These peanut butter and jelly cookies are amazing! Chewy peanut butter cookies filled with peanut butter ganache and homemade strawberry jam. They might just be better than a PB&J sandwich.
Why You’ll Love These Peanut Butter and Jelly Cookies
- Filled with Goodness: Each cookie is packed with creamy peanut butter ganache and sweet strawberry jam. It’s a perfect combo!
- Chewy Texture: These cookies have the ideal chewy consistency.
- Classic Flavor: They taste just like a classic PB&J sandwich, but in cookie form!
Peanut Butter and Jelly Cookies
Ingredients
#### For the Strawberry Jam
- 16 oz strawberries trimmed
- ¾ cup granulated white sugar
- 1 ½ teaspoons vanilla extract
#### For the Peanut Butter Cookies
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 egg yolks at room temperature
- 2 teaspoons vanilla extract
- ½ cup creamy peanut butter like Jif
#### For the Peanut Butter Ganache
- ½ cup peanut butter chips
- 5 tablespoons heavy cream
Instructions
#### For the Strawberry Jam
- Puree the strawberries in a food processor, then transfer them to a large pot.
- Mix in the sugar and vanilla.
- Cook the strawberry puree over medium-low heat for 20-25 minutes until it thickens to a jam-like consistency and measures about 1 cup. Remove from heat and let cool completely.
#### For the Peanut Butter Cookies
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add the egg yolks and vanilla. Mix on medium-high speed until light in color and fluffy, about 1-2 minutes.
- Add the peanut butter and mix on medium speed until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Scoop the cookie dough into 16 portions using a 2-tablespoon cookie scoop. Roll each portion into a ball and press the center with a 1-teaspoon measuring spoon to create an indent. Chill the dough balls on a parchment-lined baking sheet for one hour.
- Preheat the oven to 350°F.
- Arrange 6 cookies per parchment-lined baking sheet. Bake for 10-11 minutes.
- When the cookies come out of the oven, press the centers again with a ¼-cup measuring cup to deepen the indent and use a circular cookie cutter to round the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
#### For the Peanut Butter Ganache
- Melt the peanut butter chips and heavy cream together in a double boiler over medium heat.
- Remove from heat and let cool to room temperature.
- Once cooled, whip the mixture on high speed until light in color and fluffy.
#### Assembling the Cookies
- Once the cookies are completely cooled, fill the center of each cookie with a heaping teaspoon of peanut butter ganache and a heaping teaspoon of strawberry jam.
- Drizzle with peanut butter and sprinkle with chopped peanuts. Serve and enjoy!