Ingredients
Wet Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (270 grams) creamy natural peanut butter, very well stirred
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 3/4 cup (240 grams) strawberry jam or jelly, chilled
Dry Ingredients
- 1 cup (200 grams) packed light brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 ¾ cups (349 grams) bleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line large rimmed baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Melt Butter and Combine with Peanut Butter and Sugars: In a large microwave-safe bowl, melt the butter by microwaving in 20-second bursts until fully melted. Stir in the creamy peanut butter until the mixture is well combined. Then whisk in both the light brown sugar and granulated sugar. Set this mixture aside to cool until it is just warm to the touch.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the bleached all-purpose flour, baking soda, baking powder, and sea salt until evenly combined. This ensures an even distribution of leavening agents and salt.
- Combine Wet and Dry Mixtures: To the cooled peanut butter mixture, add the eggs, milk, and vanilla extract. Whisk thoroughly until fully incorporated and smooth. Next, fold in the dry flour mixture using a sturdy spatula and mix gently until just combined into a dough without overmixing.
- Shape Cookies and Add Jam: Using a large spring-loaded cookie scoop (approximately 3 tablespoons per scoop), form rounds of dough. Roll each into smooth balls between your palms. Press your thumb into the center of each dough ball to create a small well. Spoon about 1 heaping teaspoon of chilled strawberry jam into the well, then partially seal the jam with the surrounding dough, leaving some jam visible. Lightly roll the dough again to form a sealed yet jam-peeking ball. Place these cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 14 minutes, or until they are puffed up and lightly browned around the edges, indicating they are cooked through but still soft inside.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely, which helps them set properly and prevents sogginess.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to two days. Note that the cookies will soften further the longer they are stored, becoming even more tender and chewy.
Notes
- Use natural peanut butter for a bolder, richer peanut flavor; stir it very well to avoid oily pockets.
- Conventional peanut butter brands like Skippy or Jif can also be used with good results.
- Use bleached all-purpose flour as unbleached flour may result in a dry, crumbly dough.
- If you only have unbleached flour, try reducing the flour amount by 1-2 tablespoons to improve dough texture.
- Ensure accurate flour measurement by spooning and leveling rather than scooping directly with the measuring cup.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
