If you love peanut butter and jelly sandwiches, then you’re in for a treat! These Peanut Butter Jelly Cookies are soft, packed with peanut butter goodness, and have the perfect hint of fruity sweetness from fresh raspberries. The best part? They’re easy to make and so much fun to eat!
Method:
Creaming the Butter and Peanut Butter
To begin, take a large mixing bowl and add the softened butter and peanut butter. Using a hand mixer or stand mixer, beat the two together until the mixture becomes light, fluffy, and well combined. This step is crucial as it helps create a smooth texture and ensures that the peanut butter is evenly distributed throughout the dough. Once the mixture reaches a creamy consistency, gradually add the brown sugar and continue beating until the sugar is fully incorporated. This step helps aerate the mixture, making the cookies soft and light.
Adding the Egg
Once the butter, peanut butter, and sugar are creamed together, it’s time to add the egg. Crack the egg into the mixture and beat it in until it is fully incorporated. The egg acts as a binding agent, helping to hold all the ingredients together and providing the structure needed for the cookies.
Preparing the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and baking powder. This ensures that the leavening agents are evenly distributed, helping the cookies rise properly in the oven. Whisking also prevents any clumps from forming in the dough, which could lead to an uneven texture.
Combining Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring slowly with a spatula or using the lowest setting on your mixer. Mix just until the flour is incorporated overmixing at this stage can lead to tough cookies. The dough should be soft but not sticky, holding together easily.
Folding in the Raspberries
Now comes the special touch fresh raspberries! Gently fold them into the dough, being careful not to overmix. The raspberries will naturally break apart slightly, spreading their sweet, tart flavor throughout the dough. However, overmixing will cause the raspberries to break down too much, making the dough overly wet and difficult to handle.
Forming the Cookies
Lightly flour your hands to prevent the dough from sticking. Take about 2 tablespoons of dough and roll it into a ball between your palms. Once shaped, place the dough ball on a lined or greased baking sheet. Flatten each ball slightly with your hand, then take a fork and gently press down to create the classic crisscross pattern associated with peanut butter cookies. This not only adds a traditional look but also helps the cookies bake evenly.
Baking the Cookies
Preheat your oven to 350°F (175°C) and place the baking sheet in the center of the oven. Bake the cookies for 12 minutes, or until the edges just start to turn golden brown. Keep an eye on them since these cookies are meant to be soft, you don’t want to overbake them.
Cooling Completely
Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling period is important because the cookies will continue to set as they rest. Moving them too soon could cause them to break apart.
Necessary Tools
- Mixing bowls (one for wet ingredients, one for dry ingredients)
- Hand or stand mixer (for creaming butter, peanut butter, and sugar)
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Fork (for the classic crisscross pattern)
- Cooling rack
Peanut Butter Jelly Cookies: The Ultimate Treat for PB&J Lovers!
Cuisine: AmericanDifficulty: Easy12
servings14
minutes12
minutes26
minutesIngredients
1/2 cup butter (softened)
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1.5 cups flour
1 tsp baking soda
1 tsp baking powder
10 fresh raspberries
Directions
- Cream the butter and peanut butter: In a large mixing bowl, beat the butter, peanut butter, and brown sugar together until smooth and fluffy.
- Add the egg: Mix in the egg until well combined.
- Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and baking powder.
- Combine wet and dry ingredients: Slowly add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the raspberries: Gently mix in the fresh raspberries. Try not to overmix to avoid breaking them too much!
- Form the cookies: Lightly flour your hands to prevent sticking, then roll the dough into balls (about 2 tablespoons each). Flatten slightly and use a fork to make a crisscross pattern on top.
- Bake: Place on a baking sheet and bake at 350°F (175°C) for 12 minutes.
- Cool completely: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
Notes
- Don’t overmix the dough after adding the raspberries, or they’ll break apart and turn the dough too wet.
- Flour your hands before rolling the dough so it doesn’t stick.
- Watch your baking time! These cookies should be soft, so take them out when the edges are just starting to turn golden.
- Let them cool completely before moving them to avoid breakage.
Serving Suggestions
- These cookies are amazing warm with a glass of cold milk.
- Try sandwiching two cookies together with a layer of peanut butter or raspberry jam for an extra indulgent treat.
- Crumble them over vanilla ice cream for a fun PB&J-inspired dessert.
Fun Fact
Did you know that peanut butter and jelly sandwiches became popular during World War II? Soldiers carried PB&J sandwiches because they were easy to make and provided a great balance of protein, fat, and carbs. Now, we get to enjoy that same iconic flavor in cookie form!
Conclusion
Peanut Butter Jelly Cookies bring together the best of two childhood favorites cookies and PB&J sandwiches! They’re soft, flavorful, and easy to make, making them a perfect treat for both kids and adults. Try them today and let me know how they turn out!
