If you grew up loving peanut butter and jelly sandwiches, you’re going to fall in love with these Peanut Butter & Jelly Cookies. They’re soft, chewy peanut butter cookies with a dollop of sweet jelly or jam in the center—kind of like thumbprint cookies, but with serious sandwich nostalgia baked in.
These are perfect for after-school snacks, lunchbox treats, or even as a fun weekend bake with the kids. And the best part? You can customize them with your favorite jelly—grape, strawberry, raspberry… all welcome here!
🛒 What You’ll Need
Ingredients (Makes ~24 cookies):
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fruit jam or jelly (grape, strawberry, or your favorite!)
👩🍳 Pro Tips for Cookie Success
- Use creamy peanut butter for the softest texture (not natural-style for this recipe).
- Chill the dough for 20–30 minutes to prevent too much spreading.
- Don’t overbake! Cookies will firm up as they cool.
- Add jelly after baking for a cleaner look—or before baking for a warm, gooey center.
- Use a thumb or the back of a teaspoon to make the perfect jelly well.
🛠 Tools You’ll Need
- Stand or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheet with parchment paper
- Cooling rack
🔄 Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Nut-free: Use sunflower seed butter and jelly for a school-safe version.
- Jelly options: Try raspberry, apricot, or even fig jam!
- Criss-cross option: Want classic peanut butter cookie vibes? Skip the jelly and use a fork to make a criss-cross pattern.
⏰ Make Ahead Tips
- Dough can be made ahead and stored in the fridge for up to 3 days.
- You can also freeze cookie dough balls—just thaw slightly before baking and add jelly after.
👩🍳 How to Make Peanut Butter & Jelly Cookie
1. Cream the Butter & Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
2. Add Peanut Butter, Egg & Vanilla
Mix in peanut butter, then add egg and vanilla extract until smooth.
3. Add Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt, then slowly add to wet ingredients. Mix just until combined.
4. Scoop & Shape the Dough
Scoop dough into 1-tbsp balls and place on a parchment-lined baking sheet. Press your thumb or the back of a teaspoon into the center to make a well.
5. Add Jelly (Before or After Baking!)
Option 1: Add ½ tsp jelly to each well before baking (for gooey center).
Option 2: Bake plain, then spoon jelly into centers after baking for a neater look.
6. Bake & Cool
Bake at 350°F (175°C) for 9–11 minutes, or until edges are set and tops look slightly cracked. Cool on the pan for 5 minutes, then transfer to a wire rack.
🧊 Leftovers & Storage
- Store cookies in an airtight container at room temp for up to 4 days.
- Freeze dough or baked cookies for up to 2 months. Add jelly after thawing for best texture.
- Tip: Place parchment between stacked cookies if storing with jelly.
🍪 Ready to Get Baking?
These Peanut Butter & Jelly Cookies are soft, nostalgic, and oh-so-satisfying. They bring that comforting combo of salty-sweet peanut butter and fruity jelly into cookie form—and they’re always a hit with both kids and grown-ups alike.
Tried them? Let me know your favorite jelly flavor and how fast your family devoured them! 💬🥜🍓💛
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