Soft peanut butter cookies

These soft peanut butter cookies with a sweet jelly center bring back all the nostalgic flavors of a classic peanut butter and jelly sandwich in a fun handheld treat. Perfect for afternoon snacks or a comforting dessert, they are easy to make and sure to satisfy both kids and adults. This recipe combines the rich creaminess of peanut butter with bursts of fruity jelly wrapped in a tender cookie.

I first made these for a family gathering and everyone kept going back for seconds. Now whenever I bake them, it fills the house with that warm cozy feeling of childhood.

Ingredients

• Creamy peanut butter: one cup brings the classic nutty flavor and makes the cookies tender
• Unsalted butter: half a cup softened adds richness and a smooth dough texture
• Granulated sugar: half a cup sweetens without overpowering
• Brown sugar: half a cup packed for a deeper caramel flavor and moistness
• One large egg: to bind everything together while keeping the cookie soft
• Vanilla extract: one teaspoon enhances the sweetness and adds depth
• All-purpose flour: one and a half cups provides structure, look for unbleached for best results
• Baking powder: half a teaspoon helps the cookies rise slightly for a tender crumb
• Baking soda: half a teaspoon reacts with the acids from brown sugar for lightness
• Salt: one quarter teaspoon balances the sweetness and enhances flavor
• Jelly: half a cup any flavor works well but grape or strawberry are classic, opt for your favorite or homemade jam

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.

Cream the Peanut Butter and Sugars:

In a large mixing bowl, combine the creamy peanut butter, softened butter, granulated sugar, and brown sugar. Use an electric mixer or whisk vigorously. Beat until the mixture is light colored and fluffy which usually takes about two to three minutes. This process is key to creating tender cookies.

Add Egg and Vanilla:

Crack in the egg and pour in the vanilla extract. Mix gently but thoroughly until you have a uniform batter with no streaks of egg white visible.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures even distribution so the cookies rise evenly and have consistent flavor.

Mix Dry into Wet:

Slowly add the dry ingredient mixture to the wet peanut butter mixture. Fold together using a spatula or mixer on low speed until smooth dough forms. Avoid overmixing or the cookies can turn tough.

Form the Cookie Base:

Scoop about two tablespoons of dough per cookie and flatten each scoop into a disc shape about a half inch thick. Place half of these discs onto the prepared baking sheet, spaced evenly.

Add Jelly Center:

Spoon one teaspoon of your chosen jelly into the center of each cookie disc on the baking sheet. Spread slightly but keep the dollop contained to avoid leaking during baking.

Seal the Cookies:

Take the remaining dough discs and carefully place them on top of the jelly filled ones. Press edges together firmly to seal in the jelly completely. Use a fork to gently press and crimp the edges in a decorative pattern and to reinforce the seal.

Bake:

Put the baking sheet into the preheated oven. Bake for 12 to 15 minutes until the cookie edges turn a soft golden brown. They should still feel slightly soft in the center when you take them out.

Cool:

Let the cookies rest on the baking sheet for five minutes to set up. Then transfer them to a wire rack to cool fully. Cooling keeps the jelly center intact and ensures they don't crumble.

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My favorite part is the sweet jelly surprise in the middle which reminds me of packing peanut butter and jelly sandwiches for childhood picnics. It's a small joy that turns a cookie into a memory every time.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature. They stay fresh and soft for about three days that way. For longer storage, place them in the freezer. You can toast them lightly in the oven when ready to enjoy. Avoid refrigeration as it can dry them out.

Ingredient Substitutions

Natural peanut butter can be used but expect a different texture, slightly less creamy and more crumbly. You can swap unsalted butter for salted butter but reduce added salt slightly in the dough. Gluten-free flour blends work well though texture may be a bit different, xanthan gum may help with binding. Feel free to use any jelly or jam flavor that you prefer such as raspberry or apricot for fun variations.

Serving Suggestions

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Serve these cookies with a glass of cold milk or a warm cup of tea for a cozy snack time. They are perfect for lunchboxes or as a nostalgic treat at kids' parties. Consider adding a dusting of powdered sugar or a light drizzle of melted chocolate to dress them up for special occasions.

Frequently Asked Questions

→ What type of jelly works best inside these cookies?

Grape or strawberry jelly are popular choices, but any smooth, flavorful jelly or jam can be used according to your preference.

→ How can I prevent the jelly from leaking out during baking?

Seal the edges of the cookie discs firmly, pressing gently with a fork for extra security, which helps keep the jelly inside while baking.

→ Can I substitute peanut butter for a different nut butter?

Yes, creamy almond or cashew butter can be used, though the flavor and texture may vary slightly.

→ Is chilling the dough necessary before baking?

Chilling isn't required for this recipe, but letting the dough rest briefly can help with easier handling and shaping.

→ What’s the best way to store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I make these cookies gluten-free?

Substituting all-purpose flour with a gluten-free blend may work, but results might differ in texture and spread.