Peanut Butter and Jelly Cookies
These peanut butter and jelly cookies have all the flavor you loved as a kid in a delicious cookie form! With a peanut butter cookie base and filled with raspberry jam, these thumbprint-style cookies are sure to become a family favorite.
Servings 36 cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup lightly packed light brown sugar
- ½ cup granulated sugar plus ⅓ cup for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup raspberry preserves or your favorite fruit preserves
Instructions
- Line two baking sheets with parchment paper.
- In a large bowl, cream together butter, peanut butter, brown sugar, and 1/2 cup granulated sugar until smooth. Add in the egg and vanilla, mixing until well combined.½ cup unsalted butter, ½ cup creamy peanut butter, ½ cup lightly packed light brown sugar, ½ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- Portion the dough using a small (1 tablespoon) cookie scoop. Roll each portion into a ball, then roll in the remaining granulated sugar. Place cookies 2 inches apart on the prepared baking sheets.
- Using your thumb or the bottom of a rounded ½ teaspoon measuring spoon, gently press an indentation into the top of each cookie.
- Place pans into the refrigerator to chill the cookies for 1 hour.
- Preheat oven to 375°F.
- Bake cookies in preheated oven for 8 minutes. Remove the cookies from oven. If the indentation you made has puffed up slightly, gently press into the cookies again with the ½ teaspoon. Fill each indentation with ½ teaspoon of raspberry preserves. Place pans back into the oven and bake for an additional 3 minutes.1/2 cup raspberry preserves
- Allow to cookies to cool on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.