Name: Peanut Butter and Jelly Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup strawberry or grape jelly

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If you ever wished the nostalgic flavors of your childhood lunchbox could turn into a dreamy dessert, you’re in the right place! Peanut Butter and Jelly Cookies take everything you know and love about that classic combo and tuck it into a soft, buttery, thumbprint-style treat. Imagine a chewy, slightly salty peanut butter base cradling a jewel-bright pool of fruity jelly—so simple, but totally irresistible! Whether for bake sales, after-school snacks, or just a cozy afternoon pick-me-up, this recipe sings with homey comfort and is sure to put a smile on everyone’s face.

Peanut Butter and Jelly Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the true joys of making Peanut Butter and Jelly Cookies is seeing how a handful of pantry staples come together to create cookie magic. Each ingredient adds its own special touch, creating the signature flavor and texture you crave in every bite.

Unsalted butter (1/2 cup, softened): Brings rich flavor and keeps the cookies tender and soft.
Creamy peanut butter (1/2 cup): Delivers that unmistakable nutty taste and luscious texture we all love.
Granulated sugar (1/2 cup): Gives sweetness and helps the edges turn ever-so-slightly crisp.
Brown sugar (1/2 cup, packed): Adds a deeper, caramel-like flavor and makes the cookies extra gooey in the center.
Large egg (1): Binds everything together and contributes to that perfect chew.
Vanilla extract (1 teaspoon): Enhances all the other flavors, bringing everything into harmony.
All-purpose flour (1 1/4 cups): Gives the cookies structure while staying soft and delicate.
Baking soda (1/2 teaspoon): Helps the cookies rise for just the right texture.
Baking powder (1/4 teaspoon): Teams up with the baking soda to ensure the cookies are light and not too dense.
Salt (1/4 teaspoon): Balances the sweetness and intensifies the peanut butter flavor.
Strawberry or grape jelly (1/2 cup): Adds the jammy, fruity surprise at the center, perfectly complementing the cookie.

How to Make Peanut Butter and Jelly Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C), so it’s ready for your cookies as soon as the dough is mixed. Line a baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze later on.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar. Beat these together until the mixture is light, fluffy, and irresistible-looking. This step infuses air into your dough, making sure your Peanut Butter and Jelly Cookies turn out wonderfully tender.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Beat again until everything is smooth and well blended. This not only helps bind the dough together but also deepens the overall flavor of your cookies.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mixing these separately ensures that the leavening agents are evenly distributed, so every bite puffs up just right.

Step 5: Combine Wet and Dry Mixtures

Gradually add the flour mixture to your wet ingredients, mixing just until a soft dough forms. Be careful not to overwork the dough—stop as soon as there aren’t any streaks of flour left. This keeps the cookies soft and melt-in-your-mouth delicious.

Step 6: Shape and Fill

Scoop out tablespoon-sized amounts of dough and roll them into balls. Place each ball about 2 inches apart on your prepared baking sheet. Press a gentle thumbprint (or use the back of a spoon) into the center of each ball, creating a shallow well. Now comes the fun part—spoon about 1 teaspoon of jelly into each indentation, making these cookies as pretty as they are tasty!

Step 7: Bake and Cool

Pop your tray into the oven and bake for 10 to 12 minutes, until the edges are set and just turning golden. Once they’re out of the oven, let them cool on the baking sheet for 5 minutes before carefully transferring to a wire rack. This pause helps them firm up, so they don’t collapse on the way over.

How to Serve Peanut Butter and Jelly Cookies

Garnishes

While Peanut Butter and Jelly Cookies are irresistible all on their own, you can make them even more special! Try dusting them lightly with powdered sugar for a snowy finish, or add chopped roasted peanuts on top of the jelly for a little crunch and visual flair.

Side Dishes

Pair these cookies with a tall glass of ice-cold milk for the ultimate comfort treat. They’re also perfect alongside fresh fruit or with a little scoop of vanilla ice cream for a decadent dessert plate.

Creative Ways to Present

For a festive touch, arrange your Peanut Butter and Jelly Cookies on a tiered dessert stand or box them up in cute bakery boxes with a ribbon for gifting. At parties, you can create a “cookie bar” featuring an assortment of jellies so everyone can choose their favorite flavor!

Make Ahead and Storage

Storing Leftovers

To keep your Peanut Butter and Jelly Cookies fresh and tender, store them in an airtight container at room temperature. They’ll stay delicious for up to four days, retaining their soft texture and big, bold flavors.

Freezing

If you want to savor these cookies later (or stash a few for a rainy day), they freeze beautifully! Simply let them cool completely, then transfer to a zip-top freezer bag or airtight container in a single layer. They’ll keep well in the freezer for up to two months.

Reheating

To bring back that freshly-baked feel, let frozen cookies thaw at room temperature, then warm them in a 300°F oven for about three to four minutes. The jelly gets glossy again, and the cookie edges return to their wonderful softness.

FAQs

Can I use chunky peanut butter instead of creamy?

Absolutely! Chunky peanut butter adds extra crunch and a more intense peanut flavor. The only thing to watch for is that your dough might be a little thicker, but it will bake up just as delicious.

What’s the best jelly to use for Peanut Butter and Jelly Cookies?

Both strawberry and grape jelly are wonderful classics, but feel free to experiment. Raspberry or apricot jams also work beautifully and let you tailor the flavor to your liking (or use up what you already have in the fridge).

Can I make these cookies gluten-free?

Yes, you absolutely can! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different, but they’ll still deliver that beloved PB&J flavor punch.

How do I prevent the cookies from spreading too much?

If your cookies are spreading thin, try chilling the dough for 15 to 30 minutes before baking. This helps solidify the fats and keeps the cookies thick and chewy, especially in warm kitchens.

Can kids help with this recipe?

Definitely! Kids will love rolling the dough into balls and adding their favorite jelly to each cookie well. It’s a fantastic way to introduce young bakers to baking and get everyone involved in the kitchen fun.

Final Thoughts

If you’re looking to bake up a batch of pure comfort and nostalgia, Peanut Butter and Jelly Cookies are the answer. They’re cozy, crowd-pleasing, and fun to make—so gather your ingredients and treat yourself (and maybe a few lucky friends!) to these irresistible thumbprint classics.

Peanut Butter and Jelly Cookies Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Peanut Butter and Jelly Cookies are a delightful twist on the classic sandwich favorite. Soft and chewy peanut butter cookies filled with sweet jelly create a perfect combination of flavors in every bite.

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Filling:

1/2 cup strawberry or grape jelly

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
Form Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet about 2 inches apart. Make an indentation in the center of each cookie and fill with jelly.
Bake: Bake for 10 to 12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack.