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Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies are a fun twist on a classic sandwich. The peanut butter cookie base pairs wonderfully with the sweet strawberry jam. 

These cookies balance sweet and salty perfectly and will be gone almost as soon as they come out of the oven. You are sure to love these cookies that are perfect for any occasion. 

Thumbprint cookies are fun to make! Thumbprint just means you create a little indent on the top of the cookie with your thumb (or a spoon) to fill with another flavor.

Plate of peanut butter and jelly cookies on a marble surface with an orange towel and wooden spatula surrounding it

Peanut Butter and Jelly Cookies Ingredients

To make this cookie recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

  • Unsalted butter: It is important to use unsalted butter because the peanut butter will add plenty of saltiness to the cookie dough.
  • White granulated sugar
  • Brown sugar
  • Eggs
  • Peanut butter: I found that smooth peanut butter works best with this recipe. Crunchy peanut butter can cause the cookies to become a bit crumbly, making them difficult to eat without falling apart.
  • Vanilla extract
  • White flour
  • Baking powder
  • Baking soda
  • Strawberry jam: You can use any type of jam, jelly, or preserve with this recipe.
Flat lay of ingredients for peanut butter cookies with jelly on a countertop

How to Make Peanut Butter and Jelly Cookies

  1. Preheat your oven to 350 degrees Fahrenheit and cream together the butter, white sugar, and brown sugar in a large bowl until smooth.
  2. Add in the eggs, peanut butter, and vanilla. Whisk the mixture together until smooth and homogenous.
  3. Whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in the mixture.
  4. Place balls of cookie dough the size of two tablespoons on a cookie sheet and use a spoon to make a small indent in the top of each cookie.
  5. Place a small spoonful of jam in each indent and bake the cookies for 11 minutes.
  6. Allow the cookies to cool before removing them from the pan, serve, and enjoy!
Collage of recipe steps for peanut butter jelly cookies

How to Serve Peanut Butter Cookies with Jelly

These cookies are great garnished with a sprinkling of crushed peanuts.

Close up of peanut butter cookie with jelly on a wooden spatula with tray of cookies in background

Storage Instructions

You can store these cookies in an airtight container on the counter or in the fridge for up to 4 days.

Tray of peanut butter and jelly cookies
Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

Yield: 3 dozen
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Peanut Butter and Jelly Cookies are a fun twist on a classic sandwich. The peanut butter cookie base pairs wonderfully with the sweet strawberry jam.

Ingredients

  • ¾ cup white granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • ¾ cup smooth peanut butter
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups white flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 cup strawberry jam

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and cream together the butter, white sugar, and brown sugar in a large bowl until smooth.
  2. Add in the eggs, peanut butter, and vanilla. Whisk the mixture together until smooth and homogenous.
  3. Whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in the mixture.
  4. Place balls of cookie dough the size of two tablespoons on a cookie sheet and use a spoon to make a small indent in the top of each cookie.
  5. Place a small spoonful of jam in each indent and bake the cookies for 11 minutes.
  6. Allow the cookies to cool before removing them from the pan, serve, and enjoy!
Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 128Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 100mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

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