These Gluten Free Peanut Butter Jelly Cookies are incredibly chewy, soft, and delicious! They are very easy to make.
Wow, guys, I’m really falling behind on posting here. One of my goals for the blog was to post twice a week this year, That’s okay though, I’m not going to beat myself up over this. One of the reasons I started blogging was to have some fun, so I’m just going to take it easy if I don’t get to it.
So back to these cookies. If you’re just a tiny bit obsessed with peanut butter and jelly sandwiches or anything peanut butter related, you’ve gotta try these Gluten free Peanut Butter & Jelly Cookies! They’re made with peanut butter cookie dough and filled with jam! I used strawberry jam in these since that’s what I had in the house at the time.
- 6 tbsp/120g Strawberry jam
- ½ cup/113g melted butter
- ½ cup/125g peanut butter, crunchy or smooth
- ⅝ cup/125g brown sugar
- 1 large egg
- 1+1/2 cups/180g Gluten free plain flour
- ½ tsp baking powder
- ½ tsp salt
- Preheat oven to 350°F/180°C Fan/Gas 4.
- Line two baking sheets with parchment paper. Set aside.
- Spoon twelve ½ tbsp dollops of jam on a parchment lined tray and freeze while you prepare the cookie dough.
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment mix butter and sugar until combined. Add peanut butter then the egg and beat just until incorporated. Add flour, baking powder, and salt, and mix just until combined. Do not overmix.
- Divide into 12 cookie dough balls. Remove jam from the freezer. Divide each cookie dough into two. Form one half into a disc and fill with one dollop of jam. Form the other half into a disc and lay on top of the jelly. Pinch and seal the sides with your fingers, so that the jam is completely enclosed.
- Watch the video above for a better understanding.
- Bake until the tops look pale and puffy. Approx 10 - 12 minutes
- Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely.
- These cookies will stay fresh in an airtight container at room temperature for up to 4 days.
- Recipe Video