{"id":1296,"date":"2022-07-12T10:47:54","date_gmt":"2022-07-12T14:47:54","guid":{"rendered":"https:\/\/howtomakeeasycookies.com\/?p=1296"},"modified":"2023-01-18T16:12:27","modified_gmt":"2023-01-18T21:12:27","slug":"peanut-butter-and-jelly-cookies","status":"publish","type":"post","link":"https:\/\/howtomakeeasycookies.com\/peanut-butter-and-jelly-cookies\/","title":{"rendered":"Peanut butter and jelly cookies"},"content":{"rendered":"\n

Yummy, soft peanut butter and jelly cookies taste like PB & J sandwiches in cookie form! <\/p>\n\n\n\n

\"stack<\/figure>\n\n\n\n

peanut butter and jelly cookies<\/h2>\n\n\n\n

Peanut butter and jelly cookies are soft, flavorful cookies topped with jam of your choice. So easy to make, they're the lunch box sandwich favorite as a cookie! <\/p>\n\n\n\n

Choose any flavor of jam or jelly you like to top these cookies, which are similar to a peanut butter thumbprint cookie. Here, I used a seedless raspberry jam. <\/p>\n\n\n\n

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more peanut butter cookies <\/h2>\n\n\n\n
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\"stacked<\/a>
flourless peanut butter cookies <\/figcaption><\/figure>\n\n\n\n
\"chocolate<\/a>
chocolate peanut butter bars <\/figcaption><\/figure>\n\n\n\n
\"stacked<\/a>
no bake monster cookies<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Tools you'll need to make thumbprint peanut butter and jelly cookies <\/h2>\n\n\n\n

You will need three to four baking trays.<\/a><\/strong> The recipe makes 40 cookies. If you want extra room between the cookies, divide baking between four trays.<\/p>\n\n\n\n

(If you do not have additional baking trays, just be sure that the tray you are reusing is totally cool before adding cookie dough.)<\/p>\n\n\n\n

A one tablespoon scoop<\/a><\/strong>, while optional, is fantastic for portioning cookies evenly.<\/p>\n\n\n\n

I highly recommend lining baking trays with parchment paper.<\/a><\/strong><\/p>\n\n\n\n

While our recipes provide both the metric and non-metric amounts, a digital scale <\/a><\/strong>comes in handy with this recipe to divide the dough into four sections for four Jello colors.<\/p>\n\n\n\n

I use an oven thermometer<\/a><\/strong> for accuracy. (This is how I know my oven runs 25 degrees cold.)<\/p>\n\n\n\n

\"peanut<\/figure>\n\n\n\n
\"cookie<\/figure>\n\n\n\n

TIPS for the peanut butter and jelly cookie recipe<\/h2>\n\n\n\n

STORING COOKIES<\/h3>\n\n\n\n

Store in an air tight container for up to 5 days. You may also freeze the cookies up to 3 months.<\/p>\n\n\n\n

You may also keep the cookies in the refrigerator. <\/p>\n\n\n\n

SCOOPING DOUGH<\/h3>\n\n\n\n

A one-tablespoon scoop is handy for portioning your dough. For easy scooping, spray with cooking spray or rinse with water before scooping.<\/p>\n\n\n\n

To press an indentation in the center, I use my \u00bc teaspoon. <\/p>\n\n\n\n

TOPPING WITH JELLY<\/h3>\n\n\n\n

I tried several methods for topping the thumbprint cookies with jelly, and both larger and smaller-sized scoops. I tested pre-baking the cookies and baking after adding the jelly. <\/p>\n\n\n\n

For best results, top with jelly or jam before baking. However, reserve some additional jelly or jam to add to the divot after baking as needed. <\/p>\n\n\n\n

THE PEANUT BUTTER <\/h3>\n\n\n\n

For best results, use a peanut butter that does not need mixing, and whose oils have not been separated.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"filling<\/figure>\n\n\n\n
\"raspberry<\/figure>\n\n\n\n
\"peanut<\/figure>\n\n\n\n

PRINTABLE RECIPE<\/h2>\n\n\n\n