If there’s one treat I could eat every day and never tire of, it’s Peanut Butter and Jelly Cookies. Imagine the nostalgic flavors of your favorite childhood sandwich, but transformed into soft, golden cookies with sweet pockets of fruit jam! Every bite is a blend of creamy, salty peanut butter and a juicy burst of jelly, nestled in the tender crumb of a classic homemade cookie. These beloved cookies are simple, comforting, and always a hit whether you’re baking just for your family or bringing snacks to a gathering.
Ingredients You’ll Need
You won’t believe how effortless it is to make these cookies with just a handful of classic ingredients! Each one plays its own special role in creating the rich, layered flavor and tender texture that make Peanut Butter and Jelly Cookies irresistible.
- Unsalted butter, softened: Gives these cookies a rich, melt-in-your-mouth texture and balances the sweetness.
- Creamy peanut butter: The star ingredient—choose your favorite for that signature nutty taste.
- Granulated sugar: Brings the right amount of sparkle and sweetness to every bite.
- Light brown sugar, packed: Adds warmth and depth, plus a subtle hint of caramel that pairs beautifully with peanut butter.
- Large egg: Acts as the binder, keeping the cookies soft and chewy.
- Vanilla extract: Just a splash lifts all the other flavors and fills your kitchen with a bakery-like aroma.
- All-purpose flour: Provides the structure, so your cookies are sturdy enough to cradle that delicious jelly.
- Baking soda: Helps the cookies rise and ensures a soft, tender crumb.
- Salt: Just a pinch to balance out the sweetness and make the peanut butter pop.
- Seedless jam or jelly (strawberry, raspberry, or grape): The finishing touch, adding juicy fruit flavor and a pop of color at the center of every cookie.
How to Make Peanut Butter and Jelly Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F—temperature is key to perfectly baked cookies! Line two baking sheets with parchment paper so your Peanut Butter and Jelly Cookies won’t stick and cleanup is a breeze.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed light brown sugar until the mixture looks fluffy and pale. This step is all about incorporating air, which leads to cookies that are both tender and light.
Step 3: Add Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat everything together until smooth and completely combined—the aroma at this stage is amazing and will make you want to sneak a taste!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Adding these dry ingredients gradually helps avoid overmixing, which keeps your cookies soft and delicate.
Step 5: Mix Dough
Slowly add your dry mix to the peanut butter mixture, stirring just until combined. The dough will seem soft and fragrant. Try not to overwork it—a gentle hand ensures the most tender Peanut Butter and Jelly Cookies.
Step 6: Shape and Indent
Scoop out tablespoon-sized heaps of dough and roll them into smooth balls. Arrange them 2 inches apart on your baking sheets. Using your thumb or the back of a teaspoon, press a deep indentation into the center of each ball—this is where that luscious jelly will go!
Step 7: Fill with Jelly
Using a small spoon or a piping bag, carefully fill each indentation with about 1/2 teaspoon of your favorite seedless jam or jelly. Strawberry, raspberry, or grape are all fantastic choices, each bringing their own personality to the batch.
Step 8: Bake
Slide your tray into the preheated oven and bake for 10 to 12 minutes. You’ll know they’re done when the edges are lightly golden and the kitchen smells like pure comfort. Let the cookies cool on the tray for five minutes before moving them to a wire rack—this helps set the jelly centers.
How to Serve Peanut Butter and Jelly Cookies
Garnishes
A light dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of chopped peanuts on top of the jam can make these cookies look as inviting as they taste. For a festive touch, try using different colored jams for a rainbow batch!
Side Dishes
Serve Peanut Butter and Jelly Cookies alongside a tall glass of cold milk, a mug of hot cocoa, or even a scoop of vanilla ice cream. If you’re hosting a brunch or tea party, a fruit platter or a simple salad rounds things out nicely and brings some brightness to the table.
Creative Ways to Present
Get playful with presentation! Stack the cookies in a glass jar for a charming homemade gift, arrange them on a vintage cake stand for parties, or package them in colorful boxes for sharing with friends and neighbors. These cookies are guaranteed to bring smiles, however you serve them.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature. They’ll taste freshly baked for up to 4 days, making them perfect for snacking all week long or tucking into lunchboxes.
Freezing
If you want cookies ready anytime, you’re in luck! You can freeze the baked cookies between layers of parchment in an airtight container for up to 2 months. Let them defrost at room temperature before serving, and the jam centers will still be soft and bright.
Reheating
Want that straight-from-the-oven experience? Pop a cookie in the microwave for just 5-10 seconds—any longer and the jelly can get too hot. The cookie will be warm, the peanut butter aroma will bloom, and the center will be deliciously gooey again.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! If you love a little extra texture, crunchy peanut butter adds some delightful nutty bits to your cookies and complements the gooey jelly perfectly.
What’s the best type Dessert
Seedless strawberry, raspberry, and grape jam all bake beautifully, but you’re free to get creative. Apricot, blackberry, or even blueberry provide a fun twist. Just make sure what you use is seedless for the smoothest bite.
Can I make the dough ahead of time?
Yes, you can! Make the dough, shape it into balls, and store them in the fridge for up to 24 hours before baking. You can also freeze the unfilled dough balls and bake straight from frozen, just add a minute or two to the baking time.
Do these cookies work with gluten-free flour?
You can substitute a good-quality gluten-free all-purpose flour blend for traditional flour. The cookies may spread a bit differently, but you’ll still get all that great Peanut Butter and Jelly Cookie flavor!
How do I keep the jelly from running out of the cookies?
To minimize jelly spilling, make sure the indentations are deep and don’t overfill. Using a slightly thicker jam (rather than a runny jelly) helps it stay beautifully nestled in each cookie center.
Final Thoughts
If you’re looking to channel nostalgia and treat yourself to something easy yet unforgettable, these Peanut Butter and Jelly Cookies are a must-bake. Gather your ingredients, invite the kids or a friend into the kitchen, and enjoy every peanutty, jammy bite—you’ll be glad you did!
Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter and Jelly Cookies are a delightful twist on the classic PB&J sandwich, combining the flavors of creamy peanut butter and sweet jam in a chewy cookie. Perfect for a nostalgic treat or a lunchbox snack!
Ingredients
Cookie Dough:
- 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 salt
Filling:
- 1/3 cup seedless jam or jelly (strawberry, raspberry, or grape work best)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.
- Form Cookies: Roll tablespoon-sized portions of dough into balls and place them on the baking sheets. Make an indentation in each ball.
- Add Filling: Fill each indentation with jam or jelly.
- Bake: Bake for 10–12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Use a small spoon or piping bag for filling.
- For crunchier cookies, bake a bit longer.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
