Why You’ll Love This Recipe

Peanut Butter and Jelly Cookies combine two nostalgic flavors—peanut butter and jelly—into one perfect cookie. The soft and chewy peanut butter cookies are topped with sweet jam, creating a delicious balance of flavors. They’re quick to make, with no chilling required, and they’re customizable with different types of jam and garnishes. Whether you’re making them for a casual snack or a special occasion, they’re sure to disappear fast!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter (1 stick)
¾ cup granulated sugar
¼ cup packed brown sugar
1 cup creamy peanut butter (crunchy works too!)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup seedless jam (your choice of flavor, like strawberry or grape)
More jam (for topping)
Melted peanut butter (for garnish)
Chopped peanuts (for garnish)

Directions

Preheat the Oven:
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Dough:
In a large bowl or stand mixer, beat ½ cup butter until smooth and creamy. Add ¾ cup granulated sugar and ¼ cup packed brown sugar. Beat until the mixture is fluffy, scraping the sides of the bowl as needed.
Add Peanut Butter and Wet Ingredients:
Add 1 cup of creamy peanut butter to the bowl and beat until well combined. Then, add 1 large egg and 1 teaspoon vanilla extract, and beat again until incorporated.
Mix the Dry Ingredients:
Add 1 ½ cups of flour, 1 teaspoon baking soda, and ¼ teaspoon kosher salt on top of the flour. Stir the dry ingredients together lightly with a spoon before mixing into the wet ingredients. Turn the mixer on low and mix until the dough just comes together. Avoid overmixing to keep the cookies soft.
Shape the Cookies:
Roll the dough into 1 ½ inch balls. Place the balls on the prepared baking sheets, about 2 inches apart. Use a fork dipped in sugar or flour to flatten each ball, pressing a criss-cross pattern on top. Flatten the cookies to about ½ inch thick.
Add the Jam:
In a bowl, stir ½ cup seedless jam to remove any lumps. Using a teaspoon, place about 1 teaspoon of jam in the center of each cookie, being careful not to let it spill over the edges. The jam should stay in the center to avoid spreading too much while baking.
Bake the Cookies:
Bake at 350°F for about 13-15 minutes. The cookies are done when the edges are set and lightly browned. The center should be matte and not shiny. Since the jam makes these cookies moist, be careful not to underbake them.
Cool and Garnish:
Let the cookies sit on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. If you want to make them look even more special, drizzle some melted peanut butter over the top and sprinkle with chopped peanuts.
Enjoy:
Serve these cookies warm, and if you’re feeling extra indulgent, enjoy them with a tall glass of milk!

Servings and Timing

Servings: 28 cookies
Prep time: 10 minutes
Cook time: 13 minutes
Total time: 23 minutes

Variations

Different Jam: Use your favorite jam flavor such as strawberry, grape, raspberry, or even apricot. The possibilities are endless!
Add Nuts: For extra texture, add chopped peanuts or another nut into the dough before baking for a little crunch.
Chocolate Drizzle: For an extra treat, drizzle some melted chocolate over the cookies instead of or alongside the peanut butter.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days. These cookies stay soft and delicious for a few days.
Reheating: To enjoy them warm again, microwave them for 10-15 seconds or reheat them in a 300°F oven for about 5 minutes.

FAQs

Can I freeze the dough?

Yes! You can freeze the dough. After shaping the dough into balls and pressing them with a fork, freeze the dough balls on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container. When you’re ready to bake, place the frozen dough on a baking sheet, top with jam, and bake as usual, adding 1-3 minutes to the bake time.

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will give the cookies a slightly different texture but still taste amazing. You can also use natural peanut butter if you prefer.

Can I use a different type of nut butter?

Yes, you can try using almond butter, cashew butter, or any nut butter you prefer. Just keep in mind that the flavor and texture may vary slightly depending on the nut butter you choose.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Make sure the jam you use is also gluten-free.

Conclusion

Peanut Butter and Jelly Cookies are a fun and delicious treat that everyone will love. With a soft peanut butter base and sweet jam in the center, these cookies are a perfect combination of flavors. They’re easy to make, require no chilling, and are ready in just 30 minutes. Whether you’re making them for a quick snack or for a special occasion, these cookies are sure to be a hit!