Go Back
–+ servings
A peanut butter and jelly cookie with a bite missing overlapping another cookies.
Print

Peanut Butter & Jelly Cookies

Peanut butter & jelly cookies are soft peanut butter cookies with sweet jam throughout. The cookies can be made in less than 30 minutes with no chilling necessary.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies
Calories 170kcal
Author Kate @ I Heart Eating

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
US Customary - Metric

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

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg