Get ready to experience a nostalgic explosion of flavor that will transport you back to childhood with every single bite! These aren't just ordinary cookies - they're a magical fusion of creamy peanut butter and sweet, gooey jelly hidden inside a perfectly baked cookie that promises to make your taste buds dance with joy. Imagine biting into a soft, golden-brown cookie and discovering a surprise center of luscious jelly that oozes out - it's like a delicious treasure hunt in every single cookie!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup peanut butter
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup jelly or jam (your choice)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the peanut butter and eggs to the butter-sugar mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Chill the cookie dough in the refrigerator for 30 minutes to make it easier to handle and prevent spreading during baking.
- Scoop out about 2 tablespoons of dough and flatten it into a disk. Place a small dollop (about 1 teaspoon) of jelly or jam in the center of the disk.
- Carefully fold the edges of the dough around the jelly, completely encasing it and forming a ball. Make sure the jelly is fully sealed inside the dough.
- Place the stuffed cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the tops are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Chill the dough: This is crucial for preventing spread and making the cookies easier to shape. Don't skip the 30-minute refrigeration!
- Seal the jelly completely: Ensure no jelly peeks out, or it will leak during baking. Use gentle, careful motions to encase the jelly fully.
- Use room temperature ingredients: This helps create a smoother, more consistent dough that blends more easily.
- Choose your favorite jelly: Experiment with different flavors like strawberry, raspberry, or grape to personalize your cookies.
- Don't overbake: Watch closely and remove when edges are just golden to keep cookies soft and chewy.
- Let cookies cool completely before storing to prevent sogginess and maintain their perfect texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 38g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
