Name: Peanut Butter and Jelly Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter (plus additional for drizzle, if desired); 1 cup granulated sugar; 1 cup packed brown sugar; 1 cup unsalted butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 ½ cups all-purpose flour; 1 cup strawberry jam

Jump to Recipe· 4.8 from 106 reviews

If you grew up loving that classic peanut butter and jelly sandwich, wait until you try these cookies — they’re like a nostalgic hug in cookie form! I’m so excited to share this Peanut Butter and Jelly Cookies Recipe with you because it’s seriously fan-freaking-tastic. Each bite is a perfect balance of creamy peanut butter and sweet strawberry jam, all wrapped up in a chewy, soft cookie. Trust me, once you make these, you’ll want to bake them again and again.

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Why You’ll Love This Recipe

Perfect balance of flavors: The peanut butter’s creaminess blends wonderfully with the sweet jam filling.
Simple ingredients: You probably already have most of these in your pantry, making it easy to whip up anytime.
Crowd-pleaser: My family goes crazy for these whenever I bring them out.
Soft and chewy texture: These cookies stay soft but hold their shape beautifully — no crumbly mess.

Peanut Butter and Jelly Cookies Recipe - Recipe Step

Ingredients You’ll Need

The magic of this Peanut Butter and Jelly Cookies Recipe lies in using creamy peanut butter paired with sweet strawberry jam — classic, comforting flavors that never disappoint. Make sure to grab unsalted butter and room temperature eggs for the smoothest dough.

Peanut Butter and Jelly Cookies Recipe - Ingredients

Creamy peanut butter: Look for a natural or classic creamy kind; it blends better than chunky here.
Granulated sugar: Gives the cookies a nice sweetness and crispness on the edges.
Brown sugar: Adds moisture and a rich, caramel note that I love in cookies.
Unsalted butter: Softened for easy mixing — salted butter can be used, but reduce added salt.
Eggs: Room temperature eggs help the dough come together smoothly.
Vanilla extract: Essential for warming up the flavor profile.
Baking soda & baking powder: These help the cookies rise just right and stay tender.
Salt: Enhances all the flavors and balances sweetness.
All-purpose flour: Gives structure but doesn’t make the cookies tough.
Strawberry jam: I find this classic flavor pairs perfectly, but feel free to get creative!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Peanut Butter and Jelly Cookies Recipe is how easy it is to tailor. You can switch up the jam flavor or add mix-ins to suit your mood — plus, it’s friendly for tweaks if you want to play with texture or sweetness.

Jam Flavor Swap: I’ve tried raspberry and apricot jams too — each changes the cookie’s vibe, so try what you love or have on hand.
Nutty Crunch: Adding some chopped peanuts or even a few chocolate chips can bring a delightful crunch or extra richness.
Gluten-Free: I once subbed a 1-to-1 gluten-free flour blend and had great results, just be sure to measure carefully.
Peanut Butter Drizzle: Melting and drizzling extra peanut butter on top takes these cookies from yummy to next-level.

How to Make Peanut Butter and Jelly Cookies Recipe

Step 1: Warm Up Your Oven and Prep Your Space

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies won’t stick — trust me, this makes cleanup so much easier. Having everything ready up front really helps when the cookie dough’s waiting!

Step 2: Cream Together Peanut Butter, Sugars, and Butter

This is where the magic starts — in a stand mixer or with a hand mixer, blend the creamy peanut butter, granulated sugar, brown sugar, and softened butter together until it’s nice and fluffy. This can take a couple of minutes, but it’s so worth it because it sets the perfect base for your cookies.

Step 3: Add Eggs and Vanilla

Once the mixture is smooth, add your room temperature eggs and vanilla extract, then mix again until everything’s thoroughly combined. Using room temp eggs here helps prevent the dough from splitting and gives a nicer texture.

Step 4: Mix in Dry Ingredients

Next, toss in the baking soda, baking powder, salt, and flour. Mix on low just until you don’t see any streaks of flour. Be careful not to overmix here — you want tender cookies, not dense ones!

