Peanut Butter and Jelly Cookies are like your favorite sandwich’s fun, sweet cousin. Ever found yourself staring at a jar of peanut butter and jelly, craving something more exciting than just toast? Yeah, me too. These cookies are hands-down the answer. They’re soft, gooey (in the middle), and let’s be honest—easier to hide from snack-stealing roommates. Making them doesn’t take fancy moves or magical ingredients either. Real talk: even if your last batch of cookies turned out like flying saucers, you’ll be totally fine here.
How to Make Peanut Butter and Jelly Cookies
Alright, let’s cut to the chase. You don’t need a culinary degree for this. Grab your favorite peanut butter (creamy or crunchy, more on that later), jelly, flour, sugar, butter, an egg, a sprinkle of baking powder, and a little vanilla. Easy, right? If you’re thinking, “I don’t have a stand mixer,” high five. I use a regular old bowl and a smooshed-up spoon. Just cream the peanut butter, sugar, and butter together until they’re buddies. Toss in the egg and vanilla. Then, add the dry stuff.
Once your dough looks a bit sticky but not a total mess, you’re good. Some people chill theirs. I say if you’ve got self-control or patience, chill for like 20 minutes. But I’ve skipped that step and lived to tell the tale.
Baking? Oh, 350 degrees is your friend. Roll spoonfuls into little balls. Lay them on a tray. Press your thumb in the center—don’t get shy, but also don’t poke through to China. That’s your jelly crater! Drop a bit of jam into the hole. Bake around ten minutes, watch for golden edges.
Honestly, you’ll be able to smell when they’re ready. I wish I could bottle that smell. You’ll see.
“I’ve never had a cookie disappear from my countertop as fast as these. My kids (and yep, my grown-up husband) keep sneaking extra.” – Jess, Oregon
How to Assemble Peanut Butter and Jelly Cookies
Okay, assembly time is where the real fun kicks in. After mixing your dough, the real trick is shaping them right. Levitate your inner child here—pinch off a bit of dough, roll it in your hands until it’s round and soft. If they look lumpy, who cares, right?
Once on the tray, press down in the middle with your thumb. (Don’t stress if your prints look more like squashed UFOs than neat circles.) That dip is the throne for your jelly or jam. Use a small spoon, or the tip of your finger, whatever’s clean. Plop a little dollop of jelly in each dent. Don’t overdo it or you’ll get overflow. Sometimes mine bubble up and drip down the side. So? Still tastes good.
Little tip, rotate your tray halfway through baking if your oven likes to play tricks (mine does). And let them cool on the pan—otherwise, they fall apart. Or, steal one before they’re cool and burn your tongue. Your call.
Struggling with Flat or Dry Cookies?
Ugh, nobody wants a sad, flat, tough Peanut Butter and Jelly Cookie. But hey, it happens. I’ve had batches that could moonlight as hockey pucks. Usually, the problem’s too much flour or overbaking.
If they’re dry, you probably scooped the flour a little too enthusiastically or baked them a smidge too long. Next time, spoon the flour into the cup, then level it with a knife. Keep your eye on the cookies—oven times vary, I know, but start checking at eight minutes.
Sometimes, natural peanut butter can make the dough more crumbly (that stuff’s not as oily). Mix in an extra tablespoon of butter or a splash of milk. Also, did you chill your dough? Cold dough doesn’t spread as much. Don’t be afraid to let it warm up for a few minutes.
But listen—if the cookies flop, dunk ‘em in milk and call it rustic. Still good.
Can You Use Crunchy Peanut Butter?
Short answer: oh yes, you can! Some people act like this is controversial, but for real, crunchy peanut butter will add texture and a bit of peanutty surprise to your Peanut Butter and Jelly Cookies. It’s like the grown-up version.
What I do is swap creamy for crunchy, one to one. You’ll see little bits of chopped peanuts in every bite. If your dough ends up crumbly, just press it a bit more when shaping. These cookies might be a little thicker, but honestly, who’s complaining?
I grew up in a house divided—half creamy, half crunchy die-hards. Both work. If you’ve only got crunchy in the pantry, use it, and thank me later.
What Kind of Jelly Can You Use?
You don’t have to stick with grape. I mean, unless grape is your jam—pun intended. You can honestly use whatever jelly, jam, or preserves you like in your Peanut Butter and Jelly Cookies. Raspberry? Divine and a little tart. Strawberry? Classic kid flavor. Apricot? Trust me, underrated.
If you want your cookies to look picture-perfect, pick a jelly that’s on the thicker side. Runny jellies can ooze out and make a sticky situation, but I’m not mad about that either. Sometimes, I even mix two together if I’m feeling wild. Or use that one weird jar lurking at the back of your fridge. All roads lead to delicious.
So next time, experiment. The PBJ sandwich rules don’t apply here.
Serving Suggestions
- Enjoy them warm with a glass of cold milk.
- They make great lunchbox treats for kids (or, let’s be real, adults).
- Stack a couple with ice cream in the middle for an easy dessert twist.
- Pack in airtight containers—they stay soft for days.
Common Questions
Q: Do these cookies freeze well?
Yep, they freeze like champions. Just lay them out on a tray first so they don’t stick together.
Q: Can I make these gluten-free?
Absolutely. I swap in a 1-to-1 gluten-free baking blend without any trouble. They’re a bit softer, though.
Q: My cookies spread too much. Why?
Happens! Try chilling your dough a bit longer next time and don’t over-grease your tray.
Q: Can I double the recipe for a party?
Oh, for sure. I double it all the time. Just remember, you might need an extra baking sheet.
Here’s Why I’ll Make These Every Week (And You Should Too)
No one needs a cookie that tastes like regret. Peanut Butter and Jelly Cookies are fast, easy, and, yeah, a little nostalgic. Plus, you almost always have the stuff on hand. They’re not just for kids—grown-ups end up looking for seconds too. I got inspired by versions from The Food Charlatan and totally tweaked it to my own taste. If you want more ideas or want to get fancy, check out Handle the Heat’s recipe for other tips.
So, next time the snack urge sneaks up, mix up a batch. Share (maybe) or just eat a few off the tray while nobody’s looking. That’s really the joy of homemade treats, right?
Peanut Butter and Jelly Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the peanut butter, sugar, and butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture until a sticky dough forms.
- Chill the dough for 20 minutes if desired, but it is not necessary.
- Roll spoonfuls of dough into balls and place them on a baking sheet lined with parchment paper.
- Press your thumb in the center of each ball to create a crater for the jelly.
- Fill each crater with your choice of jelly or jam.
- Bake for about 10 minutes, or until golden around the edges.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
