Preheat oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
Make cookie dough: In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. Gradually mix in flour, baking soda, and salt until just combined.
Form cookies: Scoop about 1 tablespoon of dough and roll into a ball. Flatten slightly on the baking sheet. Make a small indentation in the center of each cookie with your thumb or the back of a spoon.
Add jelly: Fill each indentation with about ½ teaspoon of jelly. Be careful not to overfill.
Bake: Bake for 10–12 minutes, until the edges are lightly golden. Centers may look soft but will set as they cool.
Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
✨ Tips & Variations
Swirl it: Use a toothpick to swirl the jelly into the dough for a marbled effect.
Chocolate twist: Dip half of the cookie in melted chocolate for a decadent treat.
Nut-free version: Swap peanut butter for sunflower seed butter if allergies are a concern.
Extra gooey: Use a soft, jammy jelly rather than thick preserves for the best melt-in-your-mouth texture.
These cookies are fun, nostalgic, and perfect for lunchboxes, parties, or a cozy treat with coffee or milk. 🥰
I can also make a mini PB&J cookie bar version where you bake them as a slab and cut into squares — it’s easier for sharing and even more indulgent!
