Peanut butter and jelly are a long-standing comfort duo for me. I wouldn’t even try to think how many pb&j sandwiches I’ve eaten in my lifetime. Not exactly a gourmet meal, but I’ll take it just the same.
These cookies take that old favorite combination and move it into dessert territory. I started with what is my most often made version of peanut butter cookies. When they’re hot from the oven, a little indention is made and then later filled with your favorite jelly or preserves.
While my sandwich preferences tend toward grape, I made these with strawberry preserves. Of course, use your favorite, or open up several jars and make a variety of combinations.
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- your favorite jelly or preserves (about 4 ounces)
Preheat oven to 350°. Grease or line baking sheets.
Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
Using a handheld mixer, beat butter, sugar, and brown sugar until light and fluffy. Add peanut butter and mix just until blended. Mix in egg and vanilla. Gradually add flour mixture, mixing just until blended. Be sure not to overmix.
Using a cookie scoop or your hands, place tablespoonful-sized balls of dough onto prepared pans. Bake cookies, one pan at a time, 14-16 minutes or until lightly browned. (You may need to refrigerate remainder of dough until ready to bake.)
While cookies are still hot, use the back of a spoon or a tart tamper to press an indentation into the center of each cookie. Cool on pan on wire rack for about 5 minutes. Then, transfer from pan to wire rack to cool completely. Fill indentation with jelly or preserves.
Cook time is per baking pan.
Cookies can be stored in layers with parchment paper or wax paper in between the layers.