These peanut butter and jelly cookies made with a peanut butter cookie base, a strawberry jam center and vanilla glaze. A soft and tender cookie with classic PB&J flavor!
Prep. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Cream wet ingredients. In a large bowl, cream together 1/2 cup butter, 3/4 cup brown sugar and 1/4 cup granulated sugar. Then add in 1 cup peanut butter, 1 egg and 1 1/2 teaspoons vanilla and mix until smooth.
Add dry ingredients. Add in 1 1/2 cups flour and 1 teaspoon baking soda and mix just until combined.
Scoop. 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.
Glaze. For the glaze, mix 1 cup powdered sugar, 1-3 Tablespoons cream and 1/2 teaspoon 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.