If you have a soft spot for the classic peanut butter and jelly combo, wait until you try this Peanut Butter and Jelly Cookies Recipe. Imagine soft, chewy peanut butter cookies crowned with a dollop of bright, fruity jam that bursts with flavor in every bite. These cookies perfectly balance nutty richness and sweet, tangy fruitiness, making them an irresistible treat to share or sneak in your lunchbox. Whether you’re baking for a crowd or just craving a nostalgic snack, this recipe brings together simple ingredients in a delightful way that feels both comforting and exciting.
Ingredients You’ll Need
This Peanut Butter and Jelly Cookies Recipe relies on straightforward pantry staples that each play an important role in crafting the perfect cookie. From the creamy texture of peanut butter to the subtle tang of jam, every ingredient enhances taste, texture, or color to make these cookies a true crowd-pleaser.
- Butter (1/2 cup): Provides richness and a tender crumb to the cookies.
- Granulated sugar (3/4 cup): Adds sweetness and helps create a soft yet slightly crisp edge.
- Brown sugar (1/4 cup, packed): Offers moisture and a deeper caramel flavor for chewiness.
- Creamy peanut butter (1 cup): The star of the show, it brings nutty flavor and luscious creaminess; Jif is my favorite here, but crunchy works great too.
- Large egg (1): Binds ingredients together while making the dough tender.
- Vanilla extract (1 tsp): Adds warmth and depth to the cookie’s flavor profile.
- All-purpose flour (1 1/2 cups): The base that provides structure without weighing the cookies down.
- Baking soda (1 tsp): Gives the cookies a gentle lift for a light texture.
- Kosher salt (1/4 tsp): Balances sweetness and enhances peanut butter’s natural flavor.
- Seedless jam (1/2 cup plus more for topping): The fruity pop you’ll love—choose your favorite flavor like raspberry or strawberry for that nostalgic jelly note.
- Melted peanut butter (for garnish): Drizzled on top to add extra decadence and visual appeal.
- Chopped peanuts (for garnish): Adds crunch and a bit of contrast on the finished cookie.
How to Make Peanut Butter and Jelly Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by heating your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats to make sure your cookies don’t stick and bake evenly. Getting this step right saves you cleanup time and keeps your cookie surfaces looking perfect.
Step 2: Cream the Butter
In a large bowl or stand mixer, beat the butter until it’s impossibly smooth and creamy. This step is essential for an evenly textured cookie dough later on, so don’t rush it — scrape the bowl sides often to make sure all the butter gets whipped up properly.
Step 3: Add Sugars and Beat Until Fluffy
Next, add granulated sugar and brown sugar to the creamy butter and beat until the mixture is light and fluffy. This process aerates the dough to give your cookies a tender bite with a slight crisp around the edges.
Step 4: Mix in Peanut Butter
Now comes the heart of the recipe: the peanut butter. Add your creamy peanut butter and mix well, letting that iconic nutty aroma fill your kitchen. This step binds the sugars and butter with the peanut butter’s creamy richness, setting the stage for the ultimate flavor combo.
Step 5: Incorporate Egg and Vanilla
Add the large egg and vanilla extract, continuing to beat until everything is fully combined. The egg lends moisture and helps hold the dough together, while vanilla adds a delicious background note.
Step 6: Combine Dry Ingredients Separately
Before mixing your flour into the wet ingredients, stir together the flour, baking soda, and salt in a separate bowl or with your teaspoon. This helps distribute the leavening agent evenly throughout the dough and prevents clumping.
Step 7: Mix Flour into Dough Without Overdoing It
Turn your mixer on low and gradually add the dry ingredients. Stop as soon as the dough just comes together, with only a few streaks of flour left visible. Overmixing will toughen the cookies, so be gentle and scrape the bowl to fold everything in evenly.
Step 8: Shape the Dough into Balls
Using a cookie scoop or your hands, form the dough into 1 and 1/2 inch balls. This uniform size helps your cookies bake evenly, and the slightly larger than typical cookie size lets space for the jam topping without spreading too thin.
Step 9: Space and Flatten the Cookies
Arrange the dough balls on your prepared baking sheets, spacing them about two inches apart so they have room to spread. Then dip a fork in sugar or flour to prevent sticking, and gently press a crisscross pattern down to about half an inch thick. This classic pattern is the perfect base for your jelly topping.
Step 10: Add the Jam Topping
Stir the seedless jam thoroughly to smooth out lumps, then carefully spoon a teaspoonful onto the center of each cookie. Try to keep the jam within the cookie edges to avoid spreading and gummy edges during baking; a neat jam dollop is part of what makes these cookies look so charming.
Step 11: Bake to Perfection
Bake your cookies for about 13 to 15 minutes until the edges are just starting to brown. It’s important not to under bake these as the jam adds moisture that needs time to set. The cookies will be soft and delicate but perfectly baked with golden edges.
Step 12: Cool and Garnish
Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. If you want to make these extra special, add a little more jam on top, drizzle with melted peanut butter, and sprinkle chopped peanuts for some added crunch and lovely texture contrast.
Step 13: Enjoy Your Homemade Treasures
This recipe yields about 28 peanut butter and jelly cookies, perfect for gatherings or for keeping a stash of your new favorite treat nearby. Make sure to grab one warm straight from the oven paired with a cold glass of milk—you’ll thank me!
How to Serve Peanut Butter and Jelly Cookies Recipe
Garnishes
A simple drizzle of melted peanut butter crossed with a sprinkle of finely chopped peanuts turns these cookies into an edible work of art. Adding a fresh spoonful of jam just before serving can brighten the flavor and add a shiny stroke of color.
