Peanut Butter and Jelly Cookies Recipe

How to make Peanut Butter and Jelly Cookies

Let's make a batch of these delicious peanut butter cookies with jelly filling. 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

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.

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 tranferring to a wire rack to finish cooling.

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.

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.