Peanut Butter and Jelly Cookies

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My peanut butter and jelly cookies are soft, chewy, and stuffed with 3 kinds of peanut butter. These only required one bowl and don't require any chilling.

Cookies are my all-time favorite dessert. Some of my favorites include Chocolate Cake Mix Cookies with M&ms, Brownie Cookies, coffee cake cookies, Cookie Monster Cookies, and of course, these peanut butter and jelly cookies. These take your favorite childhood sandwich and turn it into home baked treat. The peanut butter cookie base also has peanut butter chips, and crushed Nutter Butter cookies. Wait till you see the jelly injection too! These are perfect as an after-school snack or as a treat in lunchboxes.

Why This Recipe Works: A Sprinkle of Food Science

• Shortening and Butter Combo: When testing this recipe I tested butter and shortening. However, the real winner was mix of both. Shortening (100% fat with no water) melts slower in the oven than butter allowing the cookies to rise leading to thicker softer center while butter adds flavor.
• Unique Jelly Injection: The jelly is added at the end using a flavor injector! This prevents the jam from scorching.
• Peanut Butter x 3: As a peanut butter lover I used peanut butter, peanut butter chips, and crushed peanut butter cookies too.

Ingredient Notes and Shopping Tips

• Butter: These cookies have some salty ingredients going on so use unsalted butter if possible. Soften butter at room temperature until your finger makes a dent when you press it.
• Egg: Bring to room temperature to help everything come together smoothly.
• Shortening: You can use all butter just be aware the cookies will spread more and have crispier edges.
• Peanut Butter: For best results, use creamy peanut butter. I used Jif. Avoid natural peanut butters which can be too oily.
• Flour: Measure your flour by spooning it into a measuring cup and leveling with a knife. Never dip your cup into the flour or you'll use too much.
• Jam: Be sure to use seedless jam not jelly. Jam has more flavor as it's made with fruit not fruit juice Grape and raspberry would be tasty too. Microwave 30 seconds to thin if needed.

How To Make Peanut Butter and Jelly Cookies

1. Add dry ingredients.
2. Cream Wet Ingredients: Cream butter, peanut butter, sugar, and eggs.
3. Add Mix-Ins: Fold in peanut butter chips and nutterbutters.
4. Bake: Bake for around 11 minutes.
5. Fill: Use a flavor injector to add jam.

Krystle's Tips: Steal My Culinary School Secrets

1. Measure Sticky Ingredients With Ease: Spray your measuring cup with nonstick cooking spray and it will slide right out.
2. Equal Size Cookies: Use a cookie scoop to make sure all cookies are the same size. This looks pretty but also helps them all finish baking around the same time.
3. Don't Over Mix: Stir until the ingredients are just combined. Overmixing can lead to a tough, dense cookie.
4. Don't Overbake: Cookies are done when the edges are golden and set. It is okay if the middle looks a little underdone. It will continue to firm up as it cools.
5. Cool on the baking sheet: Let the cookies cool for a few moments on the baking sheet to firm up. Add the jam when the cookies are warm but not hot or it may run out.

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More Treats For Peanut Butter Lovers

Buckeye Cookies

Reese’s Cake

Peanut Butter Oreo Truffles

📖 Recipe