Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

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Peanut Butter Jelly Cookies are delightful, soft, and delicious peanut butter cookies with a sweet and tart raspberry jam center. Our recipe requires simple ingredients and is quick to prepare. Cookie lovers of all ages will like these peanut butter jelly cookies for any occasion.

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

What type of peanut butter should I use?

You can use creamy peanut butter or crunchy peanut butter for these cookies, depending on the texture you want to achieve, smooth and even or crunchy.

How do I know when the cookies are perfectly baked?

The peanut butter jelly cookies are perfectly baked when the edges are golden and set. Usually, it takes about 10-12 minutes to bake these cookies.

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

Make these cookies without eggs:

Yes, you can make these cookies without an egg. Use ¼ cup of applesauce, ¼ cup of mashed bananas, or a flax egg as a substitution. To make a flax egg, stir together 1 tbsp flaxseed meal and 3 tbsp water, let sit for 5-10 minutes or until thickens.

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

How do I store these cookies?

Place leftover peanut butter jelly cookies in an airtight container and store for up to three days at room temperature. You can also place a piece of parchment paper between each cookie to prevent it from sticking.

Can I freeze these cookies?

Yes, you can freeze these peanut butter jelly cookies. Let them cool completely after baking. Then, place them in an airtight container and place a parchment paper between each cookie layer. Store in the freezer for up to 2 months.

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

Nothing can beat soft and chewy peanut butter cookies with a tart and tangy raspberry center!
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 Servings
Calories: 111kcal
Author: Kathy

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • cup smooth peanut butter; room temperature
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ½ cup golden caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp peanuts, finely chopped, plus more for topping
  • ½ cup raspberry jam.

Instructions

  • Preheat the oven to 375°F. Line a large baking sheet with parchment paper or use a silicone baking mat. Set aside.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, using an electric mixer at medium speed, beat together peanut butter, softened butter, light brown sugar, and golden caster sugar until smooth and creamy. Scrape the bottom and the sides of the bowl to make sure all ingredients are well combined. Beat in the egg and vanilla extract for an additional 1-2 minutes until light and fluffy. Then, add dry ingredients and finely chopped peanuts. Beat on low until combined. Cover the bowl with a plastic wrap and let chill in the refrigerator for 1 hour.
  • Remove the cookie dough from the refrigerator. Scoop the dough and roll it out into 1-inch balls. Place on the prepared baking sheet or silicone baking mat leaving about 1-2 inches between each cookie. The cookies will spread during the baking process.
  • Make a well in the center of each cookie using the back of a measuring teaspoon. Then, spoon raspberry jam into each well. Bake in the preheated oven for 10-12 minutes or until the edges are golden and set. Remove from the oven and let cool for 5-10 minutes on the baking sheet. Then, transfer to a cooling rack. Optionally, sprinkle with additional finely chopped peanuts or drizzle with peanut butter. Enjoy!

Nutrition

Calories: 111kcal | Carbohydrates: 14.4g | Protein: 1.9g | Fat: 5.4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 9.5g | Calcium: 10mg | Iron: 1mg

Frequently Asked Questions about Jelly Cookies

Easy Peanut Butter Jelly Cookies: Ready in 30 minutes

1. Can I use a different type of jam?

Yes, feel free to use different types of jam. For example, strawberry jam, apricot jam, or blackberry jam will make a good pair for the peanut butter cookies.

2. What can I use instead of golden caster sugar?

We’re using golden caster sugar because it adds moisture to the cookies and makes a richer flavor. You can use regular granulated sugar or light brown sugar instead.

3. What if I don’t have parchment paper?

You can use a silicone mat or aluminum foil if you don’t have parchment paper. If you don’t have them either, lightly grease the baking sheet with non-stick cooking spray.

4. How can I ensure my cookies spread properly?

Let the cookie batter chill in the refrigerator for 1 hour to make sure your cookies will spread evenly during the baking process and not overspread.

5. What’s the best way to fill the cookies with jam without making a mess?

Usually, I use the back of a measuring teaspoon to make a well in the cookie and spoon raspberry jam into it, but you can also use a piping bag to fill each cookie with raspberry jam without making a mess.

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