Peanut Butter Jelly Cookies

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The classic combo, in cookie form! Thick peanut butter cookies with a sweet topping of grape jelly (or your favorite jam) make a sweet treat the whole family will love.

Prep Time15

Cook Time10

Total Time25

Servings:

Calories: 198kcal

Ingredients

1 ½ cups creamy peanut butter
1 cup butter salted or unsalted
⅔ cup white sugar
⅔ cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¾ cup grape jelly or your favorite flavor

Instructions

Preheat the oven to 375˚F.
In a large bowl, combine the peanut butter, butter, white sugar and brown sugar. Beat until fluffy, then mix in the eggs and vanilla.
Next add the flour, baking soda, and salt. Stir until everything is combined and the dough is soft but not sticky.
Measure 2 tablespoons of dough and roll into a ball. Repeat with all the dough. Place the balls on a cookie sheet 2 inches apart. Bake for 9-11 minutes.
Once the cookies come out, immediately use the back of a teaspoon to create an indention in the cookie. Add 1 teaspoon of jelly to the center of each cookie.

Notes

How to Store: Place in an airtight container and store at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 1 month. Note: With the jelly on them, they can start to get soggy after a couple of days, so if you're planning to store them for longer, I suggest waiting to add the jelly until serving.

How to Freeze: This Peanut Butter Jelly Cookie recipe freezes well. They can be frozen before or after baking. See “how to freeze” section in the original post for full instructions.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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