This peanut butter and jelly cookie recipe will bring back the delight of eating your favorite childhood sandwich! A soft and chewy peanut butter cookie base topped with sweet jam – you’re going to LOVE them!
PB&J Sandwich in Cookie Form!
I’ve eaten many a pb& j, and I love them just as much now as I did when I was a kid. The saltiness of the peanut butter with the sweet jam is classic flavor pairing that’s stood the test of time for good reason!
If you know me well at all, you know I’m obsessed with peanut butter. I can literally eat a spoonful right from the jar – don’t judge!
Usually I pair peanut butter with chocolate, but I knew it was high time I came up with a pb&j cookie recipe. I first tried stuffing the dough with jam, but it leaked out and made a mess.
So I opted for another method. These are similar to thumbprint cookies, but on a much larger scale. They turned out much better, and all of the jam stays in the cookie.
If you are a fan of peanut butter & jelly sandwiches, these just might be the best peanut butter cookies you’ve ever tried!
How to make peanut butter jelly cookies:
- PREP – Let your butter soften on the counter. Line cookie sheets with silicone liners or use cooking spray. Preheat your oven to 350°.
- WET INGREDIENTS – Beat softened butter and peanut butter with an electric hand mixer until smooth. Add the sugars and beat for another couple minutes. Beat in the eggs and vanilla.
- DRY INGREDIENTS – Stir in the flour, baking powder, baking soda, and salt.
- FORM – Roll the peanut butter cookie dough into two inch balls. Roll in sugar. Press a well in the center with a glass or measuring cup. Spread about two teaspoons of jam or jelly on top of each cookie.
- BAKE – Make sure the cookies are at least two inches apart. Bake at 350° for 12-15 minutes. If desired, spoon an additional teaspoon of jam on each cookie.
- COOL– Let the cookies set on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
You can store the cookies in an airtight container for up to a week at room temperature. Use wax paper or parchment between layers, because the jam is quite sticky.
The cookies can also be frozen. First freeze them in a single layer on cookie sheets. After they are frozen, transfer them to a freezer bag or container, using waxed paper between layers. They will last 3-4 months in the freezer.
It’s best to thaw frozen cookies at room temperature. If you try to heat them in the microwave, the jam gets very hot before the cookie has a chance to thaw. I actually like to eat them frozen!
PRO TIPS:
- Crunchy peanut butter can be used, but because it is filled with peanuts, you need to use an additional 1/2 cup of peanut butter, or your cookie dough and cookies will be dry.
- If you form the cookies on the cookie sheet, make sure you leave enough space between them that they have room to spread. I was able to fit 8 on a pan.
- Natural peanut butter doesn’t work as well for baking. I like to use Skippy or Jif peanut butter.
PB & J COOKIES VARIATIONS:
- Get creative! I used strawberry freezer jam, but raspberry jam, grape jelly, or any flavor of your favorite jelly or jam would work.
- Drizzle the top of the cooled cookies with a little bit of peanut butter or melted peanut butter chips.
MORE EASY PEANUT BUTTER RECIPES:
- Peanut Butter Fudge
- Classic Peanut Butter Cookie Recipe
- Peanut Butter Chocolate Chip Cookies
- Christmas Peanut Butter Balls
- Cornflake Candy Recipe
- Peanut Butter Sheet Cake
- Reese’s Ice Cream Cake
Peanut Butter and Jelly Cookies Recipe
Equipment
Ingredients
- ¾ cup salted butter softened to room temperature
- 1 cup creamy peanut butter I use Skippy or Jif
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour 13 ounces
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Topping:
- ¼ cup granulated sugar for rolling
- 1 ½ cups strawberry jam
Instructions
- Let the butter sit on the counter for a few hours until soft. Line baking sheets with parchment paper or silicone liners – or spray with cooking spray. Preheat your oven to 350 degrees.
- In a large mixing bowl, beat the butter and peanut butter together at medium speed until creamy. Add the brown sugar and white sugar and beat for another minute or two.
- Beat in the eggs and vanilla, scraping the sides of the bowl with a spatula.
- Add the flour, baking powder, soda, and salt. Stir until there are no streaks of flour.
- Roll dough into balls about 2 inches across. (Mine weighed 1.5 ounces.) Roll in sugar.
- Use a small measuring cup or your fingers to press a large, flat well in the middle of each cookie dough ball. Place the flattened cookie dough balls at least 2 inches apart on a prepared baking sheet.
- Fill the center of each cookie with about 2 teaspoons of jam.
- Bake at 350° for about 12-14 minutes, or until cookies are set and golden brown on the bottom. Add another teaspoon of jam to each cookie.
- Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- If you use chunky peanut butter, you will need to use 1 1/2 cups, or your cookies will be dry.
- You can make smaller cookies with just a tablespoon of dough. They will only need to bake for 8-10 minutes.
- I like to add some of the jam before baking, and some after, but you can add it all at the beginning if you prefer.
Nutrition
Chewy peanut butter cookies topped with homemade jam – a great recipe for kids and kids at heart!
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