Side Dishes
These cookies pair wonderfully with classic sides like a tall glass of cold milk or a warm cup of tea. For a nostalgic twist, serve alongside a peanut butter and jelly sandwich for a playful peanut-themed afternoon snack.
Creative Ways to Present
For a fun twist, serve these cookies on a tiered dessert tray with small bowls of assorted jams and peanut butter dips, allowing guests to customize their treat with extra swirls and dollops. You can also sandwich two cookies together with your favorite jelly for a peanut butter and jelly cookie sandwich delight!
Make Ahead and Storage
Storing Leftovers
Keep any leftover peanut butter and jelly cookies in an airtight container at room temperature for up to three days. This will preserve their soft, chewy texture and keep the jam topping fresh and vibrant.
Freezing
If you want to prepare in advance, freeze the dough shaped and pressed with a fork on a baking sheet before transferring to a zip-top bag. You can also pre-add the jam and flash freeze before storing. When ready, bake directly from frozen, adding an extra minute or two to the baking time.
Reheating
To revive your frozen or stored cookies, warm them gently in a 300-degree oven for 5-7 minutes to regain that just-baked softness. Avoid microwaving as it can make the cookies overly soft and spread the jam too much.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add delightful little nut pieces throughout the cookie, giving added texture alongside the jam.
What type of jam works best in the Peanut Butter and Jelly Cookies Recipe?
Seedless jams like raspberry or strawberry are ideal because they spread easily and won’t interfere with the cookie’s soft texture. Avoid chunky jams to keep the topping smooth.
Why do these cookies need to be pressed before baking?
Pressing the dough with a fork flattens the cookies to the right thickness and creates a pattern that holds the jam topping securely without spreading all over the pan.
My jam slid off the cookies while baking. How can I prevent this?
Make sure to spoon the jam gently in the center and keep it away from the edges before baking. Chilled dough also helps keep the jam in place better during baking.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The cookies will keep the same great flavor and texture with this swap.
Final Thoughts
Trust me when I say you’re going to want to make this Peanut Butter and Jelly Cookies Recipe again and again. It’s the perfect nostalgic twist on two beloved flavors that never fails to bring smiles. So preheat that oven, gather your ingredients, and get ready to bake yourself a batch of warm, chewy, peanut butter-and-jelly-filled happiness. Your taste buds will thank you!
Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter and Jelly Cookies combine the classic flavors of creamy peanut butter and sweet seedless jam in a soft, chewy cookie. Featuring a slightly thicker texture and a luscious dollop of jam on top, these cookies are perfect for a nostalgic treat or a fun twist on traditional peanut butter cookies. With easy-to-follow steps and simple ingredients, this recipe yields about 28 delightful cookies that are great for sharing or enjoying with a cold glass of milk.
Ingredients
Cookie Dough
- 1/2 cup butter (1 stick)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Topping and Garnish
- 1/2 cup seedless jam (plus more for topping baked cookies)
- Melted peanut butter (to garnish)
- Chopped peanuts (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter: In a large bowl or stand mixer, beat 1/2 cup butter until smooth and creamy, scraping down the sides as needed.
- Add Sugars: Add 3/4 cup granulated sugar and 1/4 cup packed brown sugar to the butter. Beat well until the mixture is fluffy and smooth without any butter chunks.
- Incorporate Peanut Butter: Mix in 1 cup creamy peanut butter until well combined. You can opt for crunchy peanut butter if preferred.
- Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until thoroughly combined.
- Mix Dry Ingredients: In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt. Sprinkle this mixture over the wet ingredients.
- Combine Dough: Turn the mixer on low to blend the dry ingredients into the dough. Stop mixing as soon as flour streaks disappear to avoid tough cookies. Scrape down the bowl as needed.
- Form Dough Balls: Shape the dough into 1 1/2-inch balls using a cookie scoop for uniform size.
- Arrange on Baking Sheets: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to account for spreading.
- Flatten with Fork: Dip a fork in sugar or flour to prevent sticking and press the dough balls down to about 1/2 inch thickness, creating a fork pattern by pressing twice perpendicular directions.
- Add Jam Dollop: Stir 1/2 cup seedless jam until smooth and use a teaspoon to place about 1 teaspoon of jam in the center of each cookie. Be careful to keep the jam from touching the edges to prevent gummy spread.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes until the edges are just slightly browned and set.
- Cool on Pan: Allow cookies to cool on the baking sheet for 5 to 10 minutes to set before transferring to a wire rack to cool completely.
- Garnish (Optional): For presentation, add additional stirred jam on top, drizzle melted peanut butter, and sprinkle chopped peanuts over the cooled cookies.
- Store: Store leftovers in a tightly sealed container for up to 3 days.
- Freeze Dough (Optional): Shape and flatten dough balls, then freeze on a tray before transferring to a ziplock bag. Bake from frozen, adding 1-3 minutes to baking time, optionally adding jam before freezing after flash freezing on a tray.
Notes
- Do not overmix the dough to avoid tough cookies; stop mixing when flour streaks disappear.
- Use seedless jam for best texture and to prevent seeds from interfering with cookie topping.
- If using crunchy peanut butter, expect a slightly different texture but still delicious results.
- Jam should stay centered to avoid gummy spreading on the pan.
- Allow cookies to cool partially on the pan before moving to prevent breakage.
- These cookies are best enjoyed warm with a glass of milk.
- Dough can be frozen for convenience; follow freezing method to bake directly from frozen.
