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Irresistible Peanut Butter Cookies Recipe Perfect for Parties

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Chewy peanut butter and jelly cookies with a buttery texture and pockets of jammy goodness, perfect for parties or family gatherings.

Ingredients

Scale
  • 1 cup (240g) creamy peanut butter
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Your favorite jelly or jam (e.g., strawberry, grape, raspberry)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups (250g) of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
  3. In a large mixing bowl, beat 1/2 cup (115g) of softened unsalted butter, 1/2 cup (100g) of granulated sugar, and 1/2 cup (110g) of brown sugar until light and fluffy (about 2-3 minutes).
  4. Mix in 1 cup (240g) of peanut butter, 2 large eggs (room temperature), and 1 teaspoon of vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be thick and slightly sticky.
  6. Scoop out tablespoons of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Using your thumb or the back of a spoon, gently press a small indentation into each dough ball. Fill each with about 1/2 teaspoon of jelly or jam.
  8. Bake for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking for the best chewy texture.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

[‘Chill the dough for 20-30 minutes if it feels too sticky.’, ‘Use quality jelly or jam for the best flavor.’, ‘Avoid overmixing the dough to keep the cookies soft.’]

Nutrition

Keywords: peanut butter cookies, jelly cookies, party dessert, easy cookie recipe, nostalgic treats

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