Introduction

Peanut Butter and Jelly Cookies combine the nostalgic flavors of a classic sandwich into a delightful treat. Soft, chewy peanut butter cookies topped with a sweet burst of jelly make for a perfect snack or dessert. These cookies are easy to make and sure to please both kids and adults alike.

A close-up of a single cookie on a white marbled surface, featuring one thick base layer of crumbly light brown dough with visible cracks and a slightly rough texture. On top, there is a glossy, deep red jam layer centered in a round shape, with a shiny, smooth surface that reflects light. Thin drizzles of creamy tan peanut butter are unevenly spread over one side of the jam, with a small pool of peanut butter slightly spilled nearby. The scene includes a metal knife with peanut butter smeared on it in the top left corner, and some small bits of chopped peanuts scattered near the top right edge of the cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (1 stick)
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup seedless jam
Additional jam for topping
Melted peanut butter (for garnish)
Chopped peanuts (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping down the sides as needed.
Step 3: Add granulated sugar and brown sugar. Beat well until the mixture is fluffy and no butter lumps remain.
Step 4: Mix in the peanut butter until fully combined. You can use creamy or crunchy peanut butter based on your preference.
Step 5: Add the egg and vanilla extract. Beat until incorporated.
Step 6: Spoon the flour into the bowl but do not mix yet. Sprinkle baking soda and kosher salt over the top and stir gently to combine the dry ingredients.
Step 7: Turn the mixer on low and combine the dry ingredients into the dough. Stop once the dough just comes together with no visible flour streaks; avoid overmixing.
Step 8: Shape the dough into 1½-inch balls and place them about 2 inches apart on the baking sheets.
Step 9: Dip a fork in sugar or flour to prevent sticking and press into each cookie twice, perpendicular to create a crisscross pattern. Flatten to about ½ inch thick.
Step 10: Stir the jam to remove lumps. Using a teaspoon, carefully place about 1 teaspoon of jam onto the center of each cookie without letting it spread to the edges.
Step 11: Bake for 13–15 minutes until the edges are just set and slightly browned. Avoid underbaking to maintain the cookie’s texture.
Step 12: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Step 13: For a pretty finish, add a bit more jam on top. Drizzle with melted peanut butter and sprinkle chopped peanuts if desired.

Tips & Variations

Use crunchy peanut butter for added texture.
Try different jam flavors like raspberry or strawberry for variety.
Freeze shaped dough balls on a baking sheet before transferring to a ziplock for easy baking later.
Press the dough balls with a fork before freezing to save time on baking day.
Add a sprinkle of sea salt on top to enhance the sweet and salty balance.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh but can also be gently reheated in the microwave for about 10 seconds. The dough freezes well; freeze shaped and flattened dough balls in a ziplock bag and bake directly from frozen, adding a few minutes to the baking time. You can also freeze cookies with jam topping by flash freezing before storing.

How to Serve

The image shows a close-up of a single cookie with three main layers. The bottom layer is a light golden brown soft cookie base with a crumbly texture. The middle layer is a glossy deep red jam filling, slightly shiny and smooth, spread evenly inside the cookie edges. The top layer has a drizzle of light brown peanut butter in thin stripes across the jam, with small crushed peanut pieces scattered on top for texture. The cookie is shown with a bite taken out of the edge, revealing the thickness and softness of the cookie base, with some jam spilling out onto a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter adds a nice texture to the cookies and works well in this recipe.

How do I prevent the jam from spreading off the cookie?

Carefully spoon the jam onto the center of each cookie, avoiding the edges. Stirring the jam to remove lumps helps it stay in place better during baking.

Peanut Butter and Jelly Cookies Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

These Peanut Butter and Jelly Cookies are a delightful twist on a classic childhood favorite. Soft, chewy peanut butter cookies topped with sweet seedless jam create a perfect balance of creamy and fruity flavors. Ideal for a snack or dessert, these cookies are easy to make and perfect for sharing.

Author: zara
Prep Time: 15 minutes
Cook Time: 13-15 minutes
Total Time: 28-30 minutes
Yield: About 28 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1/2 cup butter (1 stick)
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt

Toppings and Garnishes

1/2 cup seedless jam
Additional jam for topping baked cookies (optional)
Melted peanut butter (for garnish, optional)
Chopped peanuts (for garnish, optional)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
Cream Butter: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping down the sides to ensure even consistency.
Add Sugars: Add both granulated sugar and brown sugar to the butter and beat together until the mixture is light, fluffy, and no butter lumps remain.
Mix Peanut Butter: Incorporate the creamy peanut butter into the sugar and butter mixture. Beat well to combine evenly.
Combine Wet Ingredients: Add the egg and vanilla extract to the mixture, beating thoroughly until well blended.
Prepare Dry Ingredients: In a separate step, add the all-purpose flour to the bowl but do not mix yet. Sprinkle baking soda and kosher salt on top of the flour, then lightly stir to combine the dry ingredients.
Mix Dough: Turn the mixer on low to combine dry ingredients into the wet mixture carefully, stopping as soon as the dough starts coming together but still shows some flour. Scrape the bowl and mix gently again until no flour streaks remain, avoiding overmixing to keep cookies tender.
Shape Cookies: Form the dough into 1 1/2 inch balls using a cookie scoop for uniform size.
Arrange on Baking Sheet: Place cookie balls spaced a few inches apart on the prepared baking sheets, allowing room for spreading. Approximately 12 per 11×17 inch pan.
Flatten Cookies: Dip a fork in sugar or flour to prevent sticking, then gently press each cookie ball down with the fork twice—once in one direction and then perpendicular—to about 1/2 inch thickness. Re-dip fork in sugar as needed.
Add Jam Dollop: Stir the seedless jam until smooth, and carefully place about 1 teaspoon in the center of each flattened cookie, ensuring the jam stays within the edges to avoid spreading onto the pan.
Bake: Bake the cookies in the preheated oven for 13 to 15 minutes, until the edges are just set with slight browning.
Cool: Allow cookies to cool on the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Garnish and Serve: For an elegant presentation, add extra stirred jam on top, drizzle with melted peanut butter, and sprinkle chopped peanuts if desired.
Storage: Store leftover cookies in an airtight container for up to 3 days.
Freezing: To freeze, shape and flatten cookies with the fork, place on a baking sheet, and freeze. Once frozen, transfer to a ziplock bag. They can be baked straight from frozen with 1-3 extra minutes added to baking time. Jam can be added before freezing by flash freezing on a baking sheet.

Notes

Do not under bake these cookies; they should have slight browning on the edges for best texture.
Use creamy peanut butter for a smoother cookie, but crunchy peanut butter works if preferred.
Dipping the fork in sugar or flour keeps it from sticking to the dough during flattening.
Keep the jam dollop centered to avoid spreading and creating a gummy mess on the baking sheet.
These cookies spread more than typical peanut butter cookies because of the jam, so space them accordingly on the baking sheets.
The dough freezes well; prepare in advance by shaping and freezing, then bake as needed.
For best flavor experience, enjoy them warm with milk.

Keywords: peanut butter cookies, jelly cookies, peanut butter and jelly, dessert cookies, easy cookie recipe, homemade cookies, classic peanut butter jelly flavor