Peanut Butter and Jelly Cookies

Savor irresistible Peanut Butter and Jelly Cookies, a classic blend of sweet, salty flavors in soft, chewy thumbprints ready in under an hour! Enticing Peanut Butter and Jelly Cookies elevate the iconic PB&J flavor combo in a delightful way! Delectable peanut butter dough holds a generous dollop of raspberry jam, giving this filled cookie an ideal blend of sweet and salty richness. Luckily, you don’t have to wait long to enjoy them—these peanut butter jelly cookies are done in under an hour!
  • Easy
  • 40 mins
  • 18 servings
Peanut butter and jelly thumbprint cookies on cooling rack with a blue background and cup of milk
Finished product of peanut butter and jelly cookies
Ingredients
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (8 oz/225 g) smooth peanut butter
  • ½ cup (4 oz/115 g ) butter, softened
  • ¾ cup (6 oz/170 g) granulated sugar
  • ½ cup (3 oz/85 g) dark brown sugar
  • 1 large egg , at room temperature
  • 1 tablespoon whole milk
  • 1 teaspoon Rodelle Tanzania Pure Vanilla Extract
  • 2/3 cup (3 ½ oz/94 g) salted and roasted peanuts, chopped
  • ½ cup (5 oz/142 g) seedless raspberry jam
Uses
Directions
  1. Preheat your 325°F (165°C) fan assist. Line 2 baking sheets with parchment paper and set aside.
  2. In a small bowl, combine the flour, baking soda, baking powder and salt together until combined. Set aside.
  3. Using a hand whisk, cream the butter and peanut butter together until soft, about 1 minute.
  4. Mix in sugars and beat until light and fluffy, about 2 minutes.
  5. Add in egg, milk, and vanilla and mix well until combined.
  6. Lastly, stir in the dry ingredients and peanuts.
  7. Scoop out a heaped tablespoon of dough, roll into a smooth ball, flatten into a 2-inch (5 cm) disc and arrange 3 inches (7 ½ cm) apart on the baking sheets.
  8. Press your thumb into the center of each disc of dough and spoon a ½ teaspoon of jam into the divot.
  9. Bake for 20-22 minutes, until the cookies are set the edges are beginning brown.
  10. While the cookies are still hot, spoon an additional ½ teaspoon of jam onto the cookies. Let cool completely.
  11. Store in an airtight container at room temperature for up to 2 days. These cookies are soft, and a little sticky so place parchment in between layers if stacking.

Note: This recipe was created by Gemma Stafford of Bigger Bolder Baking in partnership with Rodelle. Click here to view the original post with helpful hints and more notes on how to ace this recipe!