Description
These classic PB and J Cookies combine the creamy richness of peanut butter with the sweet tang of strawberry jam in a soft, chewy cookie perfect for any peanut butter and jelly lover. With a crispy crosshatch pattern on top and optional garnishes of melted peanut butter and chopped peanuts, these cookies are a delightful twist on a nostalgic sandwich.
Ingredients
Cookie Dough
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
Jam and Garnish
- 1/2 cup strawberry jam
- Melted peanut butter (optional for garnish)
- Chopped peanuts (optional for garnish)
Instructions
- Gather Ingredients: Collect all ingredients needed for the PB and J cookies to ensure a smooth baking process.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: Using a mixer, beat the room temperature butter until creamy. Add the granulated and light brown sugars, mixing until the mixture is smooth and fluffy, which helps incorporate air for a lighter cookie.
- Add Peanut Butter: Mix in the creamy peanut butter until the mixture is well combined and smooth.
- Incorporate Egg and Vanilla: Beat in the large egg and vanilla extract to add moisture and flavor to the dough.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt. Stir gently to combine, then use the mixer to bring the dough together, ensuring it’s mostly combined without overmixing.
- Final Dough Mixing: Mix until only a few streaks of flour remain, scrape down the sides of the bowl, then mix again until fully combined for an even dough consistency.
- Shape the Dough Balls: Scoop the dough into 1 1/2 inch balls to ensure uniform cookie sizes for even baking.
- Create Crosshatch Pattern: Dip a fork in flour and gently press into each dough ball to imprint a classic peanut butter cookie crosshatch pattern, then flatten each ball to about half an inch thick.
- Prepare the Jam: Pour the strawberry jam into a small bowl and stir until smooth to make it easier to top the cookies.
- Add Jam Topping: Spoon about a teaspoon of the smooth strawberry jam onto the center of each cookie ball.
- Bake Cookies: Bake the cookies in the preheated oven for 13 to 15 minutes or until the edges are set and lightly browned, indicating doneness.
- Cool Cookies: Let the cookies rest on the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely and prevent breaking.
- Optional Garnish: Drizzle with melted peanut butter and sprinkle chopped peanuts on top for extra flavor and a decorative finish. Enjoy your PB and J cookies!
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- Use a fork dipped in flour to prevent dough from sticking when making the crosshatch design.
- For a crispier cookie, bake a few minutes longer but watch closely to avoid burning.
- Make sure to cool the cookies on a wire rack to keep them from becoming soggy.
- Optional garnishes add flavor and texture but can be omitted for simplicity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
