These Peanut Butter and Jelly Cookies take the classic PB&J sandwich and turn it into a soft, chewy, and nostalgic treat! With a rich peanut butter cookie base and a sweet jam-filled center, these cookies are perfect for snacks, school lunches, or an indulgent dessert.
They’re easy to make, require simple pantry ingredients, and bake up beautifully every time. If you love peanut butter, these PB&J thumbprint cookies are a must-try!
Ingredients for Peanut Butter and Jelly Cookies
the Peanut Butter Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
the Jelly Filling:
- ½ cup (120g) fruit jam or jelly (strawberry, raspberry, or grape)
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or hand mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Small spoon or piping bag
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the Peanut Butter Cookie Dough
- In a large mixing bowl, cream butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the peanut butter mixture until just combined.
3. Shape & Fill the Cookies
- Roll dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Fill each indentation with ½ teaspoon of jam (or use a piping bag for precision).
4. Bake & Cool
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips for the Best PB&J Cookies
Use creamy peanut butter – Natural peanut butter can be too oily, affecting texture.
Don’t overfill with jam – A small amount prevents it from overflowing while baking.
Chill the dough for 30 minutes – Helps the cookies hold their shape better.
Common Mistakes to Avoid
Overbaking the cookies – They should be soft when removed from the oven; they firm up as they cool.
Skipping the parchment paper – It prevents cookies from sticking and ensures even baking.
Using chunky peanut butter – Smooth peanut butter creates the best texture.
Serving and Presentation Ideas
- Serve warm with a glass of cold milk or a cup of tea.
- Dust with powdered sugar for an elegant touch.
- Drizzle with melted peanut butter or white chocolate for extra indulgence.
How to Store & Reheat Leftovers
Storage:
- Store in an airtight container at room temperature for up to 5 days.
Freezing:
- Unbaked dough: Freeze cookie dough balls for up to 3 months. When ready to bake, thaw slightly, fill with jam, and bake as directed.
- Baked cookies: Freeze in a single layer, then transfer to an airtight container for up to 2 months.
Variations and Substitutions
- Make it nut-free – Use sunflower seed butter instead of peanut butter.
- Try different fillings – Swap jelly for Nutella, chocolate ganache, or caramel.
- Make it gluten-free – Use a 1:1 gluten-free flour blend.
What to Serve with PB&J Cookies
- Hot cocoa or coffee for a cozy treat.
- Vanilla ice cream for a peanut butter & jelly ice cream sandwich.
- Fresh berries to complement the fruity jam filling.
Frequently Asked Questions (FAQ)
Can I use crunchy peanut butter?
Yes, but the texture may be slightly different. Creamy peanut butter gives the best results.
Why did my jam run over the cookies?
Too much jam or overfilling can cause spillage. Use only ½ teaspoon per cookie.
Can I use homemade jam?
Absolutely! Thicker jam works best to prevent spreading during baking.
Conclusion
These Peanut Butter and Jelly Cookies combine classic flavors with a fun twist, making them a must-try treat for any PB&J lover! With their soft, chewy texture and perfect jam-filled centers, they’re delicious for any occasion.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more delicious cookie recipes!
Calories Per Serving
Approximate Calories: 180 kcal per cookie (based on 24 cookies).
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serves: 24 cookies
Print
Peanut Butter and Jelly Cookies – Soft, Chewy & Irresistible!
- Total Time: 27 minutes
Description
These PB&J cookies are soft, chewy, and packed with peanut butter flavor! Filled with jam, they’re the perfect nostalgic treat!
Ingredients
For the Peanut Butter Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Jelly Filling:
- ½ cup (120g) fruit jam or jelly (strawberry, raspberry, or grape)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the Peanut Butter Cookie Dough
- In a large mixing bowl, cream butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the peanut butter mixture until just combined.
3. Shape & Fill the Cookies
- Roll dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Fill each indentation with ½ teaspoon of jam (or use a piping bag for precision).
4. Bake & Cool
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
✔ Use creamy peanut butter – Natural peanut butter can be too oily, affecting texture.
✔ Don’t overfill with jam – A small amount prevents it from overflowing while baking.
✔ Chill the dough for 30 minutes – Helps the cookies hold their shape better.
- Prep Time: 15
- Cook Time: 12
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 24
- Calories: 180