Description
Soft, chewy peanut butter cookies swirled with sweet fruity jelly create a nostalgic twist on the classic sandwich in cookie form, perfectly balanced between salty and sweet.
Ingredients
1 cup creamy peanut butter
3/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup fruit jelly or jam (strawberry, raspberry, or your favorite)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter and brown sugar until smooth and creamy.
- Beat in the egg and vanilla extract until fully combined.
- Stir in the baking soda and salt until evenly incorporated.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of jelly or jam.
- Bake for 8–10 minutes, until the edges are lightly browned but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use a small amount (about 1/2 teaspoon) of jelly to prevent bubbling over during baking.
For extra crunch, sprinkle chopped peanuts on top before baking.
Substitute half the peanut butter with almond butter for a richer flavor.
This recipe is naturally gluten-free and dairy-free.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Reheat cookies in the microwave for 10 seconds to restore softness.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
