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By: julieblanner2 Comments
Updated: 8/15/22
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A deliciously soft peanut butter cookie with sweet jam in the center makes the perfect satisfying snack!
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The classic PB&J sandwich is even better as a cookie! That’s right – peanut butter and jelly cookies have sweet jam nestled inside a delicious peanut butter cookie then topped with a drizzle of peanut butter.
It’s easy to whip up a batch of these cookies for a quick and delightful treat.
One bite of this simple and delicious cookie will take you back to the carefree days of childhood. Peanut butter and jelly cookies bring back fun memories for you and create joyous memories for children.
Peanut butter and jam cookies are perfect for an afternoon snack – or any time of day snack. Listen to your kids’ events of the day while enjoying tasty cookies together. Follow with a glass of cold milk and enjoy some quality treat time that will bring smiles to everyone.
You should also try these delicious Cornflake Cookies, Funfetti Cookies, and Disappearing Marshmallow Cookies for quick and easy treats you and your children will love.
Peanut Butter and Jelly Cookies are similar to Peanut Butter Blossoms, both with a soft and flavorful peanut butter cookie. The center of this cookie, though, has your favorite jam that gives it the PB&J flavor.
Top with a drizzle of melted peanut butter for a special and tasty effect.
Table of Contents
About Peanut Butter and Jam Cookies
- Quick and Easy
- Basic Baking Ingredients
- Kid-approved
Tools You Need
- Mixing Bowl
- Mixer – handheld or stand
- Measuring Cups and Spoons
- Rubber Spatula
- Cookie Scoop, optional
- Baking Sheet
- Parchment Paper, optional
What You Need to Make PB&J Cookies
- Butter, softened – unsalted, but if using salted, reduce salt to 1/4 teaspoon
- Peanut Butter – I like creamy, but you can use crunchy as well
- Brown Sugar, packed – for a deeper flavor
- Granulated Sugar
- Large Egg – to bind it all together
- Vanilla Extract – for its soft flavor
- All Purpose Flour
- Baking Soda – a leavening agent
- Salt
- Grape Jelly – or a different flavor if you prefer
Variations
- Use chunky peanut butter if you like the crunch
- Turn it into a Peanut Butter Blossom instead of PB&J
- Roll the cookie in sugar before baking.
- Sprinkle with coarse baking sugar before baking.
- Make jam form a heart shape by pressing your finger in the center of the cookie twice – to make a V shape. Adjust as needed to look like a heart. Then fill with jam.
- Substitute Sunbutter for the peanut butter if you have a nut allergy.
Overview | How to Make Peanut Butter and Jelly Cookies
The full printable recipe is below
- In a large mixing bowl or stand mixer cream butter, peanut butter, and sugars for 3 minutes – until light and fluffy.
- Add vanilla and egg. Beat until just combined.
- Add flour, baking soda and salt. Mix until just combined. Don’t overmix.
- Using a medium cookie scoop or tablespoon, form 1¼”dough balls. Roll in your hands until smooth.
- Place on a baking sheet (up to 12 for a full sheet). Using the back of a measuring spoon or your thumb, press down into center of cookie to create a well.
- Add ¾ teaspoon jelly into the well.
- Bake 8 minutes at 350 degrees.
- Remove from oven.
- Allow to cool 1 minute before transferring to a cooling rack.
- Warm peanut butter and place in a pastry bag or sealable bag. Snip off a corner. Drizzle peanut butter back and forth over cookies.
Tips
- As always, don’t overbake. The cookies keep cooking on the pan after they’re taken out of the oven.
- Don’t overmix the dough. They’ll be soft and chewy if you stop mixing right after the ingredients are incorporated.
- Measure flour using the scoop and level method to get an accurate amount. Too little can make the cookie crispy and too much flour can make it crumbly.
How to Store
Room Temperature – Let cookies completely cool and then package them in an airtight container or bag. Cookies will stay fresh for up to five days.
Refrigerate – Store baked cookies in an airtight container for up to one week in the refrigerator. You can also make dough ahead of time and chill it for up to one day before baking.
Freeze Cookies – Make sure to let cookies cool completely before freezing. Layer them in an airtight container, separating layers with parchment paper. You can also freeze them in a freezer bag. Peanut Butter and Jelly Cookies will last up to 3 months in the freezer. When you’re ready to enjoy them, let them thaw in the refrigerator or on the counter. If you like them warm, place in a 350 degree oven for a minute or 2 until heated. Or, microwave for just 6-8 seconds.
Freeze Dough Balls – Roll dough into ball shape and freeze them in an airtight container or freezer bag for up to 3 months, with parchment or wax paper between layers. Make sure to label with the date and contents. Whenever you’re ready to bake, remove from the freezer and let dough reach room temperature, or soft enough to press a well into the center. Add jelly and bake as directed.
Can I use natural peanut butter in PB&J cookies?
You can use a natural peanut butter, but the cookies will have a different texture and spread out more. Since they’ll be thinner you may need to bake them for 1 minute less.
Why are my peanut butter cookies crumbly?
Using too much flour can make your cookies crumbly. Measure precisely. Also, be sure to not overbake them. That will make them dry and more prone to crumbling as well.
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More Easy Cookie Recipes
- Peanut Butter Blossoms
- Cookies n Cream Cookies
- Cinnamon Cookies
- Cranberry Orange Cookies
- Thin Chocolate Chip Cookies
- Peanut Butter Cup Cookies
- Funfetti Cookies
- Peanut Butter Shortbread Cookies
- Oatmeal Cookie Sandwiches
Peanut Butter and Jelly Cookies
julieblanner
A deliciously soft peanut butter cookie with sweet jam in the center makes the perfect satisfying snack!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Dessert, Snack
Cuisine American
Servings 24
Calories 132 kcal
Ingredients
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup brown sugar, packed
- ½ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup grape jelly
- Optional, ½ cup peanut butter, warm to drizzle
Instructions
In a large mixing bowl or stand mixer cream butters and sugars 3 minutes until light and fluffy.
Add vanilla and egg. Beat until just combined.
Add flour, baking soda and salt. Mix until just combined.
Using a medium cookie scoop or tablespoon, form 1¼”dough balls. Roll in your hands until smooth.
Place on a baking sheet (up to 12 for a full sheet). Using the back of a measuring spoon or your thumb, create a well.
Add ¾ teaspoon jelly.
Bake 8 minutes at 350
Remove from oven.
Allow to cool 1 minute before transferring to a cooling rack.
Warm peanut butter and place in a pastry bag or sealable bag with a small clip on the corner. Drizzle peanut butter back and forth over cookies.
Notes
- As always, don’t overbake. The cookies keep cooking on the pan after they’re taken out of the oven.
- Don’t overmix the dough. They’ll be soft and chewy if you stop mixing right after the ingredients are incorporated.
- Measure flour using the scoop and level method to get an accurate amount. Too little can make the cookie crispy and too much flour can make it crumbly.
Nutrition
Calories: 132kcal
Keyword peanut butter and jam cookies, peanut butter and jelly cookies
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Reader Interactions
Leave a Comment
Lois G says
Just made these cookies and they are delicious! I used Strawberry jam and Raspberry jelly.
Reply
julieblanner says
Hi Lois!
I’m so glad to hear that! Thanks so much for your comment and I’m thrilled that you enjoyed them!
JulieReply
