Peanut Butter and Jelly Cookies

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Get all the flavor of a classic PB&J on white bread with these easy to make Peanut Butter and Jelly Cookies! A delicious, soft peanut butter cookie is topped with jelly and a peanut butter drizzle in this easy recipe you can make in under 30 minutes.

Step into a world of delicious nostalgia with our Peanut Butter and Jelly Cookies. Imagine biting into a soft, irresistible cookie infused with the rich, nutty flavor of peanut butter and topped with fruity jam. It’s like reliving your favorite childhood snack in a whole new way.

These cookies bring together the best of both worlds – the classic combo of peanut butter and jelly – but with a delightful twist. Each cookie is a perfect balance of chewiness and crunchiness, and the peanut butter flavor shines through in every bite.

And here’s the twist: a dollop of fruity jam sits right on top of these golden-brown gems. It’s a burst of sweetness that complements the peanut butter perfectly, creating a taste sensation that’s hard to resist.

Why I love this recipe

• ready in under 30 minutes start to finish
• you probably already have all the ingredients on hand
• PB&J deliciousness in every bite!

Ingredients

• butter
• granulated and brown sugars
• salt
• peanut butter
• egg
• vanilla extract
• all-purpose flour
• baking soda
• jelly

Step by step

1. Preheat the oven and line a baking sheet with parchment paper.
2. Cream together butter, sugars, and salt.
3. Add peanut butter, egg, and vanilla and whisk until fully combined.
4. Add flour and baking soda and use a rubber spatula or wooden spoon to fold together until a thick dough forms.
5. Use a cookie scoop or spoon to scoop 2″ balls of dough onto the cookie sheet. Space cookies 2 inches apart.
6. Use the back of the cookie scoop or spoon to make an indentation in the middle of each cookie.
7. Place a large teaspoonful of jelly into the indent on each cookie.
8. Bake for 13 minutes or until edges are slightly brown.
9. Let cool for 5 minutes. Meanwhile, melt a few tablespoons of peanut butter in the microwave and place in a piping bag or sandwich bag with the corner snipped.
10. Add extra jelly if desired, then top with a swirl of melted peanut butter.

Tips for best results

• Change up the flavor of the cookies by trying out different jams and jellies. I used grape in my photos but strawberry, raspberry, and apricot are delicious as well.
• Add a crunch to the cookie by choosing crunchy peanut butter instead of creamy.
• If you make the cookies larger or smaller than the 2″ cookie scoop I used you will have to adjust the baking time accordingly. Bake until the edges are just browned and set.

Storage

Store cookies in an airtight container at room temperature for up to 3 days.

To freeze cookies before baking, scoop out onto a cookie sheet and make the indentation first. Freeze on the cookie sheet then transfer to a freezer bag or freezer-safe container (affiliate link). Freeze up to 3 months.

Thaw overnight in the refrigerator or at room temperature on a cookie sheet. Once thawed, fill with jelly and bake.

You can also freeze the cookies after baking by using the same method: first freeze in a single layer on a plate or baking sheet then transfer to a freezer bag or freezer-safe container (affiliate link). Thaw at room temperature.

If you try this recipe please comment and rate it below, I love hearing from you!

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