Description
Nostalgic childhood memories bloom with these peanut butter jelly stuffed cookies, blending sweet nostalgia and playful indulgence. Rich peanut butter dough envelops a surprise center of fruity jam, creating a delightful treat you’ll crave again and again.
Ingredients
Scale
Primary Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 large egg
Sweeteners:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup grape or strawberry jelly (or preferred flavor)
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare workspace and set oven to 350°F (175°C), lining a baking sheet with parchment paper for optimal cookie preparation.
- In a large mixing bowl, thoroughly blend peanut butter, softened butter, granulated and brown sugars until achieving a smooth, airy consistency.
- Incorporate egg and vanilla extract, stirring until ingredients are fully integrated and mixture appears uniform.
- Separately, combine flour, baking powder, baking soda, and salt, whisking to distribute dry ingredients evenly.
- Gradually fold dry ingredient mixture into wet ingredients, creating a cohesive, pliable dough.
- Use a spoon or cookie scoop to portion dough into 2-tablespoon segments, gently flattening each into circular discs.
- Arrange half of the dough discs on prepared baking sheet, creating a base layer for cookie construction.
- Delicately place a dollop of jelly at the center of each base disc, ensuring even distribution.
- Cover jelly-topped discs with remaining dough segments, carefully sealing edges by pressing and crimping with a fork.
- Transfer cookie sheet to preheated oven, baking for 12-15 minutes until edges develop a golden-brown hue.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire cooling rack for complete cooling and optimal texture.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent cookie texture.
- Chill the dough for 30 minutes before shaping to prevent spreading and help cookies maintain their shape.
- Choose thick, low-moisture jelly to prevent leaking during baking and create cleaner cookie edges.
- Try different nut butter alternatives like almond or cashew butter for unique flavor variations and dietary adaptations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg