Peanut Butter & Jelly Cookies

Imagine a soft, chewy peanut butter cookie hugging a pocket of gooey strawberry jam — a treat that combines the comfort of a childhood PB&J sandwich with the joy of freshly baked cookies. These Peanut Butter & Jelly Cookies are perfect for a summer picnic, an after-school treat, or a holiday cookie tray. And best of all? You don’t need a mixer!

Why You’ll Love This Recipe

• Classic combo: Brings back all the nostalgic vibes of a peanut butter & jelly sandwich.
• Soft & chewy texture: Thanks to the natural peanut butter and proper baking tips.
• Simple to make: No mixer needed!
• Kid & adult approved: Fun to assemble, fun to eat.

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

Directions

1. Preheat & Prep
   Preheat your oven to 350°F (177°C). Line large rimmed baking sheets with parchment paper.
2. Melt Butter & Combine with Peanut Butter
   In a large microwave-safe bowl, microwave the butter in 20-second bursts until fully melted. Add the well-stirred natural peanut butter and mix until smooth.
3. Add Sugars
   Stir in the brown sugar and granulated sugar into the warm butter-peanut butter mixture. Set aside to cool slightly.
4. Mix Dry Ingredients
   In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
5. Add Wet Ingredients
   To the cooled peanut butter mixture, add the eggs, milk, and vanilla extract. Whisk thoroughly until the mixture is fully combined.
6. Combine Wet & Dry
   Add the dry flour mixture into the wet mixture. Stir with a sturdy spatula or wooden spoon until the dough is fully formed and no dry flour remains.
7. Shape & Fill Cookies
   Using a large spring-loaded cookie scoop (about 3 tablespoons), scoop the dough and roll it between your palms to create smooth balls.
   Using your thumb, gently press a well into the center of each dough ball.
8. Add Jam Filling
   Spoon in 1 heaping teaspoon of chilled strawberry jam into each well. Partially close the jam pocket by folding some of the surrounding dough over the top, but leave some jam peeking through.
9. Reshape & Place
   Lightly roll the dough balls again between your palms for a round shape. Place on the prepared baking sheets with the jam side up. Leave about 3 inches between each cookie.
10. Bake
    Bake the cookies for approximately 14 minutes, or until the edges are lightly golden and the cookies appear puffed up. Do not overbake.
11. Cool
    Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips and Variations

• Use bleached flour: Unbleached flour can make the dough crumbly and dry.
• Natural peanut butter: Stir well before using to avoid dry or oily patches.
• For perfect shapes: Use a round cookie cutter to gently swirl around each cookie right after baking.
• Flavor twist: Try seedless raspberry or grape jelly for a different take.

Serving Suggestions

Serve these cookies:

• With a glass of cold milk
• Packed in lunchboxes
• On a summer picnic blanket
• As a sweet treat in your holiday cookie box

Storage/Reheating

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerate: Chill unbaked, assembled cookies for up to 48 hours before baking.
• Freeze: Freeze fully assembled cookies on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a minute or two to bake time.

FAQs

Can I use almond butter?
Yes, though it hasn’t been tested. Sub it 1:1 for peanut butter and let us know how it goes!

What kind of jam works best?
Seedless strawberry jam gives the best flavor and texture. Smucker’s Seedless Strawberry Jam is a favorite.

Can I use crunchy peanut butter?
Not tested with crunchy, but you can try! Expect some texture differences.

Do I have to chill the jam?
Yes! Chilled jam holds its shape better during baking and reduces spreading.

Conclusion

Peanut Butter & Jelly Cookies are a whimsical, delicious treat that take everything you love about a childhood sandwich and bake it into a golden, gooey cookie. Soft, chewy, sweet, and a little messy — they’re everything a great cookie should be. Try them once, and you’ll be hooked for life.

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