Peanut Butter and Jelly Cookies (Print Version)
# Ingredients:
→ Dough
01 -
113 g unsalted butter, softened
02 -
150 g granulated sugar
03 -
55 g packed light brown sugar
04 -
250 g creamy peanut butter
05 -
1 large egg
06 -
5 ml pure vanilla extract
07 -
190 g all-purpose flour, spooned and leveled
08 -
5 g baking soda
09 -
1 g kosher salt
→ Filling and Garnish
10 -
120 g seedless jam, stirred until smooth
11 -
Additional seedless jam, to finish cookies
12 -
Melted peanut butter, to drizzle (optional)
13 -
Chopped peanuts, to sprinkle (optional)
# Instructions:
01 -
Preheat oven to 175°C. Line two baking trays with parchment paper or silicone mats.
02 -
In a large bowl or stand mixer, beat softened butter until smooth and creamy, scraping down the sides of the bowl as needed. Add granulated sugar and brown sugar, then beat until fluffy with no visible butter chunks.
03 -
Add creamy peanut butter and beat again until the mixture is fully combined and homogeneous.
04 -
Mix in the egg and vanilla extract until just incorporated.
05 -
Add flour to the mixture but do not mix yet. Sprinkle baking soda and kosher salt evenly over the flour. Lightly stir these dry ingredients together before integrating into the dough.
06 -
Mix all ingredients on a low setting until the dough just comes together and no dry streaks of flour remain. Take care not to overmix to ensure a tender texture.
07 -
Shape dough into balls roughly 3.5–4 cm in diameter and arrange on prepared baking trays with at least 5 cm of space between each. Flatten each ball with a fork dipped in sugar, creating a crosshatch pattern and pressing to approximately 1.25 cm thickness.
08 -
Stir the seedless jam to smooth out lumps. Spoon about 5 ml jam onto the centre of each cookie, avoiding the edges to prevent overspreading.
09 -
Bake for 13–15 minutes or until edges are set and lightly golden. Do not underbake, as cookies will be fragile under the jam.
10 -
Let baked cookies rest on the pan for at least 5–10 minutes before transferring to a wire rack to cool completely.
11 -
For optimal presentation, top cooled cookies with an extra dab of stirred jam, then drizzle with melted peanut butter and sprinkle with chopped peanuts if desired.
# Notes:
01 -
Peanut butter dough freezes well. Shape, flatten, and freeze cookies before baking; add jam and proceed to bake from frozen, increasing baking time by 1–3 minutes as needed.
02 -
Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.