Step 5: Scoop and Fill with Jam

Using a medium cookie scoop (around 3 tablespoons works best), portion out balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Then, take the back of a tablespoon and gently press an indent right into the center of each cookie ball — it’s a little trick I discovered to hold the jam in place while baking. Fill each indent with a scant teaspoon of your favorite strawberry jam.

Step 6: Bake and Cool

Bake at 350°F for about 12-14 minutes. You want to watch for the edges just starting to brown slightly — that’s your cue to pull them out so the centers stay soft. Let the cookies cool completely on the pan before moving them to a wire rack to avoid breaking the delicate jam pockets.

Step 7: Optional Peanut Butter Drizzle

If you’re like me and love an extra pop of peanut butter, gently melt a bit more peanut butter in the microwave and drizzle it across the top of your cooled cookies. It looks fancy and amps up the flavor! Plus, it’s a fun finishing touch for sharing or gifting.

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Pro Tips for Making Peanut Butter and Jelly Cookies Recipe

Use Creamy Peanut Butter: Trust me, the creamy texture gives a smooth dough that bakes evenly without any crunch from peanut pieces.
Don’t Overfill the Jam: A scant teaspoon is plenty—too much can make the cookies too soft or messy.
Room Temperature Ingredients: This makes mixing easier and ensures the dough comes together without breaking.
Watch Your Bake Time: Pull them from the oven as soon as the edges turn light golden to keep that soft, chewy texture.

How to Serve Peanut Butter and Jelly Cookies Recipe

Peanut Butter and Jelly Cookies Recipe - Serving

Garnishes

I love adding a quick peanut butter drizzle on top as a garnish — it looks beautiful and adds a little extra richness that guests always notice. Sometimes I sprinkle just a pinch of flaky sea salt on top after drizzling for a sweet-savory contrast that’s heavenly.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream if you’re feeling extra indulgent. I also like serving them alongside fresh fruit for a balanced snack.

Creative Ways to Present

For parties, I like arranging these cookies on a rustic wooden board with small bowls of peanut butter and assorted jams for dipping. It’s so fun and interactive! Another idea: stack them with parchment paper between layers inside a pretty tin for gifting.

Make Ahead and Storage

Storing Leftovers

I keep leftover Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 4 days. They stay beautifully soft and flavorful — I find they actually taste even better the next day as the jam has a moment to meld into the dough.

Freezing

If you want to make these ahead, you can freeze the dough balls on a baking sheet first, then transfer them to a freezer bag. When you’re ready, and just bake from frozen — add an extra minute or two to the baking time. It’s a game changer for quick sweet fixes!

Reheating

To reheat cookies without drying them out, pop them in the microwave for 10-15 seconds or briefly warm them in a low oven (around 300°F) for a few minutes. This refreshes the softness and revives the peanut butter flavor just right.

FAQs

Can I make these cookies without a stand mixer?

Absolutely! A hand mixer works just fine — just be sure to cream the butter, peanut butter, and sugars thoroughly to get that fluffy texture before adding the other ingredients.
What kind of peanut butter is best for this recipe?

I recommend creamy peanut butter for smooth dough and consistent texture. Natural peanut butter with no added sugar works well too, but the cookies might be less sweet, so you can adjust sugar levels accordingly.
Can I use other types of jam?

Yes! I love strawberry jam for the classic taste, but raspberry, grape, or even fig jam make delicious alternatives. Just choose a jam that’s thick enough to hold its shape during baking.
How do I keep the jam from leaking during baking?

Use just a small amount — about a scant teaspoon — and make a shallow indent in the dough for the jam. Don’t overfill, and the cookies should bake up neat with jam perfectly nestled inside.
Can I make these cookies gluten-free?

Yes! Substituting with a 1-to-1 gluten-free baking flour has worked great for me. Just be mindful of the flour’s texture and adjust liquid if the dough feels too dry or too wet.

Final Thoughts

I absolutely love how this Peanut Butter and Jelly Cookies Recipe transforms such a familiar flavor pairing into a cozy, chewy cookie that brings smiles every time. When I first made these, the jam’s sweet surprise in the center won over even the biggest cookie skeptics in my family. You’re going to enjoy the simplicity and warmth of these treats just as much as I do — so roll up your sleeves, grab your favorite jam, and get baking!