I actually don’t like to bake. I’m not a fan of precision or following instructions (I can hear my parents laughing loudly somewhere). I like to do things my own way and one of the things I love most about cooking is the ability to freestyle a bit and personalize recipes to my specific taste. Baking? Not so much. I find it to be too restrictive. Most of the time, I can’t be bothered with elaborate, multi-step recipes for layered birthday cakes or what have you. I cried in cake class in culinary school because frosting and decorating a cake properly was more tedium than I could bear (not my proudest moment, by the way).
I’m telling you this because these cookies are just so easy that I actually enjoyed baking them. So, you will too, even if you work a full time job, or have a precocious toddler running around. Which reminds me, this is a great recipe to make with kids.
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Peanut Butter and Jelly Cookies
- Total Time: 40 minutes
- Yield: Makes 20 cookies 1x
Description
These delightful peanut butter and jelly cookies are simple to make and bring a nostalgic twist to a classic flavor combination.
Ingredients
- 1 1/2 cups (360 ml) whole wheat pastry flour
- 1/4 tsp kosher salt
- 3/4 cup (180 ml) smooth peanut butter (such as Skippy)
- 1/3 cup (80 ml) melted coconut oil
- 1/2 cup (120 ml) maple syrup
- 1 tsp vanilla extract
- 1/2 cup (120 ml) jam of your choice
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper or a Silpat.
- In a medium-sized bowl, whisk together the whole wheat pastry flour and kosher salt until well combined.
- In the bowl of a stand mixer, or in a large mixing bowl using an electric hand mixer, combine the smooth peanut butter, melted coconut oil, maple syrup, and vanilla extract. Mix on medium speed until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a tbsp or small cookie scoop, drop dough onto the prepared cookie sheet, leaving about 2 inches between each cookie.
- Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.
- Fill each indentation with about 1/2 tsp of your chosen jam.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are a great project to make with kids due to their simplicity.
- You can use any flavor of jam you prefer, allowing for personalization.
- Store cookies in an airtight container at room temperature for up to a week.
- If you want a softer cookie, slightly underbake them by a minute or two.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Find it online: https://honestcooking.com/peanut-butter-jelly-cookies-recipe/
If You Liked This Recipe, You’ll Love These
- Peanut Butter and Jelly Smoothie Bowl
- Sea Salt Peanut Butter Cookies
- Peanut Butter and Jam Thumbprint Cookies
- Nutella and Peanut Butter Sandwich Cookies
Frequently Asked Questions
Why does this recipe use whole wheat pastry flour and coconut oil instead of all-purpose flour and butter?
The recipe calls for 1½ cups (360 ml) whole wheat pastry flour (finer-milled than regular whole wheat, giving a tender crumb), ? cup (80 ml) melted coconut oil, and ½ cup (120 ml) maple syrup in place of butter and granulated sugar. The combination keeps the cookie lighter and slightly nutty without making it dense. 
How do I form the jam well so it stays put during baking?
Step 6 says to use your thumb or the back of a spoon to make an indentation in each dough ball. Step 7 then fills each well with about ½ tsp of jam. Working gently keeps the well defined so the jam stays centered rather than spreading.
How do I get a softer cookie if I prefer that texture?
The notes say to slightly underbake by a minute or two. The recipe bakes at 350°F for 18–20 minutes until edges are lightly golden; pulling them at 17–18 minutes gives a softer, chewier center.
