If you’ve ever craved the sweet nostalgia of a childhood favorite reinvented, the Peanut Butter and Jelly Cookies Recipe delivers that perfect combination of creamy peanut butter, fruity jam, and a soft, chewy cookie texture in every bite. These delightful treats are not just another cookie—they are an homage to the classic PB&J sandwich, transforming it into an irresistible dessert that’s perfect for lunchboxes, after-school snacks, or festive gatherings. Whether you are a seasoned baker or trying cookies for the first time, this recipe is approachable, fun, and packed with flavor.
Thank you for reading this post, don't forget to subscribe!Imagine biting into a warm, soft peanut butter cookie, revealing a luscious, jam-filled center that bursts with sweet strawberry flavor. Every cookie offers the perfect balance of nutty richness and fruity sweetness, creating a treat that appeals to both kids and adults alike. Follow along as we explore every detail of making these charming cookies and uncover expert baking tips to elevate your PB&J game.
Why You’ll Love This Peanut Butter and Jelly Cookies Recipe
Soft and Chewy Texture: Perfectly tender on the inside with lightly crisp edges.
Nostalgic Flavor: Classic peanut butter and strawberry jam combination that evokes childhood memories.
Quick & Easy: Prep, bake, and enjoy in under an hour.
Kid-Friendly: Great for lunchboxes, parties, or baking with little helpers.
Customizable Jam Filling: Swap strawberry jam for raspberry, blueberry, or any favorite fruit spread.
Perfect Gift Idea: Wrap them up for holidays or special occasions.
Budget-Friendly Ingredients: Uses pantry staples with minimal fuss.
Make-Ahead & Freeze: Dough and baked cookies store well for future enjoyment.
Ingredients for Peanut Butter and Jelly Cookies Recipe
For the Cookies:
1 stick (113 grams) unsalted butter, softened
1 cup (270 grams) creamy natural peanut butter, well stirred
1 cup (200 grams) packed light brown sugar
¾ cup (150 grams) granulated sugar
2 ¾ cups (349 grams) bleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
2 large eggs, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
For the Filling:
¾ cup (240 grams) chilled strawberry jam or jelly
Substitution Tips:
Use almond or cashew butter for a nutty variation.
Try sugar-free or fruit-only jams for a healthier twist.
Coconut sugar can replace brown sugar for a rich caramel undertone.
Step-by-Step Instructions
1. Prepare the Jam Filling
Spoon teaspoon-sized mounds of strawberry jam onto a plate lined with parchment paper. Freeze for 15 minutes to firm the jam, making it easier to handle during assembly.
2. Mix the Wet Ingredients
Melt the butter in a microwave-safe bowl in 20-second increments until fully liquefied. Stir in creamy peanut butter until smooth. Add both sugars and mix until creamy. Allow to cool slightly before adding eggs.
3. Combine Dry Ingredients
Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Slowly mix into the peanut butter mixture until just combined to prevent overworking the dough.
4. Add Eggs, Milk, and Vanilla
Incorporate the eggs, milk, and vanilla extract. Stir gently until dough forms a cohesive ball.
5. Preheat Oven & Prepare Baking Sheets
Preheat oven to 350°F (175°C) and line rimmed baking sheets with parchment paper.
6. Shape Cookies & Add Jam
Scoop dough with a 3-tablespoon cookie scoop and roll into balls.
Flatten each ball into a disk approximately 3 inches in diameter.
Place a frozen jam portion in the center of each disk and fold edges over to seal. Smooth seams and optionally roll in granulated sugar.
7. Bake
Bake for 12–14 minutes, until edges are set and centers remain slightly soft. Allow to cool on baking sheets for 10 minutes before transferring to wire racks.
Pro Tips for Perfect PB&J Cookies
How do I prevent jam from leaking?
Freeze the jam portion before assembly and seal dough edges tightly. Avoid overfilling.
Can I make cookies in advance?
Yes! Cookie dough can be refrigerated up to 3 days or frozen for up to 3 months. Bake straight from frozen, adding 2–3 extra minutes.
How can I make cookies softer?
Add an extra teaspoon of milk or slightly underbake by 1–2 minutes.
Best Ways to Serve
Pair with cold milk or a warm cup of tea.
Serve as lunchbox treats or party platters.
Nutrition (per cookie, approx.)
Calories: 210 kcal
Protein: 5 g
Carbs: 28 g
Fat: 10 g
Fiber: 1.5 g
Sugars: 15 g
Storage & Leftovers
Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Freeze baked cookies up to 3 months. Reheat in 300°F oven for 5–7 minutes.
Dough: Freeze unbaked dough balls, then bake when needed.
FAQ About Peanut Butter and Jelly Cookies Recipe
Q: Can I use other types of nut butter?
A: Yes, almond, cashew, or sunflower seed butter works well and offers a different flavor profile.
Q: Can these cookies be made gluten-free?
A: Substitute all-purpose flour with a gluten-free blend. Add 1 tsp xanthan gum if not included.
Q: Are these cookies kid-friendly?
A: Absolutely! Soft texture and fruity centers make them ideal for children.
Q: Can I use other jams?
A: Experiment with raspberry, blueberry, or apricot for new flavors.
Variations
Vegan PB&J Cookies: Use flax eggs and plant-based butter.
Mini PB&J Bites: Make smaller cookies for parties or snacks.
Chocolate PB&J Cookies: Add chocolate chips or drizzle melted chocolate on top.
Seasonal Jam Fillings: Swap strawberry for cranberry in winter or peach in summer.
Conclusion
The Peanut Butter and Jelly Cookies Recipe combines nostalgia, flavor, and convenience into one irresistible treat. Soft, chewy, and jam-filled, these cookies are perfect for every occasion—from school lunches to holiday gifting. Experiment with flavors, share with loved ones, and watch how quickly these cookies disappear!