The first time I made these Peanut Butter and Jelly Cookies, I wasn’t aiming for perfection—I was simply craving something nostalgic. I grew up on peanut butter and jelly sandwiches, and transforming that flavor into a cookie felt like the ultimate comfort bake. As I mixed the dough and scooped the first batch onto the tray, the scent alone brought back memories of school lunches and carefree afternoons. Baking them for the first time wasn’t just about satisfying a sweet tooth—it was about reliving a simpler time.
These cookies are now a staple in my kitchen, and every time I make them, the smell of peanut butter baking in the oven feels like a warm hug. I especially love how simple they are to prepare, yet how elegant they can look with that glossy jam center. The contrast between the nutty, slightly salty base and the sweet, fruity filling creates a harmony that’s hard to resist. And honestly, who can say no to a cookie that’s chewy in the center and slightly crisp around the edges?
I often get asked if these cookies are more for kids or adults—and the truth is, they’re for everyone. They vanish just as quickly at a bake sale as they do during a cozy weekend tea. What makes them even more special is that you can personalize them so easily. Use strawberry jam, grape jelly, or even a berry mix depending on your mood or what’s in the fridge. Every variation adds its own charm.
So if you’re searching for a cookie that’s equal parts heartwarming and delicious, these Peanut Butter and Jelly Cookies will not disappoint. They’re simple, they’re satisfying, and they carry a flavor legacy that most of us hold dear.
Just wait until your kitchen smells like mine did.
Ingredients:
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1 cup creamy peanut butter (unsweetened, natural works best)
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup fruit jelly or jam (strawberry, grape, or your favorite)
How to Bake Peanut Butter and Jelly Cookies:
Start by preheating your oven to 350°F (175°C). Then, line two baking sheets with parchment paper. This step ensures the cookies don’t stick and helps with an even bake.
In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This process should take about 2–3 minutes. Adding the sugars at this stage helps give the cookies that lovely chewiness later on.
Next, beat in the egg and vanilla extract. Make sure everything is well combined. The egg helps bind the ingredients together, while the vanilla adds a subtle depth of flavor that complements the peanut butter beautifully.
Now it’s time to mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix—this keeps the cookies tender.
Using a small cookie scoop or a spoon, shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. This spacing gives them room to spread slightly.
Once all the dough is portioned out, use your thumb or the back of a spoon to gently press an indentation into the center of each cookie. Be sure not to press all the way through.
Carefully fill each indentation with about half a teaspoon of jelly or jam. Don’t overfill, or it may spill over during baking.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers will still look soft but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period helps the structure set and keeps the jam from sliding off.
Once cooled, enjoy these delightful cookies with a cup of tea, or pack them in lunchboxes for a sweet surprise.
How Long to Bake Peanut Butter and Jelly Cookies
When it comes to baking these cookies just right, timing and texture are key. I usually bake them at 350°F (175°C) for around 10 to 12 minutes. The ideal sign that they’re ready is a light golden color forming around the edges while the center remains soft and slightly puffed. Don’t wait for the cookies to look fully baked in the center before removing them from the oven—overbaking will dry them out. Instead, trust that they will finish setting as they cool on the tray for about five minutes.
If you’re using a fan-assisted (convection) oven, reduce the temperature to 325°F (160°C) and bake for the same time. Always rotate the tray halfway through the baking process to ensure even cooking. If you prefer a crisper texture, you can let them bake for a minute longer, but watch closely to avoid browning the jelly too much.
How to Store Leftovers
These cookies store beautifully and taste just as good the next day. Once cooled completely, place them in an airtight container. Keep the container at room temperature and enjoy the cookies within four days for optimal freshness. If you live in a warmer climate or want to extend their life, refrigerate them—they’ll stay fresh for up to a week.
To store long-term, freeze them. Lay them flat in a single layer on a tray to freeze individually before transferring to a freezer-safe bag or container. This way, they won’t stick together. They can be frozen for up to three months. To enjoy later, let them thaw at room temperature, or reheat briefly in the oven for a just-baked taste.
Tips for Perfect Peanut Butter and Jelly Cookies
One of the best tips I’ve learned is to chill the dough for about 20 minutes before shaping. This helps reduce spreading and gives a slightly thicker cookie. It’s a small extra step that makes a noticeable difference.
Always use parchment paper or a silicone baking mat. Not only does it prevent sticking, but it also promotes even browning on the bottom.
Be mindful with the jelly—use a thicker fruit spread if possible. Thinner jams tend to bubble over and create sticky puddles. If your jam is very runny, consider reducing it on the stove for a few minutes to thicken before using.
Want a stronger peanut flavor? Lightly toast the flour in a pan for a few minutes before using it. This adds a nutty aroma that pairs beautifully with the peanut butter.
If you’re baking for a crowd, make a double batch. These cookies go fast, and they’re even more irresistible when shared.
Frequently Asked Questions
1. Can I make these cookies gluten-free?
Yes, absolutely. To make these cookies gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binding agent. The texture might be slightly softer, but the flavor remains rich and satisfying. Also, always double-check that your peanut butter and jam are certified gluten-free, as some brands may include additives.
2. What kind of peanut butter works best for this recipe?
I recommend using creamy, unsweetened natural peanut butter for the best results. It gives the cookies a smooth texture and deep peanut flavor. However, if you prefer a bit of crunch, feel free to use crunchy peanut butter—just know that the dough may be a bit more crumbly. Avoid using peanut butter spreads that contain hydrogenated oils or extra sugar, as they can affect both flavor and consistency.
3. Can I use other nut or seed butters instead of peanut butter?
Definitely. If you’re catering to peanut allergies or simply want a flavor variation, you can substitute almond butter, cashew butter, or even sunflower seed butter. Keep in mind that these alternatives can alter the taste slightly, but they work well in the recipe. Some of them may be oilier or thicker, so you might need to adjust the flour slightly if the dough feels too wet or dry.
4. How can I keep the jam from leaking during baking?
A great trick is to create a deeper well in the cookie using the back of a measuring spoon or your thumb. Make sure the sides of the well are slightly elevated to hold the jam in place. Also, using a thicker jam or jelly helps—one that isn’t too runny. If your jam is too liquid, refrigerate it before using or heat it gently on the stove to reduce it, then cool before filling the cookies. This keeps the filling beautifully centered and prevents mess on the baking sheet.
Peanut Butter and Jelly Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Peanut Butter and Jelly Cookies are a nostalgic twist on a classic favorite. Soft, chewy peanut butter cookies are filled with fruity jam centers, offering the perfect balance of sweet and salty in every bite. Whether you’re baking for kids, sharing with friends, or treating yourself, these cookies never fail to impress!
Ingredients
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1 cup creamy peanut butter (unsweetened, natural works best)
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup fruit jelly or jam (strawberry, grape, or your favorite)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract until fully combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
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Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
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Press a small indentation into the center of each cookie using your thumb or the back of a spoon.
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Fill each indentation with about 1/2 teaspoon of jam or jelly.
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Bake for 10–12 minutes or until edges are lightly golden.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Chill the dough for 20 minutes before shaping to reduce spreading.
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Use thicker jams to prevent overflow while baking.
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Substitute peanut butter with almond, cashew, or sunflower seed butter if needed.
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For gluten-free, use a 1:1 gluten-free flour blend with binding agents.
- Prep Time: 15 minutes
- Cook Time: 12 minutes