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.
Ingredients
- 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)
Instructions
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.
Notes
Cook time is per baking pan.
Cookies can be stored in layers with parchment paper or wax paper in between the layers.
June 6th, 2012 at 11:59 am
I had peanut butter and jelly on a waffle for a snack last night. The ultimate comfort food for me. Now I wish I had these cookies instead…
June 6th, 2012 at 12:52 pm
Looks amazing!!!
June 6th, 2012 at 2:27 pm
and a giant glass of ice cold milk!
I’m all set!
LOL
June 6th, 2012 at 5:11 pm
These look awesome! Oh, and I love the new layout…including the recipe in the main post.
June 6th, 2012 at 7:23 pm
I made these today. They are delicious. Thanks for the recipe.
June 7th, 2012 at 4:30 am
I love thumbprints! These sound awesome!
June 7th, 2012 at 6:06 pm
I also made these today. Fan-tastic.
My favourite thing about this site is that the recipes always “just work”.
June 13th, 2012 at 1:37 pm
I made some that didn’t require any cooking (the cookie part) soooo good! And very similar to this (even in the looks)
June 14th, 2012 at 4:29 am
These sounds incredible! and your pictures make them look so appetising!
July 7th, 2012 at 6:15 am
very nice cookies ! i saw your dishes and pictures and i’m impressed
they are amazing!
July 23rd, 2012 at 9:56 pm
I really love to munch peanut butter because of its sweet and nutty taste. Peanut butter with large peanute chunks are the best. `*.”`
Yours trully
http://www.foodsupplementdigest.com“>
November 13th, 2012 at 6:18 pm
can these be frozen after being layered? i am thinking of making these as gifts for my co-workers…
November 14th, 2012 at 9:28 am
Cindy, peanut butter cookies are one of the best kinds to freeze. Jelly freezes pretty well, too, so you should be able to freeze these. Just be sure to put something between the layers so the jelly won’t stick to the other cookies.
January 20th, 2013 at 8:13 pm
These cookies were so soft, light, and melt-in-your-mouth delicious. The chunky peanut butter was the perfect crunchy contrast to such a light cookie. I made heart indentations for the thumbprints, perfect for Valentine’s Day.