Peanut Butter and Jelly Cookie Recipe

If you’re a fan of classic flavors with a twist, you are going to love this Peanut Butter and Jelly Cookie Recipe. It’s the nostalgic go-to sandwich turned into a soft, chewy cookie that melts in your mouth! I absolutely love how these cookies balance the rich peanut butter with a sweet burst of jelly right at the center—you’ll find they’re irresistibly good every single time.

Ingredients You’ll Need

The magic of this Peanut Butter and Jelly Cookie Recipe is in the quality and balance of the ingredients. Using creamy peanut butter really gives that smooth, rich base, while the combination of both granulated and brown sugars adds depth and chewiness. And don’t skip the strawberry jam—the sweet, fruity pockets make all the difference.

• Creamy Peanut Butter: Choose a good-quality, creamy peanut butter for the best texture and flavor; it incorporates easily into the dough.
• Granulated Sugar: Adds sweetness and helps cookies crisp at the edges just right.
• Brown Sugar: Packed for moisture and chewiness, plus it gives a subtle caramel undertone.
• Unsalted Butter: Softened butter helps create a soft cookie and lets you control the salt level.
• Eggs: Use room temperature eggs so they blend smoothly; they add structure to the dough.
• Vanilla Extract: Boosts all the flavors naturally, making these cookies taste even more comforting.
• Baking Soda and Baking Powder: Both are necessary to give the cookies a nice rise and tender crumb.
• Salt: Just a pinch brightens the overall flavor.
• All-Purpose Flour: The base that creates the perfect cookie structure.
• Strawberry Jam: The star filling that surprises with sweet, fruity goodness in every bite.

Variations

I love how versatile this Peanut Butter and Jelly Cookie Recipe is—you can easily tweak it to suit your taste or dietary needs without losing any of that classic charm. Here are a few of my favorite ways to switch things up:

• Swap the Jam Flavor: I often use raspberry or grape jam to give these cookies a different fruity kick; my kids especially loved when I used blueberry jam last summer.
• Nut-Free Variation: Use sunflower seed butter instead of peanut butter for a safe, allergy-friendly version that’s just as delicious.
• Add Chocolate Chips: For an extra indulgence, stirring in mini chocolate chips creates melty pockets of chocolate that pair beautifully with the peanut butter and jelly.
• Reduce Sugar: If you prefer a less sweet cookie, you can cut back the granulated sugar slightly—I’ve done this with good results while keeping that soft texture.

How to Make Peanut Butter and Jelly Cookie Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). I always line two baking sheets with parchment paper to prevent sticking and make cleanup super easy—plus, it helps the cookies bake evenly. Setting this up before mixing saves time later, trust me!

Step 2: Cream the Peanut Butter, Sugars, and Butter

Using a stand mixer or hand mixer, beat together the creamy peanut butter, granulated sugar, brown sugar, and softened butter until everything is smooth and fluffy. This step is key to getting that nice chewy texture in your final cookies. I like to scrape down the bowl a couple of times to make sure it’s all well combined.

Step 3: Add Eggs and Vanilla

Next, add in the eggs—make sure they’re room temperature so they blend easily—and the vanilla extract. Mix everything until it’s fully combined and silky. This adds moisture and plenty of flavor.

Step 4: Incorporate the Dry Ingredients

In a separate bowl (or directly into the mixer if you like), mix the baking soda, baking powder, salt, and all-purpose flour. Gradually add this dry mixture into the wet ingredients and stir just until combined—you want to avoid overmixing here so your cookies stay tender and soft.

Step 5: Scoop and Fill the Cookies

I like using a medium cookie scoop (about 3 tablespoons) to make each cookie uniform in size. Place balls of dough about 2 inches apart on the lined baking sheets. Then, using the back of a tablespoon, press a small indent into the center of each cookie. Fill that indent with a scant teaspoon of your favorite strawberry jam—don’t overfill or it might bubble over while baking.

Step 6: Bake and Cool

Bake for 12-14 minutes, watching closely—the edges should just start to turn golden, but the centers stay soft. I’ve found that letting the cookies cool completely on the baking sheet helps them set perfectly before you transfer them to a wire rack. This is what prevents them from breaking apart when you move them.

Step 7: Optional Peanut Butter Drizzle

If you want to take these cookies to the next level, melt a little extra peanut butter in the microwave and drizzle it over the cooled cookies. This extra peanut butter boost makes them look fancy and taste even more decadent—my go-to trick when I have company coming over!

How to Serve Peanut Butter and Jelly Cookie Recipe

Garnishes

I often garnish these cookies with a light dusting of powdered sugar for a cute, bakery-style look. The optional peanut butter drizzle is my personal favorite garnish—it makes the cookies feel extra special and adds flavor for peanut butter lovers.

Side Dishes

These cookies pair wonderfully with a simple glass of cold milk or a hot cup of tea. I’ve also served them alongside fresh fruit like sliced apples or strawberries at brunch, which complements the fruity jam perfectly.

Creative Ways to Present

For special occasions, I like arranging these cookies on a tiered tray with colorful napkins for a playful peanut butter and jelly theme. You can also sandwich two cookies with extra jam and peanut butter inside for a “cookie sandwich” version that’s a hit at kids’ parties!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature. They stay fresh and chewy for up to 5 days—perfect if you want to bake ahead for the week or pack snacks for school or work.

Freezing

I’ve frozen cookie dough balls before baking with great success—just scoop and freeze on a tray, then transfer to a freezer bag. You can bake straight from frozen, adding a couple minutes to the cooking time. Baked cookies also freeze well if fully cooled; thaw at room temperature.

Reheating

If you want to refresh a cookie’s softness, gently warm it in the microwave for about 10 seconds. This little trick revives the cookie’s chewy texture without drying it out—perfect for when you crave a fresh batch feel.

FAQs

Final Thoughts

I have to say, this Peanut Butter and Jelly Cookie Recipe always brings a smile to my face—and to those I share it with. It’s such a warm, comforting treat that’s perfect for any time you want a little nostalgia wrapped up in a cookie. Whether you’re baking with kids, making an easy snack for friends, or just craving a familiar flavor with a fun twist, this recipe will not disappoint. Give it a try—you’re gonna love how easy and delicious these cookies turn out!

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