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Peanut Butter Jelly Chocolate: The Ultimate Dessert Guide

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Decadent peanut butter chocolate cookies with a sweet jelly swirl and rich chocolate ganache topping. A delightful twist on the classic PB&J!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup of your favorite jelly (I prefer strawberry or raspberry!)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup heavy cream
  • 12 ounces semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • Chopped peanuts
  • Sprinkles
  • Extra chocolate chips
  • A drizzle of peanut butter

Instructions

  1. Cream Together Butter, Peanut Butter, and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
  2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Fold in Chocolate Chips: Gently fold in the milk chocolate chips until they are evenly distributed throughout the dough.
  6. Combine Jelly, Cornstarch, and Water: In a small saucepan, combine the jelly, cornstarch, and water. Whisk together until the cornstarch is fully dissolved.
  7. Cook the Jelly Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. This usually takes about 3-5 minutes.
  8. Cool Slightly: Remove from heat and let the jelly mixture cool slightly while you prepare the cookies.
  9. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  10. Scoop Cookie Dough: Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  11. Create the Jelly Swirl: Use a spoon or a piping bag to drizzle the slightly cooled jelly mixture over the top of each cookie. Then, use a toothpick or a small knife to swirl the jelly into the cookie dough.
  12. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  13. Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  14. Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
  15. Pour Over Chocolate Chips: Remove the saucepan from the heat and pour the hot heavy cream over the semi-sweet chocolate chips in a heatproof bowl.
  16. Let Sit and Stir: Let the mixture sit for 1 minute to allow the heat to melt the chocolate chips. Then, gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
  17. Add Butter: Stir in the unsalted butter until it is melted and incorporated into the ganache.
  18. Cool Slightly: Let the ganache cool slightly before drizzling it over the cooled cookies.
  19. Drizzle with Ganache: Once the cookies are completely cooled, drizzle the chocolate ganache over the top of each cookie.
  20. Add Garnishes (Optional): While the ganache is still wet, sprinkle with chopped peanuts, sprinkles, extra chocolate chips, or a drizzle of peanut butter, if desired.
  21. Let Set: Let the ganache set completely before serving. This usually takes about 30 minutes to an hour.
  22. Enjoy! These Peanut Butter Jelly Chocolate cookies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature.

Notes

  • Use room temperature ingredients for smoother batter.
  • Don’t overmix the dough to avoid tough cookies.
  • Chilling the dough for 30 minutes before scooping will result in thicker cookies (optional).
  • Adjust baking time as needed, as ovens vary.
  • Experiment with different jelly flavors.
  • Make it Vegan: Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and use vegan chocolate chips and heavy cream alternative for a vegan version.

Find it online: https://mmmflavors.com/peanut-butter-jelly-chocolate/