Peanut Butter and Jelly Cookies Recipe
If you love a good old-fashioned PB&J, you’re about to fall head over heels for Peanut Butter and Jelly Cookies. Imagine all the nostalgia of your favorite sandwich tucked into a buttery, melt-in-your-mouth cookie, with a jewel-like dollop of jam gleaming from the center. Baked until just golden at the edges but still soft inside, these cookies are the ultimate marriage of creamy peanut butter and sweet, fruity jelly—made to share or keep all to yourself (no judgment here!).
Ingredients You’ll Need
There’s something magical about how a few humble pantry staples come together to create a treat that tastes like pure childhood joy. Each ingredient is crucial, giving these cookies their signature chewy texture, nutty richness, and unforgettable sticky-sweet center.
- Unsalted Butter, softened: Brings richness and helps create that perfect soft, tender crumb.
- Creamy Peanut Butter: The star of the show—choose your favorite brand for a lusciously nutty flavor.
- Granulated Sugar: Adds just the right amount of sweetness and encourages those beautiful crackly edges.
- Light Brown Sugar, packed: Deepens the flavor and makes the cookies extra chewy.
- Large Egg: Binds everything together and provides structure.
- Vanilla Extract: Rounds out the flavors for that luscious, homemade taste.
- All-Purpose Flour: Gives the cookies body while keeping them soft.
- Baking Soda: Offers lift and helps them spread just enough.
- Baking Powder: Adds extra lightness, ensuring the cookies are perfectly puffy.
- Salt: Intensifies both the peanut butter and the jelly, making every bite pop.
- Your Favorite Jam or Jelly (strawberry, grape, or raspberry): The sweet, sticky heart of these cookies—use what you love most!
How to Make Peanut Butter and Jelly Cookies
Step 1: Prep Your Tools and Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only guarantees easy cleanup, but also prevents the cookies from sticking and helps them bake evenly. Get your butter nice and soft, your egg to room temperature, and measure out all your ingredients so you’re ready for the fun part!
Step 2: Cream Together the Butters and Sugars
In a large mixing bowl, beat the unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar together until the mixture is light, fluffy, and sings with the scent of roasted peanuts. This is what sets the stage for chewy, delectable Peanut Butter and Jelly Cookies.
Step 3: Add Egg and Vanilla
Once your base is beautifully combined, mix in the egg and vanilla extract. This is when the dough really starts coming together—smooth, glossy, and full of promise. Make sure not to overmix, so the cookies stay pillowy and tender.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt. This step ensures that the rise is even and every cookie bakes up with that irresistible, soft-in-the-center texture. Gradually fold the dry ingredients into the wet mixture until just combined—don’t worry if it seems thick; that’s exactly as it should be!
Step 5: Form and Fill the Cookies
Roll the dough into one-inch balls and place them about two inches apart on your lined baking sheets. Next is the fun part: use your thumb (or the back of a small spoon) to gently press an indentation in the top of each dough ball. Fill each indentation with roughly half a teaspoon of your chosen jam or jelly—the jewel-toned center that transforms these into classic Peanut Butter and Jelly Cookies.
Step 6: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes, just until the edges turn a light golden color. The centers should still look a bit soft—that’s the secret to a melt-in-your-mouth bite. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
How to Serve Peanut Butter and Jelly Cookies
Garnishes
Add a little jazz by sprinkling the baked cookies with a dusting of powdered sugar or a scatter of chopped peanuts. You can also drizzle a bit of melted white or dark chocolate over the tops if you want to make your Peanut Butter and Jelly Cookies extra indulgent—guests will be absolutely wowed.
Side Dishes
Although these cookies shine all on their own, pairing them with a tall glass of cold milk or even a scoop of vanilla ice cream makes for an unbeatable treat. For a lunchbox vibe, serve alongside some apple slices or a cozy mug of hot chocolate when the weather turns cool.
Creative Ways to Present
Package these cookies in a mason jar with a ribbon for adorable teacher or neighbor gifts, or arrange them on a pretty platter as the star of your next cookie tray. For a playful twist at parties, make mini versions and stack them up like edible PB&J “sliders” for a dessert that makes everyone smile.
Make Ahead and Storage
Storing Leftovers
Once your Peanut Butter and Jelly Cookies have cooled completely, place them in an airtight container at room temperature. They’ll stay soft and flavorful for up to four days, making them perfect for make-ahead treats and guaranteed lunchbox surprises.
Freezing
If you want to save some for later (trust me, having a stash is a very good idea), simply freeze the baked cookies in a single layer until firm, then store in a zip-top bag or freezer container for up to two months. You can also freeze unbaked, filled cookie dough balls and bake straight from the freezer—just add a minute or two to the baking time.
Reheating
For that just-baked warmth, pop a cookie in the microwave for 5–10 seconds, or give a few a quick trip in a low oven. The peanut butter aroma will intensify and the jam turns slightly gooey—the perfect excuse for a midday pick-me-up!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! If you enjoy extra texture and the crunch of peanut pieces, swap in chunky peanut butter. Your Peanut Butter and Jelly Cookies will be even more satisfying and full of nutty bites.
Which jams or jellies work best?
This is where you get to play—strawberry, grape, and raspberry are classics, but you can take these cookies in any fruity direction you love. If you’d like, mix up the flavors in one batch for a colorful cookie tray!
What’s the best way to keep the cookies soft?
Store them in an airtight container with a slice of sandwich bread, which helps maintain softness by providing a little extra moisture. Or, slightly underbake the cookies so they stay chewy even after cooling.
Can I make the dough ahead of time?
Yes! Prepare and fill the dough balls, then refrigerate covered for up to two days before baking. Let them sit at room temperature for a few minutes while your oven preheats, and you’ll have fresh Peanut Butter and Jelly Cookies in no time.
Do these cookies work for holiday treats or gifting?
They are perfect for any occasion! Their jewel-like centers and homey flavor make them a favorite for cookie swaps, gifting, or holiday platters. Pack them up in a festive tin, and you’ll be everyone’s favorite cookie fairy.
Final Thoughts
There’s just something irresistible about Peanut Butter and Jelly Cookies—they channel all the comfort of a childhood favorite with the whimsy of a homemade treat. If you haven’t tried them yet, gather your ingredients and get baking. One batch and you’ll see why these cookies are too good to resist!
Print
Peanut Butter and Jelly Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter and Jelly Cookies are a delightful twist on the classic PB&J sandwich. Soft peanut butter cookies with a sweet jam center, these treats are perfect for any occasion.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup your favorite jam or jelly (strawberry, grape, or raspberry)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mix until combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Form the cookies: Roll dough into 1-inch balls and place on prepared baking sheets. Make an indentation in the center of each ball and fill with jam.
- Bake: Bake for 10–12 minutes until lightly golden. Cool on baking sheets before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, slightly underbake and let them finish setting on the baking sheet.
- You can use chunky peanut butter for extra texture.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
