Peanut Butter and Jelly Cookies
These Peanut Butter and Jelly Cookies are everything we want in a cookie. Soft, buttery, nutty, crumbly and melt in the mouth goodness!
Ingredients
- 100 gm butter (softened)
- ¾ cup brown sugar (firmly packed)
- ¼ cup caster sugar (NOTE 1)
- 1 cup peanut butter (smooth, not oily brand) (NOTE 2)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup raspberry jam (or any kind of jam) (NOTE 3)
DRY INGREDIENTS
- 1½ cup plain flour (all purpose flour) (NOTE 4)
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line two large trays with non-stick baking/parchment paper.For the dry ingredients - Whisk together flour, baking powder and salt in a large bowl. Set aside for later.
- Place the butter, caster and brown sugar in a large bowl (or in the bowl of a stand mixer). Using a hand or stand mixer, beat the butter and sugars together on medium-high speed for 2 to 3 minutes or until combined. Add in the peanut butter and beat for 2 minutes, then add in the egg and vanilla extract. Continue to beat for a minute.
- Decrease the speed on low, then slowly add in the dry ingredients. Increase the speed to medium and beat until combined. The dough should appear crumbly but hold its shape when squeezed into a ball.
- Measure approximately 1 tablespoon of dough, then roll it into a ball. Place the balls on the baking tray 2 inches apart. Use the base of a cup or a flat spatula to flatten each ball, then use a finger or a small round measuring spoon to make an indent in the centre of each cookie. Place half a teaspoon of jam in the centre of each cookie. Bake the cookies for 7 to 8 minutes. Leave the cookies to cool completely on the baking tray before serving.
Notes
(NOTE 1) Caster sugar (superfine sugar) - Caster sugar is just white sugar but with finer granules. For this recipe, you could swap caster sugar with regular white granulated sugar.
(NOTE 2) Peanut butter - I used 'Bega' smooth peanut butter, but any brand of smooth (not crunchy) peanut butter would work. Avoid ones that are too oily.
(NOTE 3) Raspberry Jam - Any flavour of jam would work. I used raspberry but you could swap it with your favourite jam such as strawberry, apricot, blueberry, etc.
(NOTE 4) Plain flour (All-purpose flour) has no salt or leavening (raising agents) such as baking powder mixed in.
Leftovers - Allow the Peanut and Jelly Cookies to cool completely at room temperature, then transfer them into an airtight container at room temperature for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 CookieCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 17mgSodium: 122mgPotassium: 88mgFiber: 1gSugar: 13gVitamin A: 115IUVitamin C: 1mgCalcium: 26mgIron: 1mg