Who doesn’t love a good peanut butter and jelly sandwich? It’s the ultimate comfort food—simple, nostalgic, and so satisfying. Now imagine taking that classic combo and turning it into a soft, chewy cookie with a sweet, jammy center. That’s exactly what these Peanut Butter and Jelly Cookies are all about! They’re like a warm hug from your childhood but in dessert form, and honestly, they’re just as loved by adults as they are by kids. If you’re someone who loves a touch of nostalgia in your treats, these cookies are going to win you over.
What makes them even better is how versatile they are. These cookies are perfect for after-school snacks, bake sales, potlucks, or even as a fun weekend baking project. I mean, who wouldn’t want to show up to a party with a tray of peanut butter and jelly cookies? They’re also an amazing choice for holidays or gifting—something a little different that’s guaranteed to stand out. And let’s be real, they pair wonderfully with a cold glass of milk or a hot cup of coffee, so they’re just as perfect for curling up on the couch as they are for sharing with friends.
The best part? They’re super easy to make, even if baking isn’t usually your thing. The dough comes together quickly, and the crisscross pattern with a little dollop of jam makes them look so pretty and inviting. You don’t need any fancy techniques or ingredients—just some basic pantry staples and a love for peanut butter. Whether you’re baking with your kids or just treating yourself, these cookies are pure joy in every bite. So trust me, once you make them, they’re going to become a regular in your recipe rotation. Why wait? Go grab that peanut butter jar and get baking!
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Peanut Butter & Jelly Cookies
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 cup creamy peanut butter
- 1 large egg
- 2 tsp vanilla extract
- 1 & 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup seedless strawberry jam
- 1/2 cup seedless strawberry jam top baked cookies
- 1/2 cup creamy peanut butter melted, to drizzle baked cookies
- chopped peanuts to garnish
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Peanut Butter and Jelly Cookies
Set your oven to 350°F and prepare two baking sheets by lining them with parchment paper or silicone mats.
In a large mixing bowl or the bowl of a stand mixer, beat 1/2 cup of softened butter until smooth and creamy. Make sure to scrape down the sides of the bowl.
Add 3/4 cup of granulated sugar and 1/4 cup of packed brown sugar. Mix thoroughly until the mixture is fluffy, ensuring there are no butter lumps by scraping the bowl as needed.
Incorporate 1 cup of peanut butter into the mixture (smooth or crunchy works, but smooth is recommended). Blend well until fully combined.
Mix in 1 large egg and 1 teaspoon of vanilla extract, ensuring everything is well combined.
Add 1 1/2 cups of all-purpose flour to the bowl but don’t mix yet. Sprinkle 1 teaspoon of baking soda and 1/4 teaspoon of kosher salt over the flour. Lightly stir these dry ingredients together before turning on the mixer.
Use the mixer to combine the dry and wet ingredients until just incorporated. Scrape the bowl’s sides and bottom to ensure all the flour is mixed in, then stop once you no longer see streaks of flour. Avoid overmixing to keep the cookies soft.
Roll the dough into 1 1/2-inch balls. Place the dough balls on the prepared baking sheets, spacing them a couple of inches apart. Each 11×17-inch pan should fit about 12 cookies.
Dip a fork in sugar or flour to prevent sticking, then gently press it into each dough ball to create a crisscross pattern. Flatten the cookies to about 1/2-inch thick, re-dipping the fork as needed.
Stir 1/2 cup of seedless jam to remove lumps, then use a teaspoon to add a small dollop (about 1 teaspoon or less) to the center of each cookie. Be careful not to let the jam spill over the edges, as it may spread during baking.
Bake the cookies for 12-15 minutes, or until the edges are set and slightly golden. Avoid underbaking, as these cookies are delicate due to the jam.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
For an extra touch, you can add more stirred jam to the tops of the cooled cookies for presentation. Drizzle with melted peanut butter and sprinkle with chopped peanuts if desired
How to store your Peanut Butter and Jelly Cookies
Storing Baked Cookies
Baked cookies can be frozen for up to 2-3 months. Thaw at room temperature when ready to enjoy.
Room Temperature: Place the cookies in an airtight container or a resealable plastic bag. Layer parchment paper between cookies to prevent them from sticking together. Store at room temperature for up to 3-4 days.
Refrigeration: For longer storage, refrigerate the cookies in an airtight container with parchment paper between layers. They will stay fresh for about 1 week in the fridge. Allow them to come to room temperature before serving for the best texture.
Freezing Baked Cookies: Arrange the cookies in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then transfer them to a freezer-safe bag or container with parchment paper between layers.
Storing Cookie Dough for Later Baking
Freezing: Frozen dough balls can be baked straight from the freezer—just add an extra 1-2 minutes to the baking time.
Option 1: Freeze as a Block
Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag or container.
Thaw the dough in the refrigerator overnight before shaping and baking.
Option 2: Freeze Pre-Portioned Dough Balls
Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until firm (about 1-2 hours), then transfer them to a freezer-safe bag or container.
Refrigeration: Wrap the dough tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days. Let it sit at room temperature for about 10-15 minutes before scooping and baking.
Tools & Supplies for making Peanut Butter and Jelly Cookies
More Cookie Recipes to Bake:
Peanut Butter and Jelly Cookies
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 cup creamy peanut butter
- 1 large egg
- 2 tsp vanilla extract
- 1 & 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup seedless strawberry jam
- 1/2 cup seedless strawberry jam top baked cookies
- 1/2 cup creamy peanut butter melted, to drizzle baked cookies
- chopped peanuts to garnish
Instructions
- Set your oven to 350°F and prepare two baking sheets by lining them with parchment paper or silicone mats.
- In a large mixing bowl or the bowl of a stand mixer, beat 1/2 cup of softened butter until smooth and creamy. Make sure to scrape down the sides of the bowl.
- Add 3/4 cup of granulated sugar and 1/4 cup of packed brown sugar. Mix thoroughly until the mixture is fluffy, ensuring there are no butter lumps by scraping the bowl as needed.
- Incorporate 1 cup of peanut butter into the mixture (smooth or crunchy works, but smooth is recommended). Blend well until fully combined.
- Mix in 1 large egg and 1 teaspoon of vanilla extract, ensuring everything is well combined.
- Add 1 1/2 cups of all-purpose flour to the bowl but don't mix yet. Sprinkle 1 teaspoon of baking soda and 1/4 teaspoon of kosher salt over the flour. Lightly stir these dry ingredients together before turning on the mixer.
- Use the mixer to combine the dry and wet ingredients until just incorporated. Scrape the bowl's sides and bottom to ensure all the flour is mixed in, then stop once you no longer see streaks of flour. Avoid overmixing to keep the cookies soft.
- Roll the dough into 1 1/2-inch balls. Place the dough balls on the prepared baking sheets, spacing them a couple of inches apart. Each 11×17-inch pan should fit about 12 cookies.
- Dip a fork in sugar or flour to prevent sticking, then gently press it into each dough ball to create a crisscross pattern. Flatten the cookies to about 1/2-inch thick, re-dipping the fork as needed.
- Stir 1/2 cup of seedless jam to remove lumps, then use a teaspoon to add a small dollop (about 1 teaspoon or less) to the center of each cookie. Be careful not to let the jam spill over the edges, as it may spread during baking.
- Bake the cookies for 12-15 minutes, or until the edges are set and slightly golden. Avoid underbaking, as these cookies are delicate due to the jam.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- For an extra touch, you can add more stirred jam to the tops of the cooled cookies for presentation. Drizzle with melted peanut butter and sprinkle with chopped peanuts if desired.
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