Gordon Ramsay’s Peanut Butter and Jelly Cookies Turn a Childhood Favorite Into a Sweet Grown-Up Treat

I’ll forever have a soft spot for anything peanut butter and jelly-flavored, including Gordon Ramsay’s PB&J cookies. Soft, chewy, nutty and sweet are a few words to describe these childhood snack-inspired treats. You can bake them on a whim to serve at a potluck, birthday party or whenever you’re craving a taste of nostalgia. Ramsay also shares a trick for forming perfectly round cookie balls without the dough sticking to your hands. Here’s how to make the iconic chef’s delectable peanut butter and jelly cookies recipe.

What are peanut butter and jelly cookies?

These treats are simply peanut butter thumbprint cookies with jelly and nut butter filled inside. The cookies have the sweetness of a classic PB&J sandwich, but they’re also soft and gooey. Served with a glass of milk, it’s a comforting treat that dessert lovers of all ages will love!

Ramsay’s secret to perfectly shaped peanut butter and jelly cookies

The dough from these cookies is sticky, due to the wet ingredients like butter and eggs, which can make it hard to form into even-sized balls by hand. Luckily, Ramsay suggests dusting your hands with flour beforehand to prevent the dough from sticking. From there, the dough balls are ready to flatten, indent and fill with a scoop of jelly and peanut butter.

How to make peanut butter and jelly cookies

I found this written version of Ramsay’s peanut butter and jelly cookies recipe on the Cookathome.info. While a batch yields 24 cookies, it probably won’t last long as loved ones will want seconds (and likely thirds) of these tasty treats!

Peanut Butter and Jelly Cookies

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1 stick unsalted butter, softened
• 1 cup smooth peanut butter + more for filling cookies
• 1 cup light brown sugar, lightly packed
• 3 Tbs. milk 
• 1 tsp vanilla (seeds from the pod or extract)
• 1 egg
• ½ cup raspberry jam (or grape jelly)

Directions:

• Yield: 24 cookies

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
2. Sift flour and baking powder into bowl; set aside.
3. In separate bowl, whisk butter, 1 cup peanut butter and sugar and by hand or using an electric hand mixer until pale and fluffy. Add milk, vanilla and egg and beat until smooth.
4. Gradually sift in flour mixture and beat until combined.
5. Drop by tablespoonfuls onto lined baking sheets. Using 1 or 2 fingers, press down in the middle of each cookie to make shallow indent. Place ½ tsp jam and ½ tsp additional peanut butter in each indent.
6. Bake 10 to 12 minutes, until pale golden. Using spatula, transfer cookies to wire rack to cool before serving.

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