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Peanut Butter and Jelly Cookies Recipe

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4 from 83 reviews

  • Author: Ava
  • Total Time: Approximately 1 hour 20 minutes (including 1-hour chilling time)
  • Yield: 16 cookies
  • Diet: Vegetarian

Description

These Peanut Butter and Jelly Cookies combine a tender peanut butter cookie base with homemade strawberry jam and a luscious peanut butter ganache center. The recipe includes making fresh strawberry jam from scratch, peanut butter cookies with a perfect chewy texture, and a whipped peanut butter ganache for an indulgent finishing touch. Ideal for anyone who loves a nostalgic twist on the classic PB&J sandwich in cookie form.

Ingredients

Strawberry Jam

  • 16 oz (454 g) strawberries, trimmed
  • 3/4 cup (150 g) granulated white sugar
  • 1 1/2 tsp vanilla extract

Peanut Butter Cookies

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (128 g) creamy peanut butter (Jif or similar)

Peanut Butter Ganache

  • 1/2 cup (100 g) peanut butter chips
  • 5 tbsp (75 ml) heavy cream

Instructions

  1. Make the Strawberry Jam: Puree the trimmed strawberries in a food processor until smooth and transfer to a large pot. Stir in the granulated sugar and vanilla extract. Cook the mixture over medium-low heat for 20-25 minutes, stirring occasionally, until it thickens to a jam-like consistency, measuring about 1 cup. Remove from heat and let it cool completely.
  2. Prepare Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this aside.
  3. Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer on high speed (or a stand mixer with paddle attachment), cream them together for 1-2 minutes until light and fluffy.
  4. Add Egg Yolks and Vanilla: To the creamed butter mixture, add the egg yolks and vanilla extract. Mix on medium-high speed until the mixture is light in color and fluffy, about 1-2 minutes.
  5. Incorporate Peanut Butter: Add the creamy peanut butter to the wet ingredients and mix on medium speed until smooth and fully combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet peanut butter mixture. Mix on low speed just until everything is combined, avoiding overmixing.
  7. Shape and Chill Dough: Using a 2-tablespoon cookie scoop, portion the dough into 16 equal balls. Roll each ball between your palms to smooth. Press the center of each ball with a 1 teaspoon measuring spoon to create an indent. Place the dough balls on a parchment paper-lined baking sheet and chill in the refrigerator for one hour. Chill all together, then separate before baking.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) about 15 minutes before baking.
  9. Bake the Cookies: Arrange 6 cookies per parchment paper-lined baking sheet, spacing them apart. Bake in the preheated oven for 10-11 minutes until edges are set but centers are still soft.
  10. Define Cookie Shape: Immediately after removing the cookies from the oven, press the centers again with a 1/4 cup measuring cup to deepen the indent. Use a large circular cookie cutter to gently shape each cookie into a neat circle while still warm.
  11. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Peanut Butter Ganache: In a double boiler over medium heat, melt the peanut butter chips together with heavy cream, stirring until smooth. Remove from heat and let the mixture cool to room temperature.
  13. Whip Ganache: Once cooled, whip the peanut butter and cream mixture on high speed until it becomes light in color and fluffy.
  14. Assemble Cookies: When the cookies have fully cooled, fill the center indent of each cookie with a heaping teaspoon of the whipped peanut butter ganache and a heaping teaspoon of the cooled strawberry jam. Optionally drizzle additional peanut butter over the top and sprinkle with chopped peanuts before serving.

Notes

  • Make sure the egg yolks are at room temperature to ensure smooth mixing and proper texture in the cookies.
  • Chilling the dough before baking helps the cookies hold their shape and enhances flavor.
  • The cookie shaping step immediately after baking improves presentation but handle gently to avoid breaking.
  • Use fresh strawberries for the jam for best flavor; frozen strawberries will work but may yield a slightly different texture.
  • The whipped peanut butter ganache can be prepared ahead and refrigerated; bring to room temperature and lightly whip again before using if chilled.
  • If you don’t have peanut butter chips, use chopped peanut butter candy or melt peanut butter candies as a substitute.
  • Store assembled cookies in an airtight container, preferably refrigerated due to the ganache and jam, and consume within 3-4 days for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes (jam) + 11 minutes (baking cookies) = 31 minutes total cook time
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peanut-butter-and-jelly-cookies-recipe/