Description
These soft and chewy peanut butter cookies are swirled with fruity jelly for a nostalgic treat. With golden edges and a gooey center, they’re a sweet and salty spin on the classic PB&J sandwich.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup jelly or jam (strawberry, grape, or raspberry)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop out tablespoon-sized balls of dough and flatten slightly on the baking sheet.
- Make a small indentation in the center of each and spoon in a dollop of jelly.
- Chill dough balls for 10 minutes to help prevent spreading.
- Bake for 10–12 minutes, or until edges are golden. Let cool on tray for 5 minutes before transferring to a wire rack.
Notes
- Use seedless jam for a smoother center.
- Try different jam flavors for variety—apricot, blueberry, or cherry work well.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 18g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
