Peanut Butter And Jelly Cookies Recipe

Ash Tyrrell

Peanut Butter And Jelly Cookies Recipe

I just finished baking a batch of these peanut butter and jelly cookies, and let me tell you—they exceeded all my expectations. As I pulled them from the oven, the kitchen was fragrant with toasted peanut butter and sweet strawberry jam.

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Total Time 1 45

Ingredients Method Notes

Ingredients

16 oz 454 g strawberries, trimmed — to make homemade jam; fresh gives better flavor, avoid frozen if you want brighter texture and taste.
¾ cup 150 g granulated white sugar — balances the tartness in the jam; don’t skimp or jam will be too tangy.
1½ tsp vanilla extract — adds warmth and depth to the jam.
1 cup 125 g all‐purpose flour, spooned and leveled — gives structure to the cookie; gently spooning avoids packing too much flour, which can dry them out.
½ tsp baking powder — helps a light lift.
½ tsp baking soda — for a bit more rise and good browning.
½ tsp salt — enhances sweetness and flavor contrast.
½ cup 112 g unsalted butter, softened — room temperature butter creams better; unsalted gives you control over saltiness.
¾ cup 165 g light brown sugar, packed — key for chewiness and rich caramel flavor.
¼ cup 50 g granulated white sugar — for balance and slight crisp where edges bake more.
2 egg yolks at room temperature — yolks add richness and chew, room temp makes mixing easier.
2 tsp vanilla extract — flavor booster.
½ cup 128 g creamy peanut butter (Jif or similar) — creamy peanut butter works best because natural ones can have oil separation which affects texture.
½ cup 100 g peanut butter chips — for the ganache; melts smoothly.
5 tbsp 75 ml heavy cream — for richness in the ganache and smooth mouthfeel.

Method

I pureed the trimmed strawberries in a food processor and then cooked them over medium-low heat with sugar and vanilla until thickened. After around 20-25 minutes, when the mixture was jam-like, I removed it from heat and let it fully cool.
I whisked together flour, baking soda, baking powder, and salt in a bowl for the dry mix. Separately, I creamed softened butter, brown sugar, and granulated sugar until fluffy, then added egg yolks, vanilla, and peanut butter. Last I folded in the dry ingredients just until no streaks remained.
After shaping dough into 16 balls (using a 2-Tbsp scoop), I made an indent in each (with a teaspoon), then chilled them for one hour. I baked them six at a time, about 10-11 minutes at ~350°F. While they cooled, I made a ganache by melting peanut butter chips and cream, then whipping until fluffy once cooled. Finally, I filled each cookie’s center with a teaspoon of ganache and a teaspoon of jam, drizzled peanut butter overtop, sprinkled chopped peanuts, and served.

Notes

Chill the dough well — when I chilled for a full hour, cookies held their shape and didn’t spread too much in the oven.
Use room temperature yolks — cold yolks slowed down the creaming, making the mixture less smooth.
Measure flour correctly — I spooned it into a measuring cup rather than scooping; when I weighed it, texture turned out much better.
Don’t overbake — I pulled them as soon as the edges were set and centers still soft; they finished cooking a little off the heat.
Press centers and shape cookies immediately after baking — using a cookie cutter and pressing the center while still warm helps keep that “well” for jam & ganache.