Our Peanut Butter and Jelly Cookies are a delicous new take on an old lunch-box favorite! Enjoy smooth, buttery peanut butter and surprisingly sweet jam in every bite. These cookies are light, chewy, and the ultimate comfort food. A nostalgic peanut butter and jelly sandwich put into cookie form—does it get any better?
These PB&J cookies are buttery smooth, sweet, and tasty. Light and delicious, these cookies are perfect for every time of day. (Yes, even for breakfast! Don't worry—we won't tell.)
Peanut butter and jelly are such a classic combo, we bet that no one will be able to resist these cookies! Set these out at any gathering or party, and they'll be gone before you know it. These cookies are so delicious, we guarantee they'll be your new favorite!
If you're a big fan of our cookies (which we're sure you will be!), consider checking out some of our other fantastic cookie recipes. Cookies are so awesome. They pair great with everything, and they're delightful for every occasion.
This Peanut Butter and Jelly Cookies recipe is...
- Easy to make
- Ready to enjoy in a little over half an hour
- The ultimate comfort cookie
- Sure to take you back to childhood (think pb&j lunch-time sandwiches)
How to Make Peanut Butter and Jelly Cookies
- Preheat oven and prepare baking sheets.
- In a medium bowl, mix dry ingredients. Set aside.
- In a large bowl, cream butters and brown sugar.
- Add eggs and vanilla. Beat until light and fluffy.
- Add the dry mixture slowly. Mix well.
- Form balls, roll in sugar, and place on baking sheet.
- Press an indent into each cookie.
- Bake cookies for 12–15 mins.
- Remove from oven and allow to cool
- Drizzle with melted peanut butter if desired.
Full directions for how to make Peanut Butter and Jelly Cookies are in the printable recipe card at the bottom of the post.
Tips & Tricks for Peanut Butter and Jelly Cookies
It's happened to all of us: We start a baking project, and lo and behold—there isn't any all-purpose flour in the pantry. Don't worry, though. You can typically swap out any of these flours in the place of an all-purpose one: bread flour, cake flour, and whole wheat flour. Note on wheat flour: it's recommended to use whole wheat flour half and half with another flour for best results.)
A cooling rack is very beneficial for most baking. Placing your fresh-out-of-the-oven cookies on a cooling rack allows them to cool from all directions. The air can flow easily around the cooling rack, cooling your cookies more quickly and evenly.
Variations to Peanut Butter and Jelly Cookies
Explore different kinds of jams.
When I made these cookies, I used strawberry jam, but you can use any kind! Get creative and try out different varieties until you find your favorite. Try raspberry, field berry, wild berry, blueberry, or any other kind you prefer!
Peanut Butter and Jelly Cookies FAQs
How do I cream peanut butter, butter, and sugar together?
The best way to cream peanut butter, butter, and sugar together is with a mixer. However, it can also be done easily with a fork and some good wrist power! Whatever method you choose, just don't quit creaming until the mixture is nice and smooth.
How long do peanut butter and jelly cookies stay fresh?
When stored in an airtight container, these cookies will stay fresh for approximately four days. But good luck keeping them that long! As an alternative, you can also freeze some of your cookies for later; they will last in the freezer for up to 3 months.
- Preheat oven to 350°F, line baking sheets with parchment paper, and set aside.
- In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the peanut butter, butter, and brown sugar until smooth.
- Add eggs and vanilla and beat until light and fluffy.
- Add the flour mixture in 2–3 additions.
- Mix well after each addition until a soft dough forms.
- Portion the dough into 24 equal balls.
- Roll each ball in granulated sugar.
- Place each dough ball on prepared cookie sheets.
- Use a rounded spoon or your thumb to create circular indents on each cookie.
- Add 1 teaspoon of jam to each indent.
- Bake in preheated oven 12–15 minutes or until the cookies are golden brown.
- Remove from oven and allow to cool before transferring to a cooling rack to cool completely.
- Drizzle melted peanut butter on top if desired.