Peanut Butter and Jelly Cookies pack all the flavor of a peanut butter and jelly sandwich in an easy cookie recipe! These are the best peanut butter cookies for PB&J lovers, offering a fun twist as peanut butter jelly cookies. I love the classic flavor pairing of creamy peanut butter with sweet jelly. It's nostalgic and delicious.
These chewy peanut butter cookies with jelly are reminiscent of childhood pb and jelly sandwiches. They’re perfect for lunch boxes, snacks, or anytime we’re craving something sweet. Just pour a glass of milk and enjoy. This is sure to become one of your favorite peanut butter recipes.
How to make Peanut Butter and Jelly Cookies
Let's make a batch of these delicious peanut butter cookies with jelly filling. While there are many recipes for peanut butter and jelly cookies, this one stands out for its flavor and ease. Follow along here for instructions with pictures or hop down to the printable recipe card.
The recipe makes 18-20 cookies.
Prep Time: 10 mins | Bake Time: 13 mins
Equipment: 2 Baking Sheets, Parchment Paper, 2-inch cookie scoop or large melon baller
Ingredients
Here is everything you need to make these delicious peanut butter and jelly cookies.
- 1 stick butter, unsalted
- ½ cup white granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ cup grape jelly (raspberry or strawberry jam are also great options)
- more peanut butter to drizzle
Note: You can use crunchy peanut butter for the peanut butter cookie base, but it will not work for the topping. That requires a smooth creamy peanut butter. Other types of nut butter, such as almond or cashew butter, can also be used as a substitute for peanut butter in this recipe. For those with nut allergies, sunflower seed butter is a great alternative.
Instructions
Preheat the oven to 350 degrees fahrenheit. Line 1-2 baking sheets with parchment paper and set aside.
In a large mixing bowl cream together the butter, sugars and salt.
Add the peanut butter, egg and vanilla next. Whisk together until the mixture is evenly blended.
Using a rubber spatula or wooden spoon fold the dry ingredients (flour and baking soda) into the wet ingredients until a thick dough is formed.
Use the cookie scooper to form the peanut butter dough into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
To flash freeze for later, arrange the dough balls on a baking sheet and freeze until solid, then transfer to a container for baking from frozen when needed.
With the back side of the scooper, make an indent in each cookie, creating a well for the jelly.
Place a teaspoon of jam or jelly in the center of each unbaked peanut butter cookie.
Bake in the oven for 13 minutes. The cookies will have spread and edges become slightly browned. Let cool for 5 minutes on cookie sheet before transferring to a wire rack to finish cooling.
Once the cookies cool completely. You can add the pb swirl on top.
I like to use a microwave to melt the extra peanut butter for topping. Microwave for 30 seconds, stir to check. If it seems to need more time do so in smaller time increments. Too much will dry it out and make it unusable. (A double boiler can be used if a microwave is not available)
Place the melted peanut butter in a piping bag.
Pipe a swirl over the jam center of each cookie to finish.
Understanding Cookie Dough
Getting the cookie dough just right is the secret to baking the best peanut butter cookies with jelly. The right techniques and ingredients will make your cookies irresistibly chewy with crisp edges.
High-quality ingredients make a difference. Natural peanut butter brings a rich, nutty flavor, while unsalted butter ensures you can control the saltiness of your cookies. Combining granulated sugar and light brown sugar gives your peanut butter cookie dough that perfect texture and chew.
Overmixing can lead to tough cookies, so blend just until everything is smooth and combined.
Once your cookie dough is ready, scoop it into dough balls and arrange them on a prepared baking sheet lined with parchment paper. Leave enough space between each ball for the cookies to spread as they bake. This is also the perfect time to get creative with your favorite jam; grape jelly, raspberry jam, or even strawberry jam all make delicious centers for your peanut butter and jelly cookies.
By paying attention to these details and using the best ingredients, you’ll create peanut butter and jelly cookies that are soft, chewy, and full of classic flavor. Whether you’re baking for a cookie exchange or just to satisfy a craving for pb, mastering your cookie dough will make every batch a sweet success.
Storing
The fully cooled PB&J Cookies should be stored in an airtight container. I like to put waxed paper or parchment between layers to prevent sticking.
At room temperature these peanut buttery cookies will be fine for a couple days or up to a week in the fridge. For longer term storage freeze for up to 3 months.
This fun twist on the iconic PB&J would be perfect for a holiday cookie exchange! While the flavors are common, the cookie itself isn't.
Looking for more peanut butter flavor treats? Try my Peanut Butter Blondies, Reese's Peanut Butter Cheesecake or Peanut Butter Fudge Recipe.
Peanut Butter and Jelly Cookies
Equipment
- 1-2 baking sheets
- Parchment paper
- 2 inch cookie scoop
Ingredients
- ½ cup unsalted butter (one stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ cup grape jelly , strawberry jam or raspberry jam
Topping
- Melted peanut butter
Instructions
- Preheat oven to 350 degrees F. Line 1-2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the butter, brown and white sugar and salt.
- Add the egg, peanut butter and vanilla next. Whisk together again rapidly until the mixture is combined, making sure the peanut butter is fully incorporated.
- Using a rubber spatula or wooden spoon fold the dry ingredients (flour and baking soda) into the wet ingredients until a thick dough is formed.
- Using the scooper, scoop out a balls of dough. Place place the cookie dough balls on the prepared baking sheet about 2 inches apart.
- Use the concave side of the scooper to flatten the center of each cookie, creating a well for the jelly.
- Place a teaspoonful of preserves in the center of each unbaked peanut butter cookie.
- Bake in the oven for 13 minutes. The cookies will have spread and edges become slightly browned. Let cool for 5 minutes then transfer to a cooling rack.
- Melt the extra peanut butter and place in a piping bag.
- To finish, create a swirl of melted peanut butter in the center of each cookie.
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