Peanut Butter and Jelly Cookies bring the classic PB&J sandwich to cookie form. Soft peanut butter cookies with a jam-filled center make a fun, nostalgic treat for kids and adults alike.
Servings: About 24 cookies
Cooking Time: 10–12 minutes per batch
Cuisine: American, Kids’ Dessert
Why You’ll Love PB&J Cookies
These cookies capture the beloved flavors of a peanut butter and jelly sandwich in a soft, chewy cookie. The peanut butter dough is rich and tender, while the jam center adds a sweet, fruity burst.
They’re perfect for bake sales, school events, or an after-school snack. Their familiar flavor makes them a hit with kids, while the cookie format feels special enough for guests.
Ingredients for Peanut Butter and Jelly Cookies
The recipe uses simple pantry staples.
- Peanut butter (creamy or crunchy) forms the base and main flavor.
- Jam or jelly—strawberry, raspberry, or grape—fills the centers.
- Brown and granulated sugars add sweetness and chewiness.
- Flour, baking soda, egg, and vanilla complete the cookie dough.
You can adjust the jam type to match your favorite sandwich combo.
How to Make PB&J Cookies
The method is similar to classic peanut butter cookies, with a jam-filled twist.
- Make the dough: Cream peanut butter with butter and sugars, then beat in egg and vanilla. Mix in flour, baking soda, and salt until a soft dough forms.
- Shape and indent: Roll dough into balls and place on a lined baking sheet. Use your thumb or the back of a spoon to make a well in each.
- Add jam: Fill each well with a small spoonful of jam, being careful not to overfill.
- Bake: Cook until the edges are set but centers remain soft. Let cool on the sheet briefly before transferring to a rack.
Tips for Perfect PB&J Cookies
These tips help you avoid common issues.
- Use thick jam rather than very runny jelly to prevent spreading.
- Don’t overfill the wells; a little jam goes a long way.
- For extra peanut flavor, press a few peanut butter chips around the jam.
- Store in a single layer or with parchment between layers to protect the jam centers.
Serving, Storing, and Variations
These cookies are versatile and kid-friendly.
- Pair with milk, coffee, or tea for a comforting snack.
- Pack in lunch boxes as a fun, sweet treat.
- Try different jams like apricot, blackberry, or mixed berry.
- Add chocolate chips or oats to the dough for extra texture.
Peanut Butter and Jelly Cookies
Ingredients
- 1 cup 250 g creamy or crunchy peanut butter
- 1/2 cup 115 g unsalted butter, softened
- 1/2 cup 100 g brown sugar
- 1/2 cup 100 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups 160 g all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 –3/4 cup jam or jelly strawberry, raspberry, or grape
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in egg and vanilla until well combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets. Use your thumb or the back of a small spoon to make a well in the center of each.
- Fill each well with about 1/2 teaspoon of jam, being careful not to overfill.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
