It was during a spring fair in my hometown that these Peanut Butter and Jelly Cookies came to life in my kitchen. My granddaughter, Ella, had just won second place in her school bake-off with a peanut butter cupcake, and she was beaming with pride.
On our way home, we stopped at the community fair, and one of the food stalls served little cookie sandwiches filled with jam. Ella took one bite and turned to me with that spark in her eyes. “Grandma, we can make these better,” she said. I laughed and promised we’d give it a shot.
Back in my cozy kitchen, with Ella perched on a stool next to the stand mixer, we rolled up our sleeves and brainstormed a cookie that tasted like childhood: creamy peanut butter, sweet jam, and that soft-chewy cookie texture that melts in your mouth. I wanted a recipe that honored the classic PB&J but elevated it with buttery richness and a touch of nostalgia.
That afternoon became one of those beautiful, flour-dusted memories. We ended up with a batch of cookies that not only pleased our family but quickly became a favorite at Sunday dinners. They’re everything you want in a cookie: warm, comforting, and just the right amount of messy.
Short Description
These soft, rich peanut butter cookies are swirled with seedless jam and topped with melted peanut butter and crushed peanuts for a nostalgic PB&J treat that’s both playful and satisfying.
Key Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 cup creamy peanut butter (Jif preferred)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup seedless jam (strawberry or grape works beautifully)
- Additional jam for topping (optional)
- Melted peanut butter, for garnish
- Chopped peanuts, for garnish
Tools Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Cookie scoop (1½-inch recommended)
- Fork (for pressing)
- Parchment paper or silicone baking mat
- Two baking sheets
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
Step 2: Cream the Butter and Sugars
In a large bowl or stand mixer, beat the softened butter until creamy and smooth. Scrape down the bowl, then add the granulated and brown sugars. Beat until light and fluffy with no visible chunks of butter.
Step 3: Add Peanut Butter, Egg, and Vanilla
Add in the peanut butter and beat well until fully incorporated. Then mix in the egg and vanilla extract until combined.
Step 4: Mix the Dry Ingredients
Add flour to the bowl but don’t mix just yet. Sprinkle the baking soda and kosher salt on top of the flour and gently stir it into the flour using your spoon to combine. Now, mix everything together with the mixer until just combined. Stop as soon as the flour is incorporated to avoid overmixing.
Step 5: Shape and Press
Scoop out dough into 1½-inch balls and place on prepared baking sheets, spacing them a couple of inches apart. Use a fork dipped in flour or sugar to gently press down each dough ball in a crisscross pattern to about ½-inch thickness.
Step 6: Add the Jam
Stir your seedless jam to remove any lumps. Add about 1 teaspoon of jam to the center of each cookie. Try not to let it spread to the edges.
Step 7: Bake the Cookies
Bake at 350°F for 13–15 minutes, until the edges are set and just beginning to brown. The jam should look glossy but not runny.
Step 8: Cool and Garnish
Let cookies cool on the pan for 5–10 minutes before transferring to a wire rack. Once cooled, top with an extra dab of jam, a drizzle of melted peanut butter, and a sprinkle of chopped peanuts if desired.
Why You’ll Love This Recipe
Classic Flavors, Elevated: A warm twist on the nostalgic PB&J sandwich.
Chewy and Soft: Perfectly tender with a buttery, melt-in-your-mouth texture.
Fun to Decorate: Kids and adults alike love adding the final drizzle and toppings.
Freezer-Friendly: Dough and baked cookies can be stored ahead of time.
Crowd-Pleaser: Great for bake sales, potlucks, or family movie nights.
Mistakes to Avoid & Solutions
Overmixing the Dough: Too much mixing leads to tough cookies. Mix just until combined. Solution: Stop as soon as the flour disappears into the dough.
Using Runny Jam: Runny jam will slide off and make the cookies gummy. Solution: Stir jam before using and don’t overload the center.
