If you love the classic combination of peanut butter and jelly, get ready to fall head over heels for these Peanut Butter and Jelly Cookies! They’re soft, chewy, and filled with a nostalgic PB&J center that melts in your mouth with every bite. Perfect for lunchboxes, afternoon snacks, or just because you deserve a little treat. These cookies bring childhood memories to life in the most delicious way!
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Why You’ll Love Peanut Butter and Jelly Cookies
Easy to Make: Simple ingredients and a straightforward process make these cookies a breeze.
Soft & Chewy: The perfect texture—soft in the center with just the right amount of chewiness.
Classic Flavors: The peanut butter and jelly duo never fails to impress.
Customizable: Choose your favorite jelly flavor to make it uniquely yours.
Kid-Approved: A fun and delicious treat that kids (and adults!) will love.
Ingredients in Peanut Butter and Jelly Cookies
These cookies are made with pantry staples and just a touch of love. Here’s what you’ll need:
Peanut Butter: The star of the show, giving the cookies a rich, nutty flavor. Use creamy for a smooth texture or crunchy for extra bite.
Brown Sugar: Adds moisture and a deep caramel-like sweetness.
Granulated Sugar: Balances the flavor and gives the cookies a slight crispness.
Egg: Helps bind everything together for a soft, chewy texture.
Vanilla Extract: Enhances the peanut butter flavor with a warm, sweet note.
All-Purpose Flour: The base that gives the cookies structure.
Baking Powder & Baking Soda: A combination of these helps the cookies rise just enough.
Salt: A little pinch brings out all the flavors.
Jelly or Jam: The sweet, fruity filling that pairs perfectly with peanut butter. Choose your favorite—grape, strawberry, raspberry, or even apricot!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Peanut Butter and Jelly Cookies
Mix the Wet Ingredients: In a bowl, beat together the peanut butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
Combine the Dry Ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Form the Dough: Gradually mix the dry ingredients into the peanut butter mixture until a soft dough forms.
Shape the Cookies: Roll the dough into balls and place them on a lined baking sheet. Use your thumb or the back of a spoon to create a small indentation in each cookie.
Fill with Jelly: Spoon a small amount of jelly into each indentation, being careful not to overfill.
Bake to Perfection: Bake at 350°F (175°C) for about 10-12 minutes or until the cookies are lightly golden around the edges.
Cool & Enjoy: Let the cookies cool slightly before transferring them to a wire rack. Then, grab a glass of milk and enjoy every bite!
How to Serve Peanut Butter and Jelly Cookies
With a Cold Glass of Milk: A classic pairing that never fails.
As an Ice Cream Sandwich: Add a scoop of vanilla or peanut butter ice cream between two cookies for an extra indulgent treat.
With a Cup of Coffee or Tea: A delightful way to enjoy these cookies as an afternoon snack.
In a Lunchbox: Pack them up for a sweet surprise in any lunch.
Additional Tips
Use Natural Peanut Butter: If using natural peanut butter, make sure it’s well-stirred to prevent the dough from becoming too oily or dry.
Don’t Overfill with Jelly: Too much jelly can cause it to spill over while baking, so just a small spoonful is perfect.
Make Them Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
Experiment with Flavors: Try different jam flavors like blackberry, apricot, or even a spicy jalapeño jelly for a unique twist.
Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days.
FAQ Section
Q1: Can I use crunchy peanut butter instead of creamy?
A1: Yes! Crunchy peanut butter will add extra texture and nuttiness to the cookies.
Q2: What’s the best jelly to use?
A2: It depends on your preference! Grape, strawberry, raspberry, or even a mixed berry jam work great.
Q3: Can I make these cookies ahead of time?
A3: Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking.
Q4: Can I freeze the cookies?
A4: Yes! Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Q5: How do I prevent the cookies from spreading too much?
A5: Chilling the dough for about 30 minutes before baking can help maintain their shape.
Q6: Can I make these cookies without eggs?
A6: Yes! Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or use a store-bought egg replacer.
Q7: Can I make them vegan?
A7: Yes! Use a plant-based egg substitute and vegan-friendly peanut butter and jelly.
Q8: Can I use almond butter instead of peanut butter?
A8: Definitely! Almond butter will give a slightly different flavor but still works beautifully.
Q9: Why did my cookies turn out dry?
A9: Overbaking or using too much flour can make them dry. Try baking for a minute less or measuring flour correctly.
Q10: How can I make these cookies even softer?
A10: Adding a little extra brown sugar or an extra egg yolk will give them a softer, chewier texture.
Final Thoughts
These Peanut Butter and Jelly Cookies are a fun, nostalgic treat that brings all the comforting flavors of a PB&J sandwich into a sweet, chewy cookie. They’re simple to make, endlessly customizable, and guaranteed to put a smile on your face. Give them a try and share the love—because who doesn’t love a little PB&J magic? Happy baking!
Print
Peanut Butter and Jelly Cookies
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft, peanut buttery cookies are a delicious twist on the classic PB&J sandwich! They come together fast, require no chilling, and are topped with sweet jam, making them the perfect quick dessert.
Ingredients
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1/2 cup butter (1 stick), softened
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3/4 cup granulated sugar
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1/4 cup brown sugar, packed
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1 cup creamy peanut butter
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour, spooned & leveled
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1 teaspoon baking soda
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1/4 teaspoon kosher salt
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1/2 cup seedless jam
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Extra jam, for topping (optional)
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Melted peanut butter, for garnish (optional)
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Chopped peanuts, for garnish (optional)
Instructions
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large bowl, beat butter until smooth. Add granulated & brown sugar and beat until fluffy.
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Mix in peanut butter, then add egg & vanilla and combine.
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Add flour, baking soda, and salt, stirring until just combined. Do not overmix.
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Shape dough into 1½-inch balls and place on baking sheets, leaving space between.
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Use a fork dipped in sugar to press a crisscross pattern on each cookie, flattening to ½ inch thick.
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Stir jam until smooth, then add 1 teaspoon to the center of each cookie.
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Bake for 13–15 minutes, until edges are lightly golden.
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Let cookies cool for 5–10 minutes before transferring to a wire rack.
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If desired, drizzle melted peanut butter and sprinkle chopped peanuts before serving.
Notes
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Crunchy peanut butter can be used for extra texture.
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Store in an airtight container for up to 3 days.
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Freeze unbaked dough (flattened with fork marks) and bake straight from frozen, adding 1–3 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 11g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g