Peanut Butter Jelly Cookies
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Peanut Butter Jelly Cookies are the ultimate mashup of nostalgia and pure cookie bliss. Imagine your favorite childhood sandwich upgraded into a soft, chewy treat with a gooey, jammy center that’ll make you question why you ever needed bread. These are dangerously delicious, and yes, they’re totally acceptable for breakfast.
This one lands firmly on my top favorite cookies of all time, but if you need even more PB goodness try my peanut butter cup cookies and my peanut butter blossoms. Both extra delicious!
Why You’ll Love This Recipe
- Nostalgia in Every Bite: Combines the classic flavors of a PB&J sandwich into a fun, sweet treat.
- Crowd-Pleaser: Perfect for parties, potlucks, or family gatherings—kids and adults both love them!
- Simple Ingredients: Made with pantry staples you likely already have on hand.
- Customizable: Easily switch up the jam flavors or add creative toppings for a unique spin.
These PB and J Cookies are the ultimate crowd-stealers—soft, chewy, and bursting with nostalgic PB&J flavor. They’re the kind of cookie you’ll need to guard with your life. I learned that the hard way after making three batches because my family polished them off before I could even get a single photo. Yes, they’re that good. A gooey jam center nestled in a peanut buttery cookie? Absolutely irresistible.
Honestly, these cookies are dangerously delicious. The combo of creamy peanut butter and sweet, fruity jam hits all the right notes. They’re perfect for dessert, an after-school snack, or a little “oops, I ate four” moment. Trust me—if you make these, you might want to hide a secret stash for yourself. Lesson learned!
Ingredients You’ll Need
Every ingredient in these cookies works together to create that perfect PB&J flavor in a soft, chewy cookie. Let’s break them down with tips for success:
- Butter: Adds richness and keeps the cookies soft. Use unsalted butter so you can control the saltiness in your dough, and make sure it’s softened for easy mixing.
- Peanut Butter: This is the star of the show, giving the cookies their creamy, nutty flavor. Stick with classic creamy peanut butter for the best texture—natural varieties can make the dough too oily or crumbly.
- Sugar: Sweetens the cookies and helps create those slightly crisp edges. Granulated sugar is key for structure, so measure carefully and don’t swap it out.
- Brown Sugar: Brings a hint of molasses for a richer, more complex sweetness. Pack it tightly into your measuring cup to get the right amount.
- Eggs: Bind all the ingredients together for the perfect dough. Use large eggs at room temperature to help the dough mix smoothly and bake evenly.
- Flour: Provides the structure for the cookies so they hold their shape. To avoid overpacking, spoon the flour into your measuring cup and level it off.
- Baking Soda and Baking Powder: Give the cookies lift and a soft, tender texture. Make sure your leaveners are fresh; stale baking soda or powder can leave you with flat cookies.
- Salt: Balances the sweetness and enhances all the flavors. Even a small amount makes a big difference, so don’t skip it.
- Jelly: The fruity center that makes these cookies a PB&J masterpiece. Use a thick jelly or jam—anything too runny might spread too much during baking. Grape and strawberry are classics, but feel free to try your favorite flavor.
With these tips, you’re ready to bake cookies that will taste like a childhood classic with a delicious twist!
Substitutions and Variations
These Peanut Butter Jelly Cookies are super versatile! Whether you’re working with dietary restrictions or feeling creative, here are some substitutions and variations to try:
- Peanut Butter: Use almond butter, cashew butter, or sunflower seed butter for a different flavor or to make the cookies nut-free. Just ensure the consistency is creamy.
- Jam Flavor: While classic grape or strawberry jam works perfectly, branch out with raspberry, apricot, or even fig jam for a more unique twist.
- Choco-PB: Skip the jam and press a chocolate chunk or drizzle chocolate into the center instead for a chocolate-peanut butter combo.
- Crunchy Texture: Add chopped peanuts, pretzel pieces, or granola to the dough for extra crunch.
- Cookie Sandwiches: Bake the cookies without the jam, then sandwich two cookies with your favorite jelly or frosting for a fun take.
Feel free to mix and match these ideas to make the recipe truly your own! These cookies are the perfect canvas for a little creativity.
