Jelly Filled Peanut Butter Cookies
Wonderful with jam or jelly, these Jelly Filled Peanut Butter Cookies are a nostalgic combination of flavors that taste fantastic!
Why You'll Love This Recipe
The inspiration for these jelly-filled wonders came to me the old-fashioned way, meaning I tasted an incredibly tasty and soft peanut butter thumbprint cookie at a local bakery, then tried to recreate it at home. Oh the trials of being a food blogger!
Peanut butter and jelly is such an obvious combo, and so common you might not think it's all that special. Maybe you don't expect much, even.
Here's some good reasons to try this recipe:
Chopped peanuts are added to the batter. This makes a huge difference in the flavor, which is outstanding.
The chopped peanuts also add a wonderful crunchy texture.
These cookies are amazing even without the jelly or jam.
Use almost any type of jelly or jam that you'd like with these cookies. Berry flavors work well with peanut butter, and so does apricot.
These cookies taste amazing, they're big, soft and have a distinct peanut butter flavor. I was blown away with how good they are!
Peanuts: Roasted and salted, this is what adds such great flavor and texture to these cookies.
Flour: Just good old all-purpose flour is what we need.
Butter: Unsalted is best.
Brown Sugar: For soft texture and lots of flavor.
Eggs: Large is best for this recipe.
Peanut Butter: Smooth and salted, please.
For the full recipe, just scroll down to the recipe card below.
This is an easy cookie! Here's all you do:
Preheat the oven and line a baking sheet (cookie sheet) with parchment paper (or a non-stick liner).
Chop some roasted and salted peanuts into chunky bits.
Add the dry ingredients to a large bowl and combine.
Add the wet ingredients to the bowl and mix.
Stir in the chopped peanuts.
Chill the cookies, then scoop onto the prepared baking sheet.
Bake, then then remove from oven and use the back of a spoon to make an indentation in the middle of each cookie.
Cool completely, then fill with jelly or jam.
Use any fruit jelly, spread or jam you like in these cookies. Experiment with your favorite flavors. Favorites for this type of cookie are raspberry, apricot, cherry and blueberry.
Use a stand mixer instead of an electric hand-held mixer if you prefer.
These cookies will stay soft in an air-tight container for a day or two.
Can I make these cookies in advance?
Yes! Make the dough and freeze it (well-wrapped) for up to 60 days. When you're ready to use, defrost, shape, bake and fill the cookies.
Can I use different jam or jelly in the cookies?
Yes, use any flavor you'd like.
What are tips for storing these cookies?
An airtight container is always best, and separate the layers with parchment paper to prevent them from sticking together. If you live in a humid climate, consider storing them in the refrigerator.
Jelly Filled Peanut Butter Cookies
Soft and chewy with an unbelievable peanut flavor, this cookie recipe is a keeper!
Course: Cookies
Prep Time: 15 minutes minutes
Chilling dough and cooling time: 30 minutes minutes
Total Time: 1 hour
Servings: about 40
Ingredients
▢ 1 cup Peanuts, roasted and salted chopped into small chunks in a food processor or cut into small pieces with a sharp knife
▢ 2 cups Flour, unbleached all-purpose
▢ ½ teaspoon Baking Soda
▢ ½ teaspoon Baking Powder
▢ ½ teaspoon Salt
▢ 1 cup Butter, unsalted, melted and cooled 2 sticks
▢ 1 cup Brown Sugar, light brown, packed
▢ 1 cup Sugar, granulated
▢ 2 Eggs, large
▢ 1 teaspoon Pure Vanilla Extract
▢ 1 cup Peanut Butter, smooth
▢ ½ cup Jam, best quality
Instructions
Preheat oven to 350F degrees. Prepare a large baking sheet by lining it with parchment paper.
Chop the peanuts using a sharp knife into small pieces. Set aside.
In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt, whisk (or use a fork) to combine.
In a large mixing bowl, combine the cooled melted butter with the brown sugar and white sugars and mix on medium speed with an electric hand mixer until smooth.
Add in the eggs, vanilla and peanut butter mixture and beat until smooth, 1-2 minutes.
Next, add the flour mixture into the butter/sugar mixture in two steps – mixing just until combined. Stir in the chopped peanuts.
Refrigerate the dough in the bowl for at least 30 minutes to firm up before baking. The dough can be made and refrigerated for up to 3 days before baking.
Scoop a heaping tablespoon of cookie dough (about 1 ½ tablespoons) and roll it into a ball with your hands. Place it on the prepared cookie sheet placing each cookie at least three inches apart from each other.
Bake the cookies until very lightly colored around the edges, about 15 minutes.
Remove from oven and while the cookies are warm, use the back of a spoon to gently make a small indentation in the middle of each cookie. This is where the jam will go later.
Cool the cookies completely, then add a teaspoon of jam into each indentation and serve.
Notes
Use any fruit jelly, spread or jam you like in these cookies. Experiment with your favorite flavors. Favorites for this type of cookie are raspberry, apricot, cherry and blueberry.
Use a stand mixer instead of an electric hand-held mixer if you prefer.
These cookies will stay soft in an air-tight container for a day or two.