Why have a PB&J sandwich when you can enjoy the same flavors in cookie form? These easy peanut butter and jelly cookies deliver that classic combo in a handheld treat.
Cookies are always welcome — from white chocolate and raspberry to chocolate chip sugar or brownie crinkle cookies. One favorite twist on a classic is the peanut butter cookie with a jam center. It combines the nutty richness of peanut butter with the bright sweetness of jam, recreating the beloved PB&J in cookie form.
Why This Recipe Works
- Perfect PB&J flavor — peanut butter and jam together create a familiar, satisfying taste everyone recognizes.
- Ideal texture — crisp edges with a chewy center make these cookies irresistible.
- Versatile — great for lunchboxes, snacks, bake sales, or dessert.
Ingredient Notes
- Butter — unsalted is recommended so you control the salt. Use room-temperature butter for even mixing.
- Sugars — a mix of granulated and brown sugar balances sweetness and moisture; brown sugar adds a hint of molasses.
- Peanut butter — choose a quality brand; creamy or chunky both work depending on the texture you prefer.
- Eggs — large eggs at room temperature help bind and moisten the dough.
- Vanilla extract — a little vanilla deepens the flavor.
- Flour — all-purpose flour gives structure; weighing flour improves accuracy.
- Baking soda — helps the cookies rise and achieve the right thickness.
- Jam — use your favorite jam; seedless varieties tend to hold up better while baking.
Ingredient Swaps
You can easily adapt this recipe:
- Swap some butter for a neutral oil like vegetable or coconut oil to change the texture.
- Use only one type of sugar if preferred, though a mix gives the best chew and spread.
- Replace peanut butter with almond butter or sunflower seed butter for nut-free cookies.
- For an egg-free or vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or applesauce/mashed banana.
- Substitute whole wheat flour for a nuttier flavor or a 1:1 gluten-free flour blend for gluten-free cookies.
Step-by-Step Photos
The full ingredient list and instructions are provided in the recipe card below.
Beat softened butter and sugars for about 2 minutes. Add the peanut butter, eggs, and vanilla; increase speed and beat until the mixture lightens and thickens, about 1 minute. Scrape the bowl as needed.
Mix in the flour and baking soda on low speed until just combined. Scoop dough into balls and place them on parchment-lined baking sheets. Press each ball with a fork to make a criss-cross indent so they spread evenly.
Top each cookie with a small spoonful of jam, taking care not to let it slide off the edges. Bake at 350°F for 12–14 minutes or until the edges are golden. Let cookies cool on the sheet for 5 minutes before moving to a wire rack.
FAQs
Yes. Crunchy peanut butter adds a pleasant texture and extra bite. Both creamy and crunchy work well.
A combination of white and brown sugar yields the best texture: brown sugar keeps cookies soft and chewy, while white sugar helps them spread. You can adjust ratios to your taste.
Chill the dough before baking to limit spreading. The peanut butter itself produces a thicker dough, and pressing the dough with a fork helps control shape. Use a preheated oven and parchment paper or a silicone mat for best results.
Use the edge test: gently lift the edge of a cookie with your fingertip. If it lifts lightly and the edges are golden, they’re done. Cookies will continue to set as they cool on the baking sheet.
Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer until firm, then transfer to a freezer bag for up to three months.
How to Freeze Cookie Dough for Later
If you want to bake later, freezing the dough works well:
- Chill the dough in the refrigerator for 30 minutes.
- Portion the dough into balls, place on a parchment-lined baking sheet, and freeze for 30 minutes until firm.
- Transfer frozen dough balls to an airtight container or freezer bag and freeze up to 3 months.
- Bake from frozen, adding a few minutes to the regular baking time.
Equipment
Basic equipment produces the best results:
- Stand mixer or hand mixer with mixing bowls.
- Cookie scoop (1–2 tablespoons) for consistent sizing.
- Baking sheets lined with parchment paper or a silicone baking mat.
Pro Tips / Recipe Notes
- Use room-temperature ingredients for even mixing.
- Weigh flour for the most accurate results.
- A cookie scoop ensures uniform cookies and even baking.
- Make a small well in each dough ball if you’re worried the jam will slide off; this helps the jam stay in place while baking.
Similar Recipes
- Sand Tart Cookies
- Hazelnut Cookies
- Brown Butter Chocolate Chip Cookies
- Irish Shortbread Cookies
- Coffee Cookies
- Cherry Blossom Cookies
If you make these peanut butter and jelly cookies, leave a comment to share how they turned out. They’re a great variation on classic peanut butter or chocolate blossom cookies and are easy to adapt to your favorite jam.
Peanut Butter and Jelly Cookies
Ryan Beck
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 1 ½ cups peanut butter
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (385 grams)
- 1 teaspoon baking soda
- 1 cup favorite jam
Instructions
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Preheat the oven to 350°F and line baking sheets with parchment paper.
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Beat softened butter and sugars with an electric mixer on medium speed for about 2 minutes. Add peanut butter, eggs, and vanilla. Increase speed to medium-high and beat until the mixture lightens and thickens, about 1 minute. Scrape the bowl as needed.
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With the mixer on low, add the flour and baking soda and mix until just combined.
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Scoop 2-tablespoon portions and roll into balls. Place 3 inches apart on the baking sheet. Use a fork to make a criss-cross indentation; cookies should be about ½ inch thick.
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Place about 1 teaspoon of jam on top of each cookie, keeping it centered so it doesn’t slide off.
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Bake 12–14 minutes until the edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Use room-temperature ingredients for easier mixing.
- Measure flour by weight for accuracy.
- Use a cookie scoop for consistent sizes and even baking.
- Make sure the jam is centered so it stays on the cookie while baking; creating a small well in the dough helps.