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5 from 17 ratings

Peanut Butter and Jelly Cookies

Yield: 16 cookies
Prep: 30 minutes
Cook: 10 minutes
Chill Time: 1 hour
These chewy peanut butter cookies are easy to make, full of peanut butter flavor and filled with peanut butter ganache and homemade strawberry jam.
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Ingredients

For the Strawberry Jam

  • 16 oz (454) strawberries, trimmed
  • 3/4 cup (150 g) granulated white sugar
  • 1 1/2 tsp vanilla

For the Peanut Butter Cookies

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla
  • 1/2 cup (128 g) creamy peanut butter , Jif or something similar

For the Peanut Butter Ganache

  • 1/2 cup (100 g) peanut butter chips
  • 5 tbsp (75 ml) heavy cream

Instructions
 

For the Strawberry Jam

  • Puree the strawberries in a food processor, then transfer them to a large pot.
    16 oz (454) strawberries, trimmed
  • Mix in the sugar and vanilla.
    3/4 cup (150 g) granulated white sugar, 1 1/2 tsp vanilla
  • Let the strawberry puree cook over medium low heat for 20-25 minutes until it has thickened to a jam like consistency and measures out to just about 1 cup. Remove from the heat and allow it to completely cool.

For the Peanut Butter Cookies

  • Add the flour, baking soda, baking powder and salt to a medium bowl. Mix until combined then set aside the dry ingredients.
    1 cup (125 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • To a large bowl add the softened butter, brown sugar and white sugar. Cream together with an electric mixer on high speed for 1-2 minutes. (You can also use a stand mixer fit with a paddle attachment.)
    1/2 cup (112 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
  • Then add in the egg yolks and vanilla. Mix on medium-high speed until light in color and fluffy, 1-2 minutes.
    2 egg yolks, at room temperature, 2 tsp vanilla
  • Next add in the peanut butter and mix on medium speed until smooth.
    1/2 cup (128 g) creamy peanut butter
  • Add in the dry ingredients to the wet ingredients and mix on low speed just until combined.
  • Scoop the cookie dough into 16 portions with a 2 tbsp capacity cookie scoop. Roll each into a ball and press with a 1 teaspoon measuring spoon to make an indent. Chill the dough on a parchment paper lined baking sheet for one hour. (Chill the dough together than seperate out to bake.)
  • Preheat the oven to 350 degrees 15 minutes before you're ready to bake the cookies.
  • Arrange 6 cookies per parchment paper lined baking sheet. Bake the cookies for 10-11 minutes.
  • When the cookies are straight out of the oven press the centers with a 1/4 cup measurig cup to make the indent deeper and scoot a large circular cookie cutter around the cookies to give them a more circular shape.
  • Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to finish cooling.

For the Peanut Butter Ganache

  • Melt the peanut butter chips and heavy cream together in a double boiler over medium heat.
    1/2 cup (100 g) peanut butter chips, 5 tbsp (75 ml) heavy cream
  • Remove the mixture from the heat and allow it to cool to room temperature.
  • Once cooled, whip the mixture on high speed until light in color and fluffy.

Assembling the Cookies

  • When the cookies are completely cooled, fill the center of each cookie with a heaping teaspoon of peanut butter ganache and heaping teaspoon of strawberry jam. Drizzle peanut butter over the top and chopped peanuts and serve!
Course: Dessert
Cuisine: American
Keyword: 12 Days of Chirstmas Cookies, cookie recipe, peanut butter, peanut butter and jelly, peanut butter cookies
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