Name: Peanut Butter and Jelly Cookies
Prep time: 15 min
Cook time: PT-485718H57M17S
Total time: PT-485718H57M17S
Cuisine: American
Ingredients: 1 cup peanut butter (smooth or crunchy); 1/2 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup fruit jelly or jam (strawberry, grape, raspberry, or preferred flavor)

These peanut butter and jelly cookies bring a nostalgic twist to a classic flavor combo. Soft and chewy peanut butter cookies are filled with a dollop of sweet, fruity jelly, making each bite perfectly balanced between salty and sweet. They’re easy to make, fun to eat, and sure to remind me of childhood favorites.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peanut Butter Cookies:

1 cup peanut butter (smooth or crunchy)

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1 large egg

1/4 cup granulated sugar

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

For the Jelly Filling:

1/2 cup fruit jelly or jam (strawberry, grape, raspberry, or my favorite flavor)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until creamy and smooth.

Add the egg and vanilla extract, beating until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.

Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.

Using a fork, gently press each dough ball to flatten slightly and create a criss-cross pattern, being careful not to flatten completely.

Make a small indentation in the center of each cookie with your thumb or the back of a spoon, without pressing through.

Spoon about 1/2 teaspoon of jelly into each indentation, being careful not to overfill.

Bake for 10-12 minutes, until the edges are golden and cookies are set.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18-20 cookies. It takes roughly 15 minutes to prepare and 10-12 minutes to bake, so I usually have fresh cookies ready in under 30 minutes.

Variations

I like to experiment by swapping the jelly flavor—raspberry, blackberry, or even apricot work great. For a healthier twist, I sometimes use natural peanut butter and whole wheat flour. Crunchy peanut butter adds nice texture, while smooth peanut butter creates a more uniform cookie. Occasionally, I dust the cooled cookies lightly with powdered sugar for an extra touch of sweetness.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to 2 months. To reheat, I warm them gently in the microwave for 10-15 seconds or until just warmed through, which brings back the soft texture.

FAQs

Can I use any type of peanut butter?

Yes, both smooth and crunchy peanut butter work well. Crunchy adds texture, while smooth gives a more uniform cookie.

What jelly flavors work best?

Classic flavors like strawberry, grape, and raspberry are great, but I also love trying apricot or blackberry for something different.

Can I make these cookies gluten-free?

Yes! I substitute the all-purpose flour with a gluten-free flour blend and adjust as needed for texture.

How do I prevent the jelly from spilling over during baking?

Use just a small spoonful of jelly (about 1/2 teaspoon) and make sure the indentation is deep enough to hold it without pressing through the dough.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 24 hours before baking to enhance the flavor and make shaping easier.

Conclusion

Peanut butter and jelly cookies are a delightful, nostalgic treat that’s easy to make and perfect for sharing or keeping all to myself. I love how the salty richness of the peanut butter pairs beautifully with the sweet jelly center. Whether for a quick snack or a comforting dessert, this recipe always hits the spot.

Peanut Butter and Jelly Cookies

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating