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Peanut Butter and Jelly Cookies

These chewy peanut butter cookies are easy to make, full of peanut butter flavor and filled with peanut butter ganache and homemade strawberry jam.
5 from 5 votes
Prep Time 30 mins
Cook Time 10 mins
Chill Time 1 hr
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients
 

For the Strawberry Jam

  • 16 oz (454) strawberries, trimmed
  • ¾ cup (150 g) granulated white sugar
  • 1 ½ teaspoon vanilla

For the Peanut Butter Cookies

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (112 g) unsalted butter, softened
  • ¾ cup (165 g) light brown sugar, packed
  • ¼ cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 2 teaspoon vanilla
  • ½ cup (128 g) creamy peanut butter Jif or something similar

For the Peanut Butter Ganache

  • ½ cup (100 g) peanut butter chips
  • 5 tablespoon (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.
    ¾ cup (150 g) granulated white sugar, 1 ½ teaspoon 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, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon 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.)
    ½ cup (112 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ 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 teaspoon vanilla
  • Next add in the peanut butter and mix on medium speed until smooth.
    ½ 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 tablespoon 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 ¼ 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.
    ½ cup (100 g) peanut butter chips, 5 tablespoon (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!
Keyword 12 Days of Chirstmas Cookies, cookie recipe, peanut butter, peanut butter and jelly, peanut butter cookies
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