PB and J Cookies
These PB and J cookies are everything you love about the classic sandwich in cookie form. They're soft, tender, and full of that sweet-salty nostalgic goodness.
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Servings: 28
Calories: 156kcal
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup strawberry jam
- Melted peanut butter, optional for garnish
- Chopped peanuts, optional for garnish
Instructions
- Gather the ingredients for your PB and J cookies.
- Preheat the oven to 350°F and line your baking sheets with parchment paper.
- Beat the butter until creamy, then add the sugars. Mix until smooth and fluffy.
- Add the peanut butter and mix until everything comes together.
- Beat in the egg and vanilla extract.
- Add the flour, then the baking soda and salt. Stir to combine, then use the mixer to bring the dough together.
- Mix until only a few streaks of flour remain. Scrape the bowl, then mix again until everything is fully combined.
- Scoop and shape the dough into 1 1/2 inch balls.
- Dip a fork in flour and press it onto each dough ball to make a crosshatch pattern, just like classic peanut butter cookies. Flatten them until they are about half an inch thick.
- Pour the jam into a small bowl and stir until smooth.
- Spoon about a teaspoon of jam onto the center of each cookie.
- Bake the cookies for 13 to 15 minutes or until the edges are set and lightly browned.
- Let the cookies rest on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle with melted peanut butter and sprinkle chopped peanuts on top. Enjoy!
Notes
- Measure your flour carefully and watch your PB and J cookies in the oven. They're done when the edges are just lightly browned.
- Don’t mix too long to avoid tough peanut butter and jelly cookies! When the dough is almost together, scrape the bowl and continue mixing just until no flour streaks remain.
- Dip your fork in flour or sugar to prevent it from sticking when you make the crosshatch pattern on your PBJ cookies!
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg