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PB&J cookies turn your favorite sandwich into a mouthwatering dessert. These cookies wrap sweet jelly inside soft peanut butter dough, making magic with each bite. They're chewy, gooey, and bring back fond memories while tasting like something totally new and exciting.
I whipped these up for my niece's party, wanting something both kids and grown-ups would enjoy. When folks bit in and found that jelly center, their smiles were priceless. Now I can't go to family get-togethers without bringing them along - it's funny how the most basic flavor combos end up being the ones everyone remembers.
Key Ingredients
- Smooth peanut butter: Gives that nutty taste that makes these cookies so special
- Unsalted butter: Makes the cookies soft while letting the peanut butter shine through
- Brown sugar: Keeps everything moist with a hint of caramel-like flavor
- Jelly: Adds the sweet kick and brings back those sandwich memories
- All-purpose flour: Holds everything together while keeping the texture just right
- Vanilla extract: Ties all the flavors together nicely
How To Make Them
- Mix Your Base:
- Grab a big bowl and beat 1 cup smooth peanut butter with 1/2 cup soft unsalted butter, 1/2 cup white sugar, and 1/2 cup brown sugar until it's fluffy and light. This adds air for softer cookies. Throw in 1 large egg and 1 teaspoon vanilla, then mix until everything's smooth and blended together.
- Handle The Flour Mix:
- Take another bowl and stir 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt together. Slowly add this to your peanut butter mixture, stirring just enough to mix it in. Don't go crazy with the mixing or your cookies might turn out tough.
- Shape And Fill:
- Take about 2 tablespoons of dough at a time and roll into balls. Flatten each one into a thin disc about 1/4 inch thick. Put half of these flattened pieces on a baking sheet lined with parchment, leaving about 2 inches between them. Make a dent in the middle of each one and drop in 1 teaspoon of jelly - strawberry and grape work great, but any kind is fine.
- Close And Cook:
- Cover each jelly-topped disc with another flattened piece of dough. Press the edges with your fingers to close them up, then use a fork to make marks around the edge so no jelly escapes during baking. This makes that awesome moment when you bite in and find the jelly. Bake at 350°F for 12-15 minutes until the edges turn slightly golden but the middle still looks soft.
My grandma always told me that taking your time to seal these cookies properly was the key to success. I learned this lesson the hard way when I rushed and half my batch leaked jelly everywhere. Now I spend extra time pushing those edges together before adding the fork marks, and they turn out perfect every single time.
Ways To Enjoy
- Eat them while they're still a bit warm so you get that amazing contrast between the cookie and melty jelly inside.
- Have them with a big glass of cold milk for that childhood snack feeling.
- For something fancier, try them with a scoop of vanilla ice cream and some warm runny peanut butter on top.
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Keeping Them Fresh
- After they've cooled down, put them in a container that seals tight. Add parchment paper between layers so they don't stick together. They'll stay good on your counter for about 3 days.
- You can also freeze them for up to 3 months—just let them sit out for about 30 minutes before you want to eat them.
Tasty Twists
- Switch up the filling with blackberry or raspberry jam for a more grown-up flavor.
- If you love chocolate, mix tiny chocolate chips into the dough or use chocolate hazelnut spread instead of jelly.
- Make a fall version using apple butter and add some cinnamon to the dough for a cozy seasonal treat.
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I've baked these treats more times than I can count, and they always make people happy. There's something special about peanut butter and jelly that connects with everyone, young or old. The way the nutty cookie wraps around that sweet, sticky center creates something that feels like home but tastes like a treat you'd buy from a fancy bakery.
Frequently Asked Questions
- → Can I use chunky peanut butter instead of smooth?
- Sure! Chunky peanut butter adds some crunch. The dough might be trickier to handle, but the end result will still be tasty.
- → Why does my jelly spill out while baking?
- It could be from not sealing the dough well. Make sure the edges are squeezed tightly and the fork marks are deep enough to secure everything inside.
- → Can I prep these cookies in advance?
- Definitely! Refrigerate the dough for up to two days or freeze the assembled cookies for a month. For frozen cookies, just bake a couple minutes longer.
- → What’s the best way to store these treats?
- Keep them in an airtight container at room temp for 3 days or in the fridge for a week. The jelly filling might make them soften quicker than regular cookies.
- → Can they be made nut-free?
- Yes! Swap out peanut butter for sunflower seed butter or cookie butter. The flavor shifts, but they’re still super yummy.