Peanut Butter Jelly Cookies (Print Version)
# Ingredients:
→ Dough
01 -
1 g kosher salt
02 -
5 g baking soda
03 -
190 g all-purpose flour, measured and leveled
04 -
5 ml vanilla extract
05 -
1 large egg
06 -
250 g creamy peanut butter
07 -
55 g packed light brown sugar
08 -
150 g white sugar
09 -
113 g unsalted butter, room temp
→ Filling and Garnish
10 -
Chopped peanuts to toss on top (optional)
11 -
Melted peanut butter to drizzle (optional)
12 -
Extra smooth seedless jam for finishing
13 -
120 g smooth seedless jam, stirred up
# Instructions:
01 -
Fire up your oven to 175°C. Lay out two baking trays and line them with parchment or some silicone mat action.
02 -
First, beat the butter (make sure it's soft) until it’s really smooth. Scrape the bowl down as you go. Toss in the brown and white sugars. Whip everything until the whole thing looks light and you can’t see any bits of plain butter.
03 -
Dump in your peanut butter and mix it up so the texture is creamy with no streaks left.
04 -
Beat in the egg with the vanilla. Just mix until it disappears into the dough.
05 -
Pile the flour on top, but don’t mix yet. Sprinkle on baking soda and salt evenly over the flour. Gently stir those dry bits with the flour up top, then start mixing into the main dough.
06 -
Turn your mixer to low and let it run until the dough comes together. Stop as soon as you don’t see any dry pieces—overmixing can make it tough.
07 -
Roll bits of dough into balls, about 3.5–4 cm wide. Pop ‘em on the lined trays leaving at least 5 cm apart. Dip a fork in sugar and press down crosswise on every ball until they’re about 1.25 cm thick.
08 -
Make sure your jam is super smooth. Spoon about 5 ml into the center of each cookie, but don’t go all the way to the edge or things will get messy.
09 -
Bake them off for 13–15 minutes until the edges are set and just getting golden. Don’t take them out too early or they’ll get mushy under the jam.
10 -
Leave the cookies on the baking tray at least 5–10 minutes, then shift them onto a wire rack and let them chill out till cool.
11 -
When they’re cool, add one more blob of jam for looks. Drizzle peanut butter and sprinkle on those chopped peanuts if you like things extra.
# Notes:
01 -
You can totally freeze the shaped and smashed peanut butter dough before baking. When you're ready, add the jam and bake right from the freezer, just tack on a couple extra minutes so they cook through.
02 -
Airtight containers at room temp keep these good for about three days.