Best 11 Peanut Butter And Jelly Cookie Recipes

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Reserve 1 cup of peanut butter for the cookie dough. Set aside.
• Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small "dollops" of peanut butter. They don't need to be exact. Place the plate in the freezer while you prepare the cookie dough.
• In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
• Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
• Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
• Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
• Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

UNCLE MAC'S PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
• Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

PEANUT BUTTER AND JELLY COOKIES

Steps:

• In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
• Cover and chill for 1 hour.
• Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.

PEANUT BUTTER AND JELLY COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
• Whisk the flour, baking powder and salt together in a bowl.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
• Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
• With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
• Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
• Let cool in the pan before cutting into squares.

PEANUT BUTTER AND JELLY COOKIE SANDWICH

Steps:

• For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
• Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
• For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
• Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.

PEANUT BUTTER AND JELLY SANDWICH COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
• Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Prepare the Peanut Butter Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
• Lightly flour a clean, flat work surface.
• Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
• Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
• When ready to bake, preheat the oven to 325 degrees F.
• Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
• Lightly flour a clean, flat work surface.
• Remove the dough from the refrigerator and unwrap.
• Place the dough in the center of the floured surface. Using a rolling pin, roll the dough out to a piece about 1/2-inches thick. Using a 2-inch round biscuit cutter, cut out the cookies.
• Place the cookies about 2 inches apart on the prepared baking sheets.
• If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
• When all of the cookies are formed, place in the oven and bake for about 5 minutes, or until golden brown around the edges.
• Remove from the oven and transfer the cookies to wire racks to cool.
• When completely cool, spread the jam on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently.
• Store, airtight, at room temperature for up to a week.
• For the Peanut Butter Base Dough:
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl Set aside.
• Place the butter in the bowl of a standing electric mixer fitted with the paddle.
• Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and creamy. Add the peanut butter and beat to incorporate; then, beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
• With the motor running, gradually add the flour mixture, beating just to blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
• Lightly flour a clean, flat work surface.
• Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
• Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
• When ready to bake, preheat the oven to 325 degrees F.
• Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
• Remove the dough from the refrigerator and unwrap.
• Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top slightly. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
• When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges.
• Remove from the oven and transfer the cookies to wire racks to cool.
• Store, airtight, at room temperature.

PEANUT BUTTER AND JELLY COOKIE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely.

QUICK AND EASY PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat oven to 350.
• In medium mixing bowl, mix peanut butter, sugar, and egg until well blended.
• Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie.
• Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch.
• When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish.
• Serve as a sweet snack with a glass of milk.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.