Sourdough Peanut Butter And Jelly Cookies

Delicious homemade sourdough peanut butter and jelly cookies, full of the flavors you know and love! You'll never look at PB&J the same again!

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 15

Fermentation Time 1

Total Time 1 45

Servings cookies

Calories 155kcal

Equipment

2 Baking Trays
Cookie Scoop (1 tablespoon scoop is perfect)

Ingredients

115 g Butter (salted, softened at room temperature)
100 g Peanut Butter (I've used smooth)
200 g White Sugar
150 g Brown Sugar
5 g Vanilla Extract
2 Eggs (large, mine are 60g)
120 g Sourdough Starter (or sourdough discard)
260 g All Purpose Flour
3 g Baking Powder
3 g Baking Soda
3 g Salt

PB&J Filling

150 g Jelly (strawberry, grape, jam - must be cold - see notes)
100 g Peanut Butter (I've used smooth)

Instructions

Making the Cookie Dough

Cream together the butter, peanut butter, white sugar and brown sugar until lighter in color.
Now add the 2 eggs and vanilla extract and continue to beat together until light and fluffy.
Then add the sourdough starter and continue to mix until well combined.
On top of the wet ingredients, add the all purpose flour, baking powder, baking soda and salt. Gently fold them together using the paddle until a wet cookie dough forms.
Cover the dough and place into the fridge to ferment. I recommend leaving the dough in the fridge for 24 hours, but a minimum of 2 hours is fine. You want it to be firm enough that you can scoop the dough out. If it's not firm, you'll find it hard to shape the cookies.

When You're Ready to Bake

Preheat the oven to 175C (350F) and line 2 baking trays with parchment paper.
Use a cookie scoop to make balls of the cookie dough (mine are 35g each). Roll each ball in your hands and then flatten out into a round. Add a small scoop of peanut butter and jelly to the centre of each ball and then gently pull up the edges. You don't have to close the balls, a little bit of the peanut butter and jelly should be poking out the top. They definitely don't have to be perfect!
Place each cookie dough ball onto the prepared trays, leaving room between each as they will flatten out when you put them in the oven.
Bake the cookies for around 15 minutes at 175C (350F). You'll know the cookies are ready when the edges are starting to crisp a little but the centres are still a little soft.
Remove from the oven and allow to cool on the tray.

Notes

Jelly - I have tested these cookies with a few different jams. The best ones we found were a strawberry jam which was quite chunky and then my kids fave was making these cookies with Smucker's Grape Jelly which is quite smooth.

Nutrition