PB and J Cookies Recipe
These Peanut Butter Jelly Cookies are easy to make and oh-so-delicious. Follow these quick steps for the perfect treat!
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix the butter, peanut butter, and sugars in a stand or hand mixer until fluffy. Add eggs one at a time, mixing well.
- Combine the dry ingredients (flour, baking soda, baking powder, and salt) in a separate bowl, then gradually mix them into the wet ingredients.
- Form 3-tablespoon-sized balls of dough, press a well in the center, and add 1-2 teaspoons of jam.
- Bake for 10-12 minutes, checking at 8 minutes. Look for lightly browned edges.
- Cool cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these nostalgic bites of PB&J goodness! Perfect for sharing—if you can resist eating them all yourself.
Storage and Freezing Instructions
Storing
- Room Temperature: Keep your cookies fresh by storing them in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent sticking.
- Refrigeration: For a slightly longer shelf life, store the cookies in an airtight container in the fridge for up to a week. Let them come to room temperature before serving for the best texture.
Freezing Baked Cookies
- Allow the cookies to cool completely before freezing.
- Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together.
- Transfer to a freezer-safe bag or airtight container, layering parchment paper between the cookies.
- Label with the date and freeze for up to 3 months. When ready to enjoy, let the cookies thaw at room temperature.
Freezing Cookie Dough
- Shape the dough into balls and create the wells for the jam, but don’t add the jam yet.
- Freeze the dough balls on a baking sheet until firm, then transfer to a freezer-safe bag or container.
- Store for up to 3 months. When ready to bake, place the frozen dough on a baking sheet, fill with jam, and bake as directed—just add an extra minute or two to the bake time.
With these storage tips, you can always have a stash of these PB&J favorites ready to go!
Tips for Success:
Use Creamy Peanut Butter: Stick with classic, shelf-stable peanut butter (like Jif or Skippy) for the best consistency. Natural peanut butter can make the dough too oily or crumbly.
Soften the Butter: Let your butter sit at room temperature for about 30 minutes before starting. Soft butter incorporates better with the sugars for a smoother dough.
Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can make the cookies dense instead of tender.
Jam Consistency Matters: Choose a thick jam or jelly to prevent it from spreading too much during baking. If it’s runny, pop it in the fridge for a bit before using.
Perfect Cookie Size: Use a cookie scoop to ensure consistent dough balls, which helps the cookies bake evenly.
Chill for a Better Shape: If your dough is too soft, chill it for 15-20 minutes before shaping the cookies. This helps them hold their form and prevents overspreading.
Check Early: Start checking the cookies at 8 minutes to avoid overbaking. Look for edges that are lightly browned while the centers remain soft.
Recipe FAQs
Yes, but keep in mind that the texture of the cookie will change slightly, and the dough may be harder to work with. If you love a bit of crunch, go for it!
Thicker jams or jellies are ideal because they hold their shape during baking. Grape, strawberry, or raspberry are classic options, but feel free to get creative! Avoid overly runny or watery jams as they may spread too much.
If your dough feels too soft or sticky, chilling it for 15-20 minutes can help. This step isn’t required but can make shaping the cookies easier and help them hold their shape during baking.
The edges should be lightly browned, and the centers should still look slightly soft. Start checking at 8 minutes, as overbaking can make them dry.
Absolutely! Shape the dough into balls, create the jam wells (but don’t fill them yet), and freeze. When ready to bake, add the jam and bake directly from frozen, adding 1-2 minutes to the bake time.
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze baked cookies or the dough.
More of My Favorite Cookies
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Peanut Butter Jelly Cookies
Ingredients
- 1 cup unsalted butter
- 1½ cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup jelly
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Use a stand mixer fitted with the paddle attachment or a hand mixer to beat the mixture for 2-3 minutes until light and fluffy.
- Crack in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- In a separate bowl or large measuring cup, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Scoop out about 3 tablespoons of dough and roll it into a ball. Place it on the prepared baking sheet and use your thumb or a spoon to press a well into the center of each ball.
- Spoon 1-2 teaspoons of your favorite jam into the well of each cookie.
- Bake in the preheated oven for 10-12 minutes. Start checking at 8 minutes—edges should be lightly browned and just pulling away from the tray.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
