Peanut butter & jelly cookies are soft, easy to make, and packed with peanut butter flavor. Made in one bowl with no chilling, they’re ready in under 30 minutes and are perfect for a quick treat any time.
Peanut butter cookies are a classic for a reason, but these peanut butter and jelly cookies take the classic up a notch. These cookies bake up soft with a tender texture and plenty of peanut butter and jelly flavor in every bite.
The dough comes together in one bowl with just a few ingredients, and there’s no need to chill before baking, so you can go from mixing to warm cookies in under 30 minutes. The cookies are perfect for lunch boxes, after-school snacks, or anytime you want a quick, easy treat that doesn’t require a lot of effort.
Ingredient notes and substitutions
- Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Peanut butter: You’ll want peanut butter like Jiff or Skippy for this recipe. I don’t recommend using natural peanut butter in this recipe.
- Flour: You can weigh the flour (click “metric” just above the ingredients) or sift, lightly spoon into a measuring cup, and level without packing.
- Jam: It’s important to use jam and not jelly. Jam is thicker, and thin jelly, like grape jelly, can melt during baking.
How to make peanut butter & jelly cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
Step 2: In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, add butter, brown sugar, and granulated sugar. Beat until well combined, about 2-3 minutes.
Step 3: Add peanut butter, egg, and vanilla. Mix again until incorporated.
Step 4: Add dry ingredients (flour, baking powder, and salt). Stir in until just combined.
Step 5: Portion 1 ½ tablespoons of cookie dough (medium cookie scoop) and roll into a ball.
Step 6: Using a finger, create a small well in the center of the cookie. Add about ¼ teaspoon jam to fill the well.
Step 7: Pinch the dough back to try to seal in the jam. Roll back into a ball. Don’t worry if they’re a bit messy.
Step 8: Repeat until all dough is used, and place dough balls at least 2 inches apart on the prepared baking sheets.
Step 9: Bake for about 8-10 minutes. Let cookies cool completely on the baking sheet.
Recipe Tips!
- Jam: You can use your favorite flavor of jam in the cookies. Other flavors that work well are peach, apricot, and seedless raspberry.
- Baking: The cookies should look set but still soft in the center. They’ll continue to firm up as they cool. Slightly underbaking the cookies helps to keep them soft.
- Salty and sweet: If you want more salty and sweet flavor, you can use kosher salt in the cookies or sprinkle a little finishing salt over the cookies after baking.
Storage
Store the cookies in an airtight container for up to 3 days. If you live in a humid area or find that the jelly is getting too soft or runny, store the cookies in the refrigerator.
More easy peanut butter cookie recipes!
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Peanut Butter & Jelly Cookies
Equipment
Ingredients
- ½ cup salted butter at room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 cup peanut butter not natural
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons strawberry jam not jelly
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, add butter, brown sugar, and granulated sugar. Beat until well combined, about 2-3 minutes.½ cup salted butter, ½ cup light brown sugar, ½ cup granulated sugar
- Add peanut butter, egg, and vanilla. Mix again until incorporated.1 cup peanut butter, 1 large egg, 1 teaspoon vanilla extract
- Add flour, baking powder, and salt. Stir in until just combined.1 ½ cups all purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt
- Scoop 1 ½ tablespoons of dough and roll into a ball.
- Using a finger, create a small well in the center. Add about ¼ teaspoon jam to fill the well.
- Pinch the dough back to try to seal in the jam. Roll back into a ball. Don’t worry if they’re a bit messy.
- Repeat until all dough is used, and place dough balls at least 2 inches apart on the prepared baking sheets.
- Bake for about 8-10 minutes. The cookies should be set but still look soft in the centers. Let cookies cool completely on the baking sheet.
Notes
- Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Peanut butter: You’ll want peanut butter like Jiff or Skippy for this recipe. I don’t recommend using natural peanut butter in this recipe.
- Flour: You can weigh the flour (click “metric” just above the ingredients) or sift, lightly spoon into a measuring cup, and level without packing.
- Jam: It’s important to use jam and not jelly. Jam is thicker, and jelly can melt during baking.
- Nutrition values are estimates.
Nutrition
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