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5 from 15 votes

Easy Peanut Butter and Jelly Cookies

My peanut butter and jelly cookies are soft, chewy, and literally bursting with flavor. I think its safe to say you've never had a cookie like this before.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 24 Cookies
Calories 359kcal
Author Krystle Smith

Ingredients

  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • 1 Cup Creamy Peanut Butter
  • ½ Cup Shortening
  • ½ Cup Butter Softened
  • 1 Egg
  • 2 ½ Cups Flour
  • 1 ½ Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Peanut Butter Chips Divided
  • 1 Cup Nutter Butter Cookies Divided
  • 1 Cup Strawberry Jam

Instructions

  • Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
  • In a large bowl, cream butter shortening, peanut butter, and sugars until light and fluffy.
  • Stir in egg.
  • Stir in baking soda, baking powder, and salt. Add flour a little at a time mixing until just combined.
  • Fold in ½ cup peanut butter chips and ½ cup crushed nutterbutters.
  • Using a cookie scoop, form cookie dough into balls. Roll into a ball.
  • In a medium bowl, combine remaining peanut butter chips and nutterbutters.
  • Roll the cookie dough into the mixture.
  • Bake for 11-12 minutes. Cool for a few minutes.
  • In a small bowl, microwave jam for around 30 seconds.
  • Use a flavor injector to insert jam.

Notes

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.
    • 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 jam not jelly. Microwave 30 seconds to thin if needed.
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Tips
  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. 
  3. Don't Over Mix: Stir until the ingredients are just combined. 
  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.
Leftovers
    • Storage: Store in the fridge for up to a week.
    • Freezing: Freeze for up to 3 months. Thaw in the fridge. The cookie dough can be frozen as well.
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Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 252mg | Potassium: 112mg | Fiber: 1g | Sugar: 26g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg