Peanut Butter Strawberry Jam Cookies
Soft and chewy cookies filled with sweet strawberry jam, perfect for any occasion!
Ingredients
Main Ingredients
- 1 stick 113 grams unsalted butter
- 1 cup 270 grams creamy natural peanut butter, very well stirred
- 1 cup 200 grams packed light brown sugar
- 3/4 cup 150 grams granulated sugar
- 2 ¾ cups 349 grams bleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- ¾ cup 240 grams strawberry jam or jelly, chilled
Instructions
- Preheat your oven to 350°F (175°C). Line large rimmed baking sheets with parchment paper to prevent sticking.
- Melt the butter in a large microwave-safe bowl in 20-second bursts until fully melted. Stir in the peanut butter until well combined. Allow to cool until just warm.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- To the cooled butter mixture, add the eggs, milk, and vanilla extract. Whisk until thoroughly combined.
- Gradually add the dry mixture to the wet ingredients, stirring with a sturdy spatula until just combined.
- Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between palms to smooth out.
- Create a well in the center of each ball using your thumb. Add 1 heaping teaspoon of strawberry jam into the well and partially seal it with dough, leaving some jam peeking out.
- Place the cookie dough balls on the prepared baking sheets, jam side up, spacing them about 3 inches apart.
- Bake for about 14 minutes, until puffed up and lightly browned at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container for up to two days. They will become softer the longer they sit, which is perfect for a chewy treat!