Soft Peanut Butter Jelly Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1/2 cup butter, 1 stick
02 -
3/4 cup granulated sugar
03 -
1/4 cup brown sugar, packed
04 -
1 cup creamy peanut butter
05 -
1 large egg
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1 teaspoon vanilla
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1 & 1/2 cups flour, spooned and leveled
08 -
1 teaspoon baking soda
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1/4 teaspoon kosher salt
→ For Topping
10 -
1/2 cup seedless jam
11 -
more jam, to top baked cookies
12 -
melted peanut butter, to garnish
13 -
chopped peanuts, to garnish
# Instructions:
01 -
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
02 -
In a large bowl or stand mixer, beat 1/2 cup butter until it is smooth and creamy, scraping the sides of the bowl. Add 3/4 cup sugar and 1/4 cup packed brown sugar. Beat well until fluffy, scraping the sides. There should be no chunks of butter. Add 1 cup peanut butter and beat well until combined. Add 1 egg and 1 teaspoon vanilla. Beat until combined.
03 -
Add 1 and 1/2 cups all-purpose flour, but don't stir it in yet. Add 1 teaspoon baking soda and 1/4 teaspoon kosher salt on top of the flour. Stir it in with your teaspoon to combine the dry ingredients together a bit. Turn the mixer on to combine the dry ingredients into the dough. Don't overdo it! Once the dough barely starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. Continue mixing until you no longer see flour streaks, then turn off the mixer.
04 -
Shape the dough into 1 and 1/2 inch balls. Place each cookie on a baking sheet with about a couple inches of space in between. Dip a fork into a bit of sugar or flour and press into the top of a cookie. Turn the fork perpendicular and press one more time. Smash them to about 1/2 inch thickness.
05 -
Add 1/2 cup seedless jam to a bowl and stir well to get out most of the lumps. Use a teaspoon to carefully add 1 teaspoon (or less) of jam to the top of each cookie. Do not let the jam slide off the edge, you want it right in the center.
06 -
Bake the cookies at 350 for about 13-15 minutes. The cookies are done baking when the edges are set. You want to see a very slight browning just on the very edges.
07 -
Let the cookies set on the pan for at least 5-10 minutes before transferring to a wire rack to cool completely. If desired, add more stirred jam on top of the cookies, drizzle with melted peanut butter and chopped peanuts.
# Notes:
01 -
Dough can be frozen before or after adding jam
02 -
No chilling required
03 -
Can use crunchy peanut butter instead of creamy
04 -
Store in sealed container for up to 3 days