Name: Peanut Butter & Jelly Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup jelly or jam (strawberry, grape, or raspberry)

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These Peanut Butter & Jelly Cookies combine the beloved flavors of the classic sandwich in a soft, chewy cookie form. Rich peanut butter dough is studded with fruity jelly centers, creating an irresistible balance of salty and sweet. With golden edges and gooey middles, these cookies are a nostalgic treat perfect for both kids and adults.

Why You’ll Love This Recipe

Nostalgic Comfort: All the flavors of a PB&J sandwich in cookie form.
Soft & Chewy Texture: Tender centers with lightly crisp edges.
Customizable: Use your favorite jam or jelly—grape, strawberry, raspberry, or even apricot.
Easy to Make: Simple ingredients and straightforward steps.
Kid-Friendly: Fun to make and even more fun to eat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

creamy peanut butter
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
your favorite jelly or jam (strawberry, grape, or raspberry)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream peanut butter, softened butter, and both sugars until light and fluffy.
Add eggs and vanilla extract; beat until smooth and fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
Scoop out dough balls and flatten them slightly on the prepared baking sheet.
Use your thumb or the back of a spoon to create a small well in the center of each cookie.
Spoon about 1/2 tsp of jelly into each well.
Chill the dough balls in the fridge for 10 minutes to help them hold shape during baking.
Bake for 10–12 minutes, until edges are lightly golden and centers are just set.
Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Chill Time: 10 minutes
Baking Time: 12 minutes
Total Time: 37 minutes
Servings: 24 cookies
Calories: Approximately 245 kcal per cookie

Variations

Nut-Free: Use sunflower seed butter and nut-free jam for an allergy-friendly version.
Crunchy Texture: Add chopped peanuts or oats to the dough.
Spiced Flavor: Add 1/2 tsp of cinnamon for warmth.
Mini Cookies: Make smaller cookies with less dough and jelly for bite-sized treats.
Chocolate Twist: Add chocolate chips or a drizzle of melted chocolate over the baked cookies.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked dough balls (without jelly) for up to 2 months. Add jelly before baking from frozen, adding 1–2 minutes to baking time.
Reheating: Warm briefly in the microwave for 5–10 seconds for a gooey, fresh-baked feel.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well stirred and not too oily or dry, which can affect texture.

What kind of jelly works best?

Thicker jams or preserves (like strawberry or raspberry) hold up best and don’t run during baking.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough (without jelly) for up to 48 hours. Let it sit at room temperature briefly before scooping.

Do I have to chill the dough before baking?

Yes, chilling helps prevent the cookies from spreading too much and keeps the jelly centered.

Can I use crunchy peanut butter?

Absolutely! It adds a nice bit of texture and extra peanut flavor.

How do I keep the jelly from leaking out?

Make deep enough wells and don’t overfill. Chilling before baking also helps.

Are these cookies freezer-friendly?

Yes, both baked and unbaked cookies can be frozen. Reheat gently before serving.

What if I don’t have parchment paper?

You can lightly grease the baking sheet, but parchment helps prevent sticking and promotes even baking.

Can I double the recipe?

Yes, the recipe doubles well—ideal for parties or holiday trays.

What other fillings can I use?

Try fig jam, apple butter, or a dollop of Nutella for a unique twist.

Conclusion

Peanut Butter & Jelly Cookies bring a playful and delicious spin to a beloved childhood classic. With their soft texture, rich peanut flavor, and fruity centers, these cookies are as satisfying as they are simple to make. Whether served at a bake sale, enjoyed with milk, or tucked into lunchboxes, they’re sure to be a hit with everyone who takes a bite.

Peanut Butter & Jelly Cookies

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Author: Mia
Total Time: 37 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These soft and chewy peanut butter cookies are swirled with fruity jelly for a nostalgic treat. With golden edges and a gooey center, they’re a sweet and salty spin on the classic PB&J sandwich.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop out tablespoon-sized balls of dough and flatten slightly on the baking sheet.
Make a small indentation in the center of each and spoon in a dollop of jelly.
Chill dough balls for 10 minutes to help prevent spreading.
Bake for 10–12 minutes, or until edges are golden. Let cool on tray for 5 minutes before transferring to a wire rack.