Peanut Butter and Jelly Cookies Recipe

I can’t tell you how many times I’ve found comfort in classic flavors, and this Peanut Butter and Jelly Cookies Recipe takes that nostalgia and bakes it into something utterly irresistible. These cookies are the perfect mix of soft, chewy peanut butter goodness with a sweet, fruity jam surprise right in the center. It’s like biting into your childhood sandwich, but way better because it’s a cookie!

What truly makes this recipe special is how simple it is to whip up, yet it delivers a cookie that’s bursting with flavor and texture. Whether you’re making these for an afternoon snack, a lunchbox treat, or a casual get-together, they never fail to impress. Trust me, once you try this Peanut Butter and Jelly Cookies Recipe, it might just become a staple in your kitchen rotation.

Ingredients You’ll Need

The ingredients in this Peanut Butter and Jelly Cookies Recipe come together in a way that is both classic and comforting. Each element plays a role in balancing the cookie’s texture and flavor—from creamy peanut butter to that sweet jam center, every component is worth sourcing thoughtfully.

• Creamy peanut butter: Opt for a smooth variety for easy mixing and that classic rich peanut flavor.
• Granulated sugar: Adds sweetness and helps the cookies brown beautifully.
• Brown sugar: Packed tightly, it brings moisture and a hint of caramel flavor.
• Unsalted butter: Softened for easy creaming; use unsalted so you can control the saltiness.
• Large eggs: Room temperature eggs blend better and add structure.
• Vanilla extract: Enhances the overall flavor with a warm, sweet note.
• Baking soda and baking powder: These leavening agents work together to give a lightness that balances the dough’s density.
• Salt: Just a touch to elevate all the sweet and nutty flavors.
• All-purpose flour: The base of the dough — make sure it’s fresh for the best rise and texture.
• Strawberry jam: Choose your favorite jam here; strawberry is classic, but raspberry or grape can work too.

Variations

One of the best parts about this Peanut Butter and Jelly Cookies Recipe is how easy it is to make your own. I love to experiment with mix-ins and adjust the jam to suit whatever I have on hand or what you might prefer.

• Use crunchy peanut butter: For an extra nutty texture that adds a nice contrast to the soft cookie.
• Swap out the strawberry jam: Try raspberry, blueberry, or even apricot jam for a different fruity twist — I’ve found raspberry jam brings a nice tartness that balances the sweetness well.
• Make them vegan: Use a plant-based butter substitute and flax eggs instead of regular eggs to make this recipe vegan-friendly.
• Add chocolate chips: For a peanut butter and jelly chocolate chip cookie combo, sneaking in some dark or milk chocolate chips works wonders.
• Gluten-free option: You can swap all-purpose flour for a 1:1 gluten-free baking flour blend and enjoy these cookies without worrying about gluten.

How to Make Peanut Butter and Jelly Cookies Recipe

Step 1: Creaming Your Butter and Sugars

Start by combining the softened unsalted butter with both granulated and brown sugars. I usually use a stand mixer or hand mixer on medium speed and cream until the mixture is light, fluffy, and combined well — this usually takes about 3 to 4 minutes. It’s key to get this part right because it gives the cookie its soft texture and a little airiness. Don’t rush, and scrape down the bowl as needed to make sure everything is well blended.

Step 2: Adding Peanut Butter, Eggs, and Vanilla

Next up, add the creamy peanut butter and mix until completely smooth. Then crack in your eggs, making sure they’re at room temperature so they don’t cause the butter to seize up, and the vanilla extract. Beat everything together until smooth and well combined. This is where your dough really starts to smell amazing — the peanut butter scent just fills the kitchen!

Step 3: Mixing in Dry Ingredients

In a separate bowl, whisk together the baking soda, baking powder, salt, and all-purpose flour. Then gradually add this dry mixture into your wet ingredients, mixing on low speed or folding by hand. The dough will get thick and a bit sticky, which is perfect — don’t overmix or your cookies might turn out tough. This is a place where patience pays off, so take your time here!

Step 4: Forming the Cookies and Adding the Jam

Here’s my favorite part: lovingly shaping the cookies. Scoop about 2 tablespoons of cookie dough, flatten it slightly in your palm, and add a small dollop (about a teaspoon) of strawberry jam right in the center. Then gently fold the dough around the jam, rolling it back into a ball so the jam’s sealed inside. This step might feel a little messy at first, but trust me, it’s worth it for that glorious jam surprise inside every bite.

Step 5: Baking to Perfection

Place the cookies about 2 inches apart on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. You’ll want to look for just the edges turning golden while the center stays soft — that’s your sign to take them out. Let them cool on the sheet for a few minutes before moving to a rack; they firm up as they cool, but stay deliciously tender.

How to Serve Peanut Butter and Jelly Cookies Recipe

Garnishes

I like a quick drizzle of melted peanut butter over the cooled cookies to amp up the nutty goodness. Sometimes, I dust just a touch of powdered sugar for a little visual sweetness. Fresh strawberry slices on the side never hurt either if you want a fresh counterpoint to the baked treat.

Side Dishes

When I serve these Peanut Butter and Jelly Cookies, I usually pair them with a tall glass of cold milk — the classic combo just works. If you want something a bit different, a cup of hot tea or coffee also brings out those comforting flavors beautifully. For a fun brunch twist, consider adding some fresh fruit or yogurt on the side.

Creative Ways to Present

For birthdays or parties, I’ve shaped these cookies into mini sandwich stacks, decorating the tops with extra jam or peanut butter drizzle to look extra festive. Another idea that’s been a hit is presenting them in a lined gift box with a little handwritten note about the recipe — perfect for sharing with friends or neighbors!

Make Ahead and Storage

Storing Leftovers

These cookies actually keep really well in an airtight container at room temperature for about 3 days. I like to separate layers with parchment paper to avoid sticking. If you want to keep them fresher longer, storing in the fridge will extend their life up to a week — just be sure to bring them back to room temp before serving.

Freezing

Freezing is a great option! I usually freeze the unbaked cookie dough balls on a sheet tray first, then transfer them to a zipped freezer bag. When you’re ready, just bake straight from frozen, adding a couple of extra minutes to the bake time. If you’ve baked the cookies first, wrap them tightly and freeze in a container — they thaw beautifully within a few hours.

Reheating

To bring the cookies back to that just-baked softness, I pop them in a microwave for about 10-15 seconds or warm in a low oven (around 300°F) for 5 minutes. This little reheating trick revives their fresh-baked texture and the gooey jam inside.

FAQs

Final Thoughts

This Peanut Butter and Jelly Cookies Recipe holds a special place in my heart — it’s simple, nostalgic, and just downright delicious. Whenever I bake these, I’m reminded of childhood memories, afternoon snacks with friends, and that warm, fuzzy feeling of home. I really hope you give this recipe a go because it’s an easy way to bring a little joy and a lot of flavor into your kitchen. Happy baking, and enjoy every bite!

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