I’m going to spare you the lyrics of Peanut Butter Jelly Time. Crap, just typing that I have the song in my head now. Ugh.
If you are a lover of peanut butter and jelly, and I know you are, then you gotta try these cookies. They are so good and make me think of grade school lunches for some reason. Really anything with peanut butter and jelly brings me right on back to Columbian Elementary school with my My Little Pony lunch box and my baggie of a peanut butter and jelly sandwich.
The best part of these cookies is that oozey, gooey peanut butter bite mixed with the sweet jelly. Love these, you gotta try them! Follow me over @lolohomekitchen on Instagram and Facebook to see the latest recipes. Also, be sure to snap a photo if you make any Lolo’s stuff and tag #lolohk. I love to see what you are creating!
Soft peanut butter cookies bursting with real peanut butter, sweet jelly and tons of peanut butter chips. Easy and yummy cookie recipe! Grab some milk!
1 cup creamy peanut butter, plus 1/4 cup, separate
1/2 cup butter, room temperature
1/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 cup peanut butter chips, plus more for garnish
1/4 cup strawberry jelly
Preheat oven to 350 degrees. Line a baking sheet with nonstick spray or a Silpat mat.
Measure 1 cup of peanut butter for the cookie dough and 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.
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