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Peanut Butter and Jelly Cookies

If a thumbprint cookie and a peanut butter cookie had a baby, it would be one of these rich and delicious peanut butter jelly cookies! A salty and sweet peanut butter cookie base is filled with strawberry jam and baked to chewy, gooey perfection to create these flavorful and nostalgic cookies.

There’s no flavor combination quite as comforting and nostalgic as peanut butter and jelly! The sweet and fruity jelly perfectly cuts through the salty richness of creamy peanut butter. Take your peanut butter cookie game up a notch by embracing this classic flavor combination and make these peanut butter jelly cookies instead!

These PB&J cookies are perfect for adding to your kid’s lunchbox, serving as a fun weekend breakfast treat, or taking to your next bridal or baby shower. Trust me, these 20-minute, one-bowl cookies are sure to become a household staple in no time!

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: A mixture of brown and white sugar give these cookies a subtle caramel-ly sweetness.
  • Eggs: Act as the binding agent, holding all the other cookie ingredients together.
  • 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: Just a splash of this extract takes these cookies from good to fantastic!
  • White flour: Creates a delightfully chewy base for these cookies. A whole wheat flour or a gluten-free flour blend would also work nicely.
  • 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

Equipment You’ll Need

You can make these rich and chewy peanut butter jelly cookies with a few simple pieces of kitchen equipment that you likely already own! You’ll need an electric mixer, a large mixing bowl, some measuring cups and spoons, a cookie scoop, a spoon, parchment paper, and a baking sheet.

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

I like to keep things simple and serve these peanut butter and jelly cookies with a tall glass of ice-cold milk. However, these sweet and salty cookies pair well with a wide variety of other sweets. Try topping your PB&J cookies with a scoop of vanilla ice cream, crushed peanuts, or marshmallow fluff. I also find that these cookies make the perfect lunchbox treat!

Expert Tips and Tricks

  • You can use almost any type of jelly, jam, or preserves in these cookies. I recommend making a batch with raspberry or grape jelly!
  • For those of you that love crunchy peanut butter, resist the temptation to use it in this recipe! The resulting cookies will be dry and crumbly. 
  • It is super important that you use unsalted butter in these cookies since the peanut butter already has plenty of added salt.
Close up of peanut butter cookie with jelly on a wooden spatula with tray of cookies in background

Storage Instructions

Fridge: You can store these peanut butter jelly cookies covered at room temperature or in the fridge. They should stay good for up to 4 days.

Freezer: There are also two ways to freeze these cookies: baked or raw. Baked peanut butter jelly cookies will stay good in the freezer for up to 6 months. Prepared but unbaked cookies will stay good for up to 1 year. When you’re ready to enjoy one of these cookies, simply allow it to thaw on the counter and then bake if necessary.

Tray of peanut butter and jelly cookies

FAQs

Do I have to add jelly?

Nope! If you’d rather just make peanut butter cookies, you can omit the jelly and use a fork to flatten the cookies before they go into the oven.

Should peanut butter jelly cookies be served warm?

This is completely up to you. You absolutely can serve these cookies warm, but I find that the peanut butter and jelly flavors taste best when they’ve cooled completely.

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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