Short description
Peanut Butter and Jelly Cookies are a delightful twist on the nostalgic PB&J sandwich, featuring soft, tender peanut butter cookies crowned with a sweet dollop of jam. Perfect for any occasion, these cookies combine classic flavors into a charming and crowd-pleasing treat.
Why You’ll Love This Recipe
This recipe delivers the perfect balance of sweet and salty flavors with a soft, melt-in-your-mouth texture. The simplicity of peanut butter and jam, paired with an easy preparation process, makes these cookies a wonderful choice for baking with kids or creating a quick yet satisfying dessert. With endless jam options, you can personalize each batch to your favorite fruity flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1/2 cup unsalted butter, softened
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3/4 cup creamy peanut butter
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup favorite jam or jelly (strawberry, grape, or raspberry recommended)
Directions
Prepare the Dough
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Shape the Cookies
Scoop about 1 1/2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a spoon to create a small indent in the center of each cookie.
Add the Jam
Fill each indent with about 1/2 teaspoon of jam. Be careful not to overfill, as it may spill over during baking.
Bake
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 24 cookies.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 150 kcal per cookie
Variations
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Different nut butters: Substitute almond butter or cashew butter for a unique twist.
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Flavorful jams: Try using apricot, blackberry, or mixed berry jam for different flavor profiles.
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Vegan option: Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
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Crunchy peanut butter: For added texture, use crunchy peanut butter instead of creamy.
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Chocolate addition: Add a few mini chocolate chips to the dough for a chocolate-peanut butter combination.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To enjoy after freezing, simply thaw at room temperature. Reheating is not necessary but if desired, warm in a microwave for about 5-8 seconds for a freshly baked feel.
FAQs
Can I use natural peanut butter for this recipe?
Yes, but ensure it is well-stirred and not too oily for the best texture.
How do I prevent the jam from spilling over during baking?
Make a deep enough indent and avoid overfilling with jam.
Print
Peanut Butter and Jelly Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut Butter and Jelly Cookies are soft, tender, and filled with a nostalgic burst of sweet jam, delivering the classic PB&J flavor in every bite. These easy homemade cookies are perfect for family gatherings, lunchbox treats, or anytime you need a cozy, kid-friendly dessert!
Ingredients
-
1/2 cup unsalted butter, softened
-
3/4 cup creamy peanut butter
-
1/2 cup granulated sugar
-
1/2 cup packed brown sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1 1/2 cups all-purpose flour
-
1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup favorite jam or jelly (strawberry, grape, or raspberry)
Instructions
-
Prepare the Dough:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. -
Shape the Cookies:
Scoop about 1 1/2 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a spoon to gently press an indent into the center of each ball. -
Add the Jam:
Fill each indent with about 1/2 teaspoon of your favorite jam. Be careful not to overfill to prevent spillage during baking. -
Bake:
Bake for 10–12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Use different jam flavors for a colorful and flavorful cookie assortment.
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For a crunchier cookie, bake for an additional 1–2 minutes.
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Store cookies in an airtight container for up to 5 days at room temperature.
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