Peanut Butter and Jelly Cookies Recipe

Introduction

These Peanut Butter and Jelly Cookies are a nostalgic twist on a classic sandwich, combining creamy peanut butter dough with a sweet dollop of jam. Soft, chewy, and bursting with flavor, they’re perfect for an afternoon treat or sharing with friends and family.

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
• More jam for topping baked cookies
• Melted peanut butter for garnish
• Chopped peanuts for garnish

Instructions

1. Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat.
2. Step 2: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping the sides as needed.
3. Step 3: Add both sugars to the butter and beat until fluffy, making sure there are no chunks of butter remaining.
4. Step 4: Mix in the peanut butter until well combined. Creamy peanut butter works best, but crunchy is fine if you prefer texture.
5. Step 5: Beat in the egg and vanilla extract until the mixture is smooth.
6. Step 6: Spoon the flour into the bowl, then sprinkle the baking soda and kosher salt on top. Stir these dry ingredients gently with a teaspoon to combine slightly.
7. Step 7: Turn the mixer on to incorporate the dry ingredients into the dough. Stop mixing as soon as the flour streaks disappear to avoid overworking the dough, which can make cookies tough.
8. Step 8: Shape the dough into 1 1/2-inch balls using a cookie scoop or your hands.
9. Step 9: Place the balls on the prepared baking sheets, leaving about two inches between cookies as they will spread more than usual.
10. Step 10: Dip a fork into sugar or flour to prevent sticking, then press down on each cookie twice, turning the fork perpendicular between presses, flattening to about 1/2 inch thick.
11. Step 11: Stir the seedless jam to remove lumps, then carefully add about a teaspoon on top of each cookie, keeping it centered and avoiding the edges.
12. Step 12: Bake the cookies for 13-15 minutes until the edges are just beginning to brown and set.
13. Step 13: Let the cookies rest on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.
14. Step 14: For a beautiful finish, add extra jam on top and drizzle with melted peanut butter, then sprinkle chopped peanuts as garnish.

Tips & Variations

• Use crunchy peanut butter for added texture, or swap jam flavors to customize sweetness.
• Press the dough with a fork dipped in sugar to prevent sticking and create a classic crisscross pattern.
• Freeze shaped and flattened cookie dough on a baking sheet, then store in a ziplock for easy baking later—no thawing needed, just add a few extra minutes to baking time.
• For a more decadent treat, drizzle with melted chocolate instead of peanut butter.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. To enjoy warm cookies later, reheat briefly in a microwave or oven. The dough also freezes well; shape and flatten before freezing, then bake straight from frozen, adding 1-3 minutes to the baking time.

How to Serve

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 these cookies and works well if you prefer a bit of crunch in every bite.

How should I prevent the jam from spreading off the cookies?

Be sure to add the jam carefully and only in the center of each cookie before baking. Avoid letting the jam touch the baking sheet to prevent it from spreading too much and becoming gummy.

Peanut Butter and Jelly Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 75 reviews

These Peanut Butter and Jelly Cookies combine the classic flavors of peanut butter and seedless jelly jam in a soft, chewy cookie. With a smooth peanut butter base, a sweet and slightly tangy jam topping, and optional melted peanut butter and chopped peanuts garnish, this recipe offers a nostalgic twist on a beloved sandwich. Perfect baked to a delicate set with a slight edge browning, these cookies are best enjoyed warm, fresh from the oven or stored for up to a few days.

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

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter (1 stick), softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 cup creamy peanut butter (I recommend Jif; crunchy also works)
• 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

Jam & Garnishes

• 1/2 cup seedless jam (any preferred flavor)
• Additional jam (for topping baked cookies, optional)
• Melted peanut butter (to drizzle, optional garnish)
• Chopped peanuts (optional garnish)

Instructions

1. Preheat Oven: Set your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping down the sides as needed for even mixing.
3. Add Sugars: Mix in granulated sugar and packed brown sugar, beating well until the mixture is fluffy and free from butter chunks.
4. Incorporate Peanut Butter: Add the creamy peanut butter and beat until fully combined with the butter and sugar mixture.
5. Add Egg and Vanilla: Beat in the egg and vanilla extract to form a smooth batter.
6. Combine Dry Ingredients: Spoon the flour into the bowl but do not mix yet. Sprinkle baking soda and kosher salt over the flour, then lightly stir the dry ingredients together with a teaspoon.
7. Mix Wet and Dry Ingredients: Turn the mixer on low to combine the dry ingredients into the dough. Stop once the dough just comes together, with some flour still visible, scrape the bowl and continue mixing until no streaks remain. Avoid overmixing to keep cookies tender.
8. Shape Dough Balls: Use a cookie scoop or your hands to form dough balls about 1 1/2 inches in diameter.
9. Arrange on Baking Sheets: Place the dough balls spaced about two inches apart on prepared baking sheets (approximately 12 per 11×17 inch sheet), as the cookies will spread more due to the jam.
10. Press with Fork: Dip a fork into flour or sugar to prevent sticking, then gently press down in a cross-hatch pattern on each cookie to about 1/2 inch thickness, re-dipping the fork as needed.
11. Add Jam Dollops: Stir the seedless jam to smooth lumps. Carefully spoon about 1 teaspoon of jam onto the center of each cookie, ensuring it stays in place to avoid spreading onto the baking sheet.
12. Bake Cookies: Place the baking sheets in the oven and bake for 13-15 minutes. The cookies are done when the edges are set with very slight browning.
13. Cool Slightly: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
14. Optional Garnish: For presentation, add a bit more jam on top of each cookie, then drizzle with melted peanut butter and sprinkle chopped peanuts as desired.
15. Store or Freeze: Store finished cookies in an airtight container for up to 3 days. For freezing, shape and press dough balls with a fork, freeze on a baking sheet before transferring to a ziplock bag. Bake from frozen with an additional 1-3 minutes baking time, adding jam before or after freezing.

Notes

• Using a fork dipped in sugar or flour helps create the iconic peanut butter cookie pattern without sticking.
• Do not under bake these cookies; the jam keeps them moist, so bake until edges just brown for best texture and structure.
• You can use crunchy peanut butter if you prefer added texture.
• The dough freezes well, shaped and pressed; bake from frozen adding a few minutes to baking time.
• Adding extra jam and garnishes after baking enhances the cookie’s appearance and flavor.
• Store cookies in a tightly sealed container for up to 3 days for best freshness.

Keywords: peanut butter cookies, jelly cookies, jam cookies, peanut butter and jelly, classic cookies, easy cookies, dessert recipes