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An all time favorite flavor combo packed within a delicious cookie. These peanut butter and jelly cookies with blueberry jam filling are everything you would want and more!
Name a better duo than peanut butter and jelly! I mean come on, this duo is hard to beat and when the flavors are baked into a warm cookie…unbeatable! We turned one of our childhood favorite combos into a cookie that is sure to be a hit for all ages!!
These cookies have to be one of our all time favorite creations! A soft peanut butter dough filled with a flavorful blueberry preserves and drizzled with peanut butter and jelly flavored icing, makes a dangerously delicious cookie.
If you grew up loving peanut butter and jelly sandwiches, you are going to love these cookies. They truly are a bit of nostalgia in every bite. We have really enjoyed being creative with cookie flavors this month by playing around with other nostalgic cookie flavors- see our S’more cookies and pop tart cookies!!
Peanut Butter and Jelly Cookies with Blueberry Jam Filling
What you Need…
Flour: The flour adds structure and a gluten to the cookie. We always use unbleached all-purpose flour when baking cookies.
Salt: A bit of salt offsets the richness of the peanut butter.
Baking Powder: Baking powder helps the cookie to rise and gives it a puffier appearance.
Butter: Butter adds delicious flavor and moisture to the cookie. We always use Kerigold butter. It has such an amazing flavor and is made with quality ingredients.
Brown Sugar: Brown sugar gives this cookie a depth of sweetness, and a more caramel flavor.
Granulated Sugar: Granulated sugar sweetens the cookie dough perfectly.
Eggs: A couple of eggs bind the cookie dough together and give it structure and moisture as it bakes.
Vanilla Extract: We typically add almond extract to our cookies but because we are already adding a nutty flavor with the peanut butter, we opted for vanilla in these cookies.
Creamy Peanut Butter: Creamy peanut butter gives these cookies a delicious peanut butter taste.
Peanuts: Chopped salted peanuts add an extra crunch to the cookie.
Blueberry Preserves: Ban Mamman makes the best preserves which make a great filling for these cookies. But feel free to opt for any of your favorite flavored preserves/jams.
How to Make the Peanut Butter and Jelly Cookies with Blueberry Jam Filling….
Combine Dry Ingredients…
To start, you’ll want to combine your dry ingredients. In a medium sized bowl, whisk together the flour, baking powder and salt and set aside for later.
Cream Your Butter and Sugar…
In a stand mixer, add your cold butter and mix it until it’s a whipped texture. Add your sugars and mix on medium speed until completely combined and the mixture is light and fluffy. Next, add your eggs and vanilla. Then, add your flour mixture, 1/3 at a time —waiting until the flour is completely incorporated each time.
Fill the Cookies with Jam…
Now this is where the peanut butter cookies become peanut butter and jelly cookies!!
Once the dough ingredients are combined, remove the bowl from the stand mixture and add your chopped peanuts, mixing dough with a wooden spoon until it’s evenly combined.
Using a an ice cream scoop, scoop the cookies onto a parchment, lined cookie sheet. scoop about 2 tbsp of dough into your hand, roll and press your thumb into each dough to create a spot to put the jelly filling. Scoop 1 tbsp jelly filling into each thumbprint. Take another scoop of dough, roll into a ball and flatten with hands to place on top of each cookie. Using the back of s forth a fork, lightly press the top of each cookie to make crisscross imprint in each cookie. You want to make sure there is about 2 inches of space in between each cookie, so they don’t touch as they bake and spread. Place the cookie dough balls in the freezer for 30 minutes to chill.
Bake the Cookies…
While the cookies are chilling, preheat your oven to 375°F. After 30 minutes have passed, transfer the cookies to the oven and bake for 16-20 minutes. Some ovens cook faster than others, so you can determine the appropriate length of time for your cookies to bake.
Remove the cookies from the oven and allow them to cool for 10 minutes before eating.
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Print
Peanut Butter and Jelly Cookies with Blueberry Jam Filling
- Total Time: 1 hour
- Yield: 16 cookies 1x
Description
A soft peanut butter cookie filled with a flavorful blueberry preserves and drizzled with peanut butter and jelly icing.
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 sticks butter (chilled)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup peanuts (finely chopped)
- 1/2 cup creamy peanut butter
- 1 jar blueberry preserves
Peanut butter and jelly icing
- 1 cup powdered sugar
- 1/2 tbsp peanut butter
- 1/2 tbsp blueberry preserves
- 2 tbsp milk
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your chopped peanuts to the batter. Using a wooden spoon, mix everything into the dough.
- Prepare a baking sheet with parchment paper. Using a small ice cream scoop, scoop about 2 tbsp of dough into your hand, roll and You want to make sure there is about 2 inches of space in between each cookie, so they don’t touch as they bake and spread. press your thumb into each dough to create a spot to put the jelly filling.
- Scoop 1 tbsp jelly filling into each thumbprint. Take another scoop of dough, roll into a ball and flatten with hands to place on top of each cookie. Using the back of s forth a fork, lightly press the top of each cookie, make crisscross imprint in each cookie. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
- While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes and make the icing.
Peanut butter and Jelly Icing
- Get out two small bowls to make your peanut butter and jelly icing. Add 1/2 cup powdered sugar to each bowl. Next add 1 tbsp milk to each bowl. Add 1/2 tbsp of peanut butter to one bowl and 1/2 tbsp of blueberry preserves to the other bowl. Stir to combine. To thin, add milk 1 tsp at a time. To thicken, add a little more powdered sugar until you have reached a thicker consistency. It should still be thin enough to drizzle.
- After the cookies have cooled a bit, drizzle icing over each cookie in a criss-cross pattern. Let sit for 5-10 minutes so the icing sets and then enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
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