Peanut Butter and Jelly Cookies
These peanut butter and jelly cookies are the most delicious peanut butter cookie topped with strawberry jam and a vanilla glaze. These will soon become your new favorite treat!
Servings: 24
Ingredients
Cookies:
- ½ cup salted butter , softened
- ¾ cup light brown sugar , packed
- ¼ cup granulated sugar
- 1 cup creamy peanut butter (I used JIF creamy)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup strawberry jam (I used Smucker’s)
Glaze (optional):
- 1 cup powdered sugar
- 1-3 Tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter and sugar. Then add in the peanut butter, egg and vanilla and mix until smooth.
- Add in flour and baking soda and mix just until combined.
- Using a medium cookie scoop or about 1 1/2 Tablespoons, scoop the dough onto the baking sheets about two inches apart. Use a teaspoon to press a hole in the center of the dough and fill the centers with 1 teaspoon of jam.
- Bake 9-11 minutes, or just until the edges firm up. They should still be a little soft. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
- For the glaze, mix together the powdered sugar, cream and vanilla. Then drizzle over the cookies once they have cooled. Enjoy!
Notes
Jam: Feel free to use your favorite type of jam (raspberry, grape, blackberry, etc.)
Storing + Freezing: These cookies will stay fresh in an airtight container for up to 3 days, or in the freezer for up to 3 months.
Nutrition
Calories: 204kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 136mg | Potassium: 95mg | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.7mg