Skipping Cooling Time: Moving cookies too early causes breakage. Solution: Let them set for 5–10 minutes before transferring.
Too Much Topping: Over-garnishing weighs down the cookie. Solution: Use a light hand for drizzling and sprinkling.
Serving and Pairing Suggestions
Serve slightly warm with a cold glass of milk.
Pair with black coffee for a comforting afternoon treat.
Add to a dessert tray with chocolate chip and oatmeal cookies.
Wrap in parchment and twine for homemade gift bundles.
Perfect for school lunch boxes or after-dinner sweets.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 3 days.
To reheat, microwave for 5–8 seconds for that fresh-baked warmth.
Freeze unbaked cookie dough (pressed with fork) in ziplock bags for up to 2 months.
Freeze baked cookies between layers of parchment in a container.
FAQs
1. Can I use crunchy peanut butter?
Yes, though the texture will be slightly crumblier. Stick to creamy for a smoother finish.
2. What kind of jam works best?
Seedless strawberry or grape jam are great. Avoid jam with large fruit chunks.
3. Can I double the recipe?
Absolutely. Just use two bowls if your mixer isn’t large enough.
4. Do I need to chill the dough?
Nope, not necessary for this recipe.
5. Can I make them gluten-free?
Try using a 1:1 gluten-free flour blend. Texture may vary slightly.
Tips & Tricks
For a neater drizzle, microwave peanut butter for 15–20 seconds and use a spoon or piping bag.
Dip the fork in sugar before pressing to avoid sticking.
Use a cookie scoop for evenly sized cookies.
Let kids add toppings for a fun family activity.
For extra crunch, sprinkle sea salt on top before baking.
Recipe Variations
Chocolate PB&J: Add mini chocolate chips to the dough and drizzle with melted chocolate.
Nut-Free Version: Use sunflower seed butter and a safe jelly alternative.
Thumbprint Style: Skip the fork press and make a thumbprint indentation to hold the jam.
Oatmeal PB&J: Replace ½ cup flour with rolled oats for a heartier texture.
Spiced PB&J: Add ¼ teaspoon cinnamon and a pinch of clove for a warm, fall vibe.
Final Thoughts
There’s something magical about sharing a cookie that bridges generations. This Peanut Butter and Jelly Cookie is more dessert, it’s a little bite of family, childhood lunches, and kitchen memories with loved ones. It reminds me that the best recipes don’t have to be complicated to be meaningful. Whether you’re making these with grandkids or gifting a batch to a neighbor, they carry warmth and thoughtfulness in every bite.
In our house, they rarely last long enough to cool completely. Ella always sneaks one off the tray with jam still warm and gooey, and honestly, so do I. So next time you’re craving a sweet, simple treat with heart, give these cookies a try. I think they’ll earn a permanent spot in your recipe box, just like they did in mine.
Peanut Butter And Jelly Cookies
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 cup creamy peanut butter Jif preferred
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup seedless jam strawberry or grape works beautifully
- Additional jam for topping optional
- Melted peanut butter for garnish
- Chopped peanuts for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats. In a large bowl or stand mixer, beat softened butter until smooth, then add granulated and brown sugars. Mix until light and fluffy.
- Add peanut butter and mix until fully incorporated. Then blend in the egg and vanilla. Add flour, sprinkle in baking soda and salt, gently stir them into the flour, then mix everything just until combined—don’t overmix.
- Scoop dough into 1½-inch balls, place on prepared sheets, and flatten with a fork in a crisscross pattern. Stir jam to remove lumps, then spoon about 1 teaspoon into the center of each cookie, keeping it from the edges.
- Bake for 13–15 minutes until the edges are lightly browned and the jam is glossy.
- Let cookies cool on the pan for 5–10 minutes, then transfer to a rack. Once cooled, top with more jam, drizzle melted peanut butter, and sprinkle chopped peanuts if you like.
