Description
Soft and chewy peanut butter cookies with a sweet jelly center, topped with a drizzle of melted peanut butter and crunchy chopped peanuts.
Ingredients
Scale
- ½ cup butter (1 stick)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 cup creamy peanut butter (Jif recommended)
- 1 large egg
- 1 tsp vanilla
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- ¼ tsp kosher salt
- ½ cup seedless jam
- Extra jam (for topping baked cookies)
- Melted peanut butter (for garnish)
- Chopped peanuts (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat ½ cup butter until smooth and creamy.
- Add ¾ cup granulated sugar and ¼ cup brown sugar. Beat until fluffy.
- Mix in 1 cup peanut butter, then add 1 egg and 1 tsp vanilla, beating until combined.
- Add 1 ½ cups flour, 1 tsp baking soda, and ¼ tsp kosher salt. Stir dry ingredients slightly before fully mixing into the dough (do not over-mix).
- Shape dough into 1 ½-inch balls using a cookie scoop. Place on baking sheets, spaced apart.
- Dip a fork in sugar or flour and press each ball into a ½-inch thick disc with a crisscross pattern.
- Bake for 10–12 minutes, until edges are golden.
- While cookies are still warm, add a dollop of seedless jam to the center of each one.
- Optional: Drizzle with melted peanut butter and sprinkle with chopped peanuts.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
- Use creamy peanut butter for best texture; avoid natural peanut butter.
- Jelly can be swapped for preserves or different fruit flavors.
- For a nut-free option, use sunflower butter and omit peanut garnish.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg