Once I made these peanut butter and jelly cookies, I knew I had found my next baked favorite. They are soft, chewable, and bring together flavors we’ve loved since childhood.
Think of them as nostalgic delights but upgraded with gooey peanut butter ganache and homemade strawberry jam. Oh, and if you enjoy exploring irresistible treats like these, you might also love trying out bourbon chocolate chip cookies for your next baking session!
Ingredients for the Perfect Peanut Butter and Jelly Cookies
You’ll need simple, pantry-friendly ingredients to bake these cookies with delightful results. Each item plays a vital role in the texture and flavor profile:
- Butter (½ cup, softened): Softened butter gives these cookies their rich, tender crumb.
- Light brown sugar (¾ cup): Adds deep sweetness and keeps the cookies chewy.
- Granulated sugar (¼ cup): For balanced sweetness.
- Egg yolks (2): Helps bind the dough and give it structure.
- Vanilla extract (2 teaspoons): For a touch of aromatic warmth.
- Creamy peanut butter (½ cup): Use brands like Jif—not natural ones—to keep the mixture stable.
- All-purpose flour (1 cup): The structure-builder of the cookies.
- Baking soda (½ teaspoon): Gives the cookies a slight rise.
- Baking powder (½ teaspoon): Assists baking soda for the perfect lift.
- Salt (½ teaspoon): Enhances flavor.
- Strawberries (16 oz, trimmed): Used for homemade strawberry jam. Fresh is best!
- Granulated sugar for jam (¾ cup): Sweetens the strawberry mixture.
- Peanut butter chips (½ cup): The base of the creamy peanut butter ganache.
- Heavy cream (5 tablespoons): Adds smoothness to the ganache.
Note: This recipe yields 16 cookies. Adjust quantities if you want a larger or smaller batch.
Variations to Suit Every Craving
Why not shake things up a little? Here are some ingredient alternatives to make this recipe fit your dietary needs or preferences:
- Dairy-Free: Replace regular butter and cream with plant-based versions for vegan-friendly cookies.
- Sugar-Free: Use a natural sweetener like monk fruit or erythritol in the dough, ganache, and jam.
- Crunchy Texture: Swap creamy peanut butter with crunchy peanut butter if you’re fine with uneven textures.
- Flavor Infusion: Try swapping strawberry jam for raspberry, blackberry, or blueberry jam for a unique twist.
Cooking Time Overview
This recipe doesn’t require much active time, but it does need some chilling for perfect results.
- Prep time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour and 40 minutes
Equipment You’ll Need
Here’s what you’ll need to make these cookies and why:
- Mixing bowls (2): For your wet and dry ingredients.
- Electric mixer or hand mixer: To blend butter, sugar, and more until fluffy.
- Food processor or blender: To puree fresh strawberries for the jam.
- Saucepan or pot: To cook down the strawberry jam.
- Baking sheets (2): Perfect for evenly spaced cookies.
- Parchment paper: Prevents sticking and makes cleanup easy.
- Measuring cups and spoons: Achieving precision in baking matters!
How to Make Peanut Butter and Jelly Cookies
Making these cookies is all about the straightforward steps! Here’s how to do it:
Step 1: Prepare the Strawberry Jam
Start by pureeing the fresh strawberries in a food processor until smooth. Move the puree to a large pot, stir in the sugar and vanilla, then simmer it on medium-low heat for around 20–25 minutes. Once it thickens to a jammy texture (yielding about one cup), remove from heat and allow it to cool completely.
Step 2: Mix the Dry Ingredients
Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Stir everything together with a whisk and set this aside.
Step 3: Cream Butter and Sugars
Using an electric mixer, cream the softened butter, brown sugar, and white sugar on high speed for 1–2 minutes. The mixture should turn light and fluffy, serving as the base of the cookies.
Step 4: Add Wet Ingredients
Blend in the egg yolks, vanilla extract, and creamy peanut butter to the butter mixture. Continue mixing until smooth, making sure everything is well incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry mixture into the wet mixture on low speed. Mix until just combined but avoid overmixing to keep the cookies tender.
Step 6: Form and Chill Dough
Scoop two-tablespoon portions of the dough and roll them into balls. Use a teaspoon to indent each ball slightly in the center. Chill the cookies in the fridge for one hour to prevent overspreading during baking.
Step 7: Bake the Cookies
Preheat the oven to 350°F and bake six cookies per sheet for 10–11 minutes. Once out of the oven, use a 1/4-cup measuring cup to deepen the indent. Allow them to cool for five minutes on the sheet before transferring to a wire rack.
Step 8: Prepare the Ganache
Create the peanut butter ganache while the cookies cool. Melt peanut butter chips with heavy cream over a double boiler until smooth. After cooling, whip the mixture until it becomes fluffy and light in texture.
Step 9: Assemble the Cookies
Fill each cookie’s indent with a teaspoon of peanut butter ganache and a teaspoon of homemade strawberry jam. Garnish with drizzled peanut butter or chopped peanuts for an extra touch.
Additional Tips for Better Results
From my personal experience, here are a few suggestions to take these cookies to the next level:
- Measure flour properly by spooning it into measuring cups and leveling it off with a knife.
- Stick to regular peanut butter for the dough since natural versions can alter the consistency.
- Use fresh strawberries for jam instead of pre-frozen ones, as their water content can affect the texture.
- Chill the dough adequately; this step enhances the cookie structure during baking.
How to Serve Peanut Butter and Jelly Cookies
For inspiration, serve these cookies as delightful dessert bites on a platter. Drizzle extra peanut butter over them for a gourmet bakery look. Add strawberries and peanuts as garnishes for visual appeal.
Nutritional Information at a Glance
Each of these cookies (without add-ons) contains approximately:
- Calories: 240
- Protein: 4 g
- Carbohydrates: 32 g
- Fat: 11 g
How to Store the Cookies
Keeping these cookies fresh is simple:
- Room temperature: Store them in an airtight container for 2–3 days.
- Refrigerating: For longer storage, refrigerate them for up to a week.
- Freezing: Freeze cookies for up to three months in a sealed freezer bag.
- Reheating: Gently reheat frozen cookies in a microwave on medium power for 10–15 seconds.
You can also enjoy similar nutty recipes like pecan pie cookies for your next baking adventure!
Why You’ll Love This Recipe
This recipe is packed with reasons to become a staple in your kitchen:
- Easy to make: Straightforward steps accessible to hobbyist bakers.
- Customizable flavors: Endless possibilities with jams and garnishes.
- Perfect for all ages: Loved by kids and adults alike.
- Texture-rich: Chewy cookies with creamy ganache and jam filling.
- Visually appealing: Beautiful cookies that look fancy without extra effort.
FAQs
Can I use store-bought jam instead of making it?
Absolutely! Use your favorite jam to save time, but homemade jam offers a fresher, tangier taste.
Why is chilling the dough necessary?
Chilling keeps the cookies thick and chewy, preventing overspreading in the oven.
Can I use crunchy peanut butter instead?
You can, but it might cause slight inconsistencies in the texture of the dough.
How long do these cookies stay fresh?
They’ll remain fresh for 2–3 days at room temperature in an airtight container.