the edges are lightly browned.
  11. Allow the cookies to cool for about 5 minutes on the baking sheets before transferring them to a wire rack.
  12. Optional: Melt a bit of peanut butter and drizzle it over the cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Mix gently to avoid tough cookies, and keep enough distance between dough balls for proper spreading.

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