If you’re searching for the ultimate nostalgic treat, look no further than Peanut Butter and Jelly Cookies. Imagine the best parts of your favorite childhood sandwich, transformed into soft, chewy cookies dotted with bright pockets of jam. These cookies deliver all the sweet, salty, and fruity flavors you crave—perfect with a glass of cold milk or as a playful addition to any dessert tray. Trust me, once you try one, you’ll find yourself baking them again and again!
Ingredients You’ll Need
This recipe uses simple, familiar ingredients that work together to create the magic of Peanut Butter and Jelly Cookies. Every item on this list has a purpose: some lend unbeatable flavor, others give that irresistible texture, and a few offer those delightful visual pops of color.
- Unsalted Butter: Using softened butter ensures your cookies are tender and richly flavored, without being overly salty.
- Creamy Peanut Butter: The star of the show—choose creamy for a classic cookie, but feel free to swap in crunchy for added texture.
- Granulated Sugar: Sweetens the dough and gives the cookies a crisp edge.
- Brown Sugar: Adds moisture and that subtle caramel-y note for extra depth.
- Large Egg: Binds everything together and helps create that beautiful chewy bite.
- Vanilla Extract: Just a splash warms up the flavor profile and ties all the ingredients together.
- All-Purpose Flour: The backbone of your dough; measure carefully for the perfect soft center.
- Baking Soda: Gives your cookies lift and lightness without making them cakey.
- Salt: Balances the sweetness and makes the peanut butter shine.
- Jelly or Jam: Strawberry, raspberry, or grape all work beautifully—choose your favorite for flavor and color!
How to Make Peanut Butter and Jelly Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper; not only does this prevent sticking, but it also makes cleanup a breeze. A properly heated oven ensures your Peanut Butter and Jelly Cookies
bake up with perfectly crisp edges and soft centers.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together the unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for creating cookies that are soft and tender, and it only takes a couple of minutes with a hand mixer or sturdy whisk.
Step 3: Add the Egg and Vanilla
Beat in the large egg and vanilla extract until fully incorporated. The egg helps bind your dough, while vanilla rounds out the flavors of both the peanut butter and the jam.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until everything is just combined. Don’t over-mix; you want to keep the cookies tender.
Step 5: Shape and Fill
Scoop out tablespoon-sized portions of dough and roll them into balls with your hands. Arrange them on your lined baking sheet, spacing each about two inches apart. Use your thumb or the back of a spoon to create a small well in the center of each ball—this is where your jam or jelly will go! Spoon about half a teaspoon of your favorite jelly or jam into each indent.
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes, until the edges are just turning golden. For a slightly crisper cookie, leave them in for an extra minute or two. Let the cookies rest on the baking sheet for five minutes after removing from the oven—this helps them set before you transfer them to a wire rack to cool completely. Voilà! Your batch of Peanut Butter and Jelly Cookies is ready to be devoured.
How to Serve Peanut Butter and Jelly Cookies
Garnishes
Although these cookies are show-stoppers on their own, you can sprinkle the jam centers with a touch of powdered sugar for a classy finish. A pinch of crushed peanuts or a swirl of extra peanut butter over the jam creates texture and visual flair—perfect for impressing at bake sales or parties.
Side Dishes
Pairing Peanut Butter and Jelly Cookies with other American classics makes for a nostalgic dessert spread. Think ice-cold milk, homemade lemonade, or even a scoop of vanilla ice cream. For grown-ups, a cup of coffee complements the nutty-sweet flavor beautifully.
Creative Ways to Present
Try arranging your cookies in a circle on a bright platter, or stacking them in sweet little towers tied with baker’s twine for gift-giving. You can even color-coordinate the jams you use—raspberry, grape, and apricot—for a rainbow effect that looks irresistible on any dessert table.
Make Ahead and Storage
Storing Leftovers
These cookies are as forgiving as they are delicious: simply store them in an airtight container at room temperature, and they’ll stay soft and flavorful for up to four days. Just be sure the cookies are completely cool before boxing them up so you don’t end up with condensation (and sogginess).
Freezing
You can freeze Peanut Butter and Jelly Cookies either baked or unbaked! Freeze pre-baked cookies in a single layer, then store in freezer bags for up to two months. Or, freeze the dough balls (without the jam centers), and add the jelly right before baking for fresh-from-the-oven flavor anytime.
Reheating
If you like your cookies warm and gooey, just pop a few on a plate and microwave for 10 to 15 seconds. The centers become soft and the flavors really wake up—almost as good as fresh-baked!
FAQs
Can I use crunchy peanut butter?
Absolutely! Crunchy peanut butter adds wonderful texture and little nutty bits to every bite. Just be aware that the cookies may hold their shape a bit more and be a little crunchier overall.
What types of jelly or jam work best?
Classic choices like grape, raspberry, and strawberry are always winners, but feel free to get creative. Apricot, blueberry, or even a spicy pepper jam can add a unique twist to your Peanut Butter and Jelly Cookies.
Can I make these gluten-free?
Yes—simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cookies may be a touch more delicate, but the peanut butter helps keep them cohesive and delicious.
How do I keep the jam from running?
Using a thicker jam or jelly helps keep things neat. You can also chill the dough balls (with the indent) for 10 minutes before adding the jelly and baking, which helps prevent spreading.
Can I double the recipe?
Definitely! This recipe scales up beautifully—just keep an eye on your oven and bake in batches if needed. Doubling is the way to go if you’re bringing these to a party or sharing with friends.
Final Thoughts
I genuinely can’t wait for you to experience the magic of Peanut Butter and Jelly Cookies in your own kitchen. They’re a heartwarming, crowd-pleasing treat that’s both incredibly simple and unbelievably satisfying. Give them a try, and I promise—your cookie jar won’t stay full for long!
Print
Peanut Butter and Jelly Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of a peanut butter and jelly sandwich with these delightful Peanut Butter and Jelly Cookies. These soft peanut butter cookies are filled with your favorite jelly or jam, making for a sweet treat that both kids and adults will love.
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling:
- ⅓ cup jelly or jam (such as strawberry, raspberry, or grape)
Instructions
- Preheat the Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix the Dough: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
- Add Filling: Fill each indent with about ½ teaspoon of jelly or jam.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For a crunchier cookie, bake an extra minute or two.
- You can use crunchy peanut butter for added texture.
- These cookies store well in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
