Peanut Butter & Jelly Cookies Recipe

Introduction

These Peanut Butter & Jelly Cookies bring together the classic flavors of a favorite sandwich in a fun, bite-sized treat. Soft and chewy with a burst of strawberry jam in the center, they’re perfect for snacks or dessert. Making them at home is easier than you think!

Ingredients

• 1 stick (113 grams) unsalted butter
• 1 cup (270 grams) creamy natural peanut butter, very well stirred
• 1 cup (200 grams) packed light brown sugar
• 3/4 cup (150 grams) granulated sugar
• 2 ¾ cups (349 grams) bleached all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• ¾ cup (240 grams) strawberry jam or jelly, chilled

Instructions

1. Step 1: Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
2. Step 2: In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Stir in both sugars and whisk together. Set aside to cool until just warm.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. Step 4: Add the eggs, milk, and vanilla to the butter mixture and whisk thoroughly until combined. Then fold in the flour mixture with a sturdy spatula until just combined.
5. Step 5: Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll each between your palms to smooth. Use your thumb to create a well in the center of each ball.
6. Step 6: Add 1 heaping teaspoon of chilled jam into the well and partially seal it with dough, leaving some jam exposed. Lightly roll back into a ball to seal but keep jam peeking out. Place on the baking sheet with jam facing up, spacing about 3 inches apart.
7. Step 7: Bake for about 14 minutes or until the cookies are puffed and lightly browned around the edges.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use creamy natural peanut butter for the best texture; stir it well before measuring to avoid separation.
• If you prefer a different flavor, substitute strawberry jam with raspberry or grape jelly.
• For a gluten-free option, try using a 1-to-1 gluten-free flour blend instead of all-purpose flour.
• Keep the jam chilled to prevent it from melting too much during baking, preserving a nice burst of flavor.

Storage

Store the cookies in an airtight container at room temperature for up to two days. The cookies will soften the longer they sit, so enjoy them fresh for the best texture. Reheat gently in the microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but it will add texture to the cookie dough and final cookie. If you prefer a smooth texture, creamy is best.

Why should the jam be chilled before using?

Chilling the jam helps it hold its shape during baking, so you get a nice pocket of jelly rather than it melting and spreading through the dough.

Peanut Butter & Jelly Cookies Recipe

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★★★★★

4.8 from 96 reviews

These Peanut Butter & Jelly Cookies combine the nostalgic flavors of creamy peanut butter and sweet strawberry jam in a soft, chewy cookie. Baked to golden perfection with a gooey jam center, these cookies are perfect for sharing or enjoying as a delightful treat anytime.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: About 24 cookies 1x
• Category: Dessert Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 stick (113 grams) unsalted butter
• 1 cup (270 grams) creamy natural peanut butter, very well stirred
• 1 cup (200 grams) packed light brown sugar
• 3/4 cup (150 grams) granulated sugar
• 2 ¾ cups (349 grams) bleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 3/4 cup (240 grams) strawberry jam or jelly, chilled

Instructions

1. Preheat Oven: Preheat the oven to 350°F (177°C). Line large rimmed baking sheets with parchment paper to ensure the cookies don’t stick during baking.
2. Melt Butter and Combine Peanut Butter: In a large microwave-safe bowl, melt the butter in 20-second intervals until fully melted. Stir in the peanut butter until the mixture is smooth and evenly combined. Add both brown sugar and granulated sugar, whisking until smooth. Allow this mixture to cool until just warm to avoid scrambling the eggs later.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set aside.
4. Add Wet Ingredients: To the butter and sugar mixture, add the eggs, milk, and vanilla extract. Whisk thoroughly until the mixture is completely combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring with a sturdy spatula until just combined into a cookie dough. Avoid overmixing to keep the cookies tender.
6. Form Cookies: Use a large spring-loaded cookie scoop to portion 3-tablespoon rounds of dough. Roll each portion between your palms to form smooth balls. Using your thumb, create a well in the center of each ball. Spoon 1 heaping teaspoon of chilled strawberry jam into the well. Partially seal the jam with dough but leave some jam visible. Lightly roll the dough ball again to smooth it out while ensuring the jam peeks through. Place on the prepared baking sheet with the jam side facing up, spacing about 3 inches apart.
7. Bake: Bake the cookies in the preheated oven for about 14 minutes or until they puff up and have a light golden brown edge.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely.
9. Store: Store the cooled cookies in an airtight container at room temperature for up to two days. Note that the cookies become softer the longer they sit.

Notes

• Use chilled jam to prevent it from melting too much during baking and to maintain the jam’s shape inside the cookie.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• The cookies are best enjoyed within two days; they soften over time.
• Natural creamy peanut butter works best for smooth texture and better flavor distribution.
• Using parchment paper makes cleanup easier and prevents sticking.

Keywords: Peanut Butter Cookies, Jelly Cookies, Peanut Butter and Jelly, Homemade Cookies, Strawberry Jam Cookies, Soft Cookies, Baked Cookies