A Fun Twist on a Classic Combo
These Peanut Butter and Jelly Cookies are the perfect treat for anyone who loves the nostalgic flavors of PB&J in a sweet, handheld form. They’re easy to make, fun to eat, and guaranteed to bring smiles to both kids and adults!
Table of Contents
Why You’ll Love Peanut Butter and Jelly Cookies
What could be better than turning the childhood favorite PB&J sandwich into a cookie? Peanut butter and jelly cookies take the creamy, rich flavor of peanut butter and the sweet tartness of jelly to create a treat that’s both nostalgic and delicious. These peanut butter thumbprint cookies are easy to make, and they’re perfect for afternoon snacks, parties, or just indulging your inner kid.
If you’re a fan of PB and J cookies, this recipe will quickly become one of your go-tos. It’s simple to prepare, requiring just a few basic ingredients, and offers that perfect balance between sweet and salty. Plus, the jelly-filled center adds a playful touch!
Ingredients for Peanut Butter and Jelly Cookies
| Ingredient | Quantity | Notes |
| Creamy peanut butter | 1 cup | Use natural or regular peanut butter |
| Unsalted butter | ½ cup | Softened at room temperature |
| Granulated sugar | ½ cup | For sweetness and balance |
| Brown sugar | ½ cup | Packed; adds moisture and a rich flavor |
| Egg | 1 large | Helps bind the dough |
| Vanilla extract | 1 tsp | Enhances the peanut butter flavor |
| All-purpose flour | 1 ½ cups | Provides structure to the cookies |
| Baking soda | ½ tsp | Helps the cookies rise and spread slightly |
| Salt | ¼ tsp | Balances the sweetness |
| Your favorite jelly/jam | ½ cup | Strawberry, grape, or raspberry work well |
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
How to Make Peanut Butter and Jelly Cookies
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Step 2: Cream the Butters and Sugars
- In a large mixing bowl, cream together the creamy peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes).
Step 3: Add the Wet Ingredients
- Beat in the egg and vanilla extract, mixing until fully combined.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients and mix until the dough comes together.
Step 5: Shape the Cookies
- Using a cookie scoop or tablespoon, roll the dough into 1-inch balls and place them onto the prepared baking sheets. Make an indentation in the center of each ball with your thumb (or the back of a spoon) to create a little well for the jelly.
Step 6: Fill with Jelly and Bake
- Add about ½ teaspoon of your favorite jelly or jam into each cookie well. Bake for 10-12 minutes or until the edges are golden brown.
Step 7: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect PB&J Cookies
- Use a sturdy jelly or jam: You want something that won’t run too much during baking. Strawberry and grape jams are classic choices, but you can experiment with other flavors.
- Chill the dough (Optional): If your dough feels too soft, you can refrigerate it for 20-30 minutes before baking to help the cookies hold their shape better.
- Don’t overfill the wells: Adding too much jelly can cause it to overflow during baking. Stick to about ½ teaspoon per cookie.
Serving Suggestions
- After-school snack: These cookies make the perfect after-school treat for kids and adults alike.
- Coffee companion: Enjoy your PB&J cookies with a cup of coffee or tea for a mid-day pick-me-up.
- Gift box favorite: Pack these cookies in a cute box for a fun, homemade gift that anyone would love.
Nutritional Information
Per Cookie (based on 24 cookies):
- Calories: 150 kcal
- Fat: 8g
- Carbohydrates: 17g
- Protein: 3g
- Sugar: 10g
- Fiber: 1g
Recipe Variations
- Almond Butter and Jelly Cookies: Substitute the peanut butter for almond butter for a nuttier flavor.
- Peanut Butter and Chocolate: Skip the jelly and place a small piece of chocolate in the center for a peanut butter-chocolate twist.
- Healthier Option: Use natural peanut butter and reduce the sugar for a slightly healthier version of these cookies.
Who Should Skip This Recipe?
- Nut Allergies: This recipe is based around peanut butter, so it’s not suitable for those with nut allergies.
- Low-Sugar Diets: If you’re following a low-sugar diet, these cookies might not be the best fit due to the sugars in both the dough and the jelly filling.
- Vegan Diets: This recipe contains eggs and butter, making it unsuitable for vegans unless adapted with substitutes like flax eggs and vegan butter.
FAQ
1. Can I use natural peanut butter for these cookies?
Yes, but be aware that natural peanut butter can be a bit runnier, so you may need to chill the dough before baking to help the cookies hold their shape.
2. How should I store peanut butter and jelly cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough or the baked cookies for up to 3 months.
3. What kind of jelly works best for these cookies?
Strawberry, grape, and raspberry jellies are the most common choices, but feel free to get creative with your favorite flavors!
What Do You Think?
Have you tried making peanut butter and jelly cookies before? I’d love to hear how they turned out for you! Share your tips, variations, and favorite jelly flavors in the comments below. Don’t forget to check out my other fun cookie recipes like peanut butter thumbprint cookies!
Also check out my other cookie recipes, classic cookies, family cookies, cookies made for kids, and quick and easy cookie recipe categories for further inspiration and ideas!