Peanut Butter and Jelly Cookies
Craving a sweet, nostalgic treat that blends the flavors of two classic favorites? Look no further than Peanut Butter and Jelly Cookies! These soft, chewy cookies are the perfect combination of nutty peanut butter, sweet jelly, and crunchy roasted peanuts.
Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (8 oz/225 g) smooth peanut butter
- ½ cup (4 oz/115 g) butter, softened
- ¾ cup (6 oz/170 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar
- 1 large egg, at room temperature
- 1 tablespoon whole milk
- 1 teaspoon Rodelle Tanzania Pure Vanilla Extract
- 2/3 cup (3 ½ oz/94 g) salted and roasted peanuts, chopped
- ½ cup (5 oz/142 g) seedless raspberry jam
Instructions
- Preheat your oven to 325°F (165°C) fan-assisted. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, combine the flour, baking soda, baking powder, and salt together until well mixed. Set aside.
- Using a hand whisk or stand mixer, cream the butter and peanut butter together until smooth, about 1 minute.
- Mix in the granulated sugar and dark brown sugar, and beat until light and fluffy, about 2 minutes.
- Add the egg, whole milk, and vanilla extract. Mix until well combined.
- Gradually stir in the dry ingredients, then fold in the chopped peanuts.
- Scoop out a heaped tablespoon of dough, roll into a smooth ball, and flatten it into a 2-inch (5 cm) disc. Place the discs about 3 inches (7 ½ cm) apart on the prepared baking sheets.
- Press your thumb into the center of each disc of dough to create a small divot.
- Spoon ½ teaspoon of seedless raspberry jam into each divot.
- Bake the cookies for 20-22 minutes, or until set and the edges begin to brown.
- While the cookies are still hot, add an additional ½ teaspoon of jam into the center of each cookie. Let cool completely.
- Store in an airtight container at room temperature for up to 2 days. If stacking, place parchment paper between layers.