There’s something about a warm kitchen and a rolling pin of memories — these Peanut Butter and Jelly Cookies taste like Sunday afternoons at Grandma’s, with a jar of jam on the table and laughter in the next room. They’re simple, honest, and made for sharing.
Why make this recipe
These cookies stitch together two childhood comforts — creamy peanut butter and sweet strawberry jam — into a tender, slightly chewy cookie that reminds you of lunchboxes and slow afternoons. They’re quick to make, travel well, and bring everyone to the table with a smile.
How to make Peanut Butter and Jelly Cookies
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 3/4 cups (349 grams) bleached all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 2 large eggs, at room temperature, 1 tablespoon milk, 2 teaspoons vanilla extract, 3/4 cup (240 grams) strawberry jam or jelly, chilled
Directions:
Preheat the oven to, 350 F. Line large rimmed baking sheets with parchment paper. In a large microwave safe bowl, microwave butter in 20 second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. To the butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined. Using a large spring loaded cookie scoop, form the dough into 3 tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 heaping teaspoon of preserves and partially seal it with dough. Keep some of the jam peeking out as you lightly roll it back into a ball between your palms. Place on baking sheet with the visible jam facing up. Repeat with remaining dough balls, spacing about 3 inches apart. Bake for about 14 minutes, or until puffed up and lightly brown at the edges. Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely. Store cookies in an airtight container for up to two days.
How to serve Peanut Butter and Jelly Cookies
Serve them warm or at room temperature with a tall glass of milk, tea, or coffee. They’re lovely tucked into a picnic basket, lined up on a plate for after-school smiles, or stacked in a mason jar to bring to a neighbor.
How to store Peanut Butter and Jelly Cookies
Keep cooled cookies in an airtight container at room temperature for up to two days. If you need them to last a bit longer, separate layers with parchment and chill in the fridge for up to a week, or freeze baked cookies in a single layer for up to a month; thaw at room temperature before serving.
Tips to make Peanut Butter and Jelly Cookies
- Use chilled jam so it’s less likely to run while baking.
- Let the butter-peanut mixture cool until just warm before adding eggs so they don’t cook.
- Don’t overpack the jam into the well — a heaping teaspoon keeps a little peek of color without drowning the dough.
- Space cookies well on the sheet; they puff up and need room.
- If your peanut butter is very oily, stir it until smooth and measure by spooning into the cup for best results.
Variations (if any)
- Swap strawberry jam for raspberry or grape for a nostalgic twist.
- Fold in 1/2 cup chopped peanuts for extra crunch.
- For a chocolaty version, press a few mini chocolate chips into the dough before adding jam.
- Make mini cookies with a smaller scoop for bite-sized treats perfect for parties.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes — it gives a lovely texture. If your peanut butter is extra dry or oily, adjust slightly by watching the dough consistency; it should hold together without being greasy.
Q: My jam sank during baking. How can I prevent that?
A: Make sure the jam is chilled and don’t overfill the well. Partially sealing the jam with a thin layer of dough and keeping a small bit of jam exposed helps it stay put and look pretty.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate the formed dough balls for up to 24 hours, or freeze them on a sheet and transfer to a bag for up to a month. Bake straight from chilled (add an extra minute or two to bake time if frozen).
Q: Are these suitable for people with peanut allergies?
A: These are peanut-based cookies. For a nut-free option, try swapping peanut butter with sunflower seed butter, but note flavor and texture will change.
Conclusion
If you’d like to see another take on these classic cookies, I like how The Food Charlatan showcases the jam peek and bake technique. For step-by-step photos and helpful tips on texture, Handle the Heat offers a lovely guide.
Come sit at my kitchen table anytime — there’s always a fresh batch cooling and room for one more story. Sharing a cookie is sharing a little piece of home.
Peanut Butter and Jelly Cookies
Ingredients
Method
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- In a large microwave safe bowl, microwave butter in 20 second bursts until melted.
- Add the peanut butter and stir until well combined.
- Add in the sugars and whisk together. Set aside to cool until just warm.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- To the butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined.
- Add the flour mixture and stir with a sturdy spatula until combined.
- Using a large spring loaded cookie scoop, form the dough into 3 tablespoon rounds.
- Roll between your palms to smooth.
- Using your thumb, create a well in the center.
- Add 1 heaping teaspoon of preserves and partially seal it with dough, keeping some of the jam peeking out.
- Place on baking sheet with the visible jam facing up, spacing about 3 inches apart.
- Bake for about 14 minutes, or until puffed up and lightly brown at the edges.
- Let cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.