Name: Peanut Butter and Jelly Cookies
Prep time: 10 min
Cook time: PT-485673H8M50S
Total time: 20 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 3/4 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup fruit jelly or jam (strawberry, raspberry, or your favorite)

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Soft, chewy Peanut Butter and Jelly Cookies swirled with sweet fruity jelly create a nostalgic twist on the classic sandwich in cookie form. These cookies are perfectly balanced between salty and sweet, making them irresistibly delicious and a guaranteed crowd-pleaser.

Ingredients

1 cup creamy peanut butter

3/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup fruit jelly or jam (strawberry, raspberry, or your favorite)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mix the peanut butter and brown sugar until smooth and creamy.

Beat in the egg and vanilla extract until fully combined.

Stir in the baking soda and salt until evenly incorporated.

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Use your thumb or the back of a spoon to make an indentation in the center of each cookie.

Fill each indentation with about 1/2 teaspoon of jelly or jam.

Bake for 8–10 minutes, until the edges are lightly browned but the centers remain soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields 12 cookies. Preparation takes about 10 minutes, baking takes 8 to 10 minutes, so the total time is roughly 20 minutes. It’s perfect when I need a quick treat without a lot of fuss.

Variations

I like to experiment with different types of jelly or jam—raspberry or grape work wonderfully, too. For a twist, sometimes I add a sprinkle of chopped peanuts on top before baking for extra crunch. If I want a richer cookie, I swap half the peanut butter for almond butter. For a gluten-free version, these cookies work great since there’s no flour involved.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy, but if they start to firm up, I warm them in the microwave for about 10 seconds to bring back that fresh-baked softness. They also freeze well—just thaw at room temperature when ready to enjoy.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve used crunchy peanut butter before. It adds a nice texture to the cookies but can make them a bit less smooth.

What kind of jelly or jam works best?

Strawberry and raspberry are my favorites, but any flavor you like will work. Just make sure the jelly is not too runny to avoid spreading too much during baking.

Can I make these cookies dairy-free?

Absolutely! This recipe doesn’t contain any dairy ingredients, so it’s naturally dairy-free.

How do I prevent the jelly from bubbling over while baking?

I use a small amount (about 1/2 teaspoon) of jelly in each indentation, and it helps to keep the jelly thick or slightly chilled before filling.

Can I double the recipe?

Yes, doubling the recipe works great. Just make sure to space the cookies well on the baking sheets, and bake them in batches if needed.

Conclusion

These Peanut Butter and Jelly Cookies are a nostalgic treat that I never get tired of. They’re easy to whip up, wonderfully soft, and the fruity jelly center adds just the right touch of sweetness. Whether I’m baking for family, friends, or just myself, they always bring a smile and satisfy my craving for something comforting and delicious. Give this recipe a try—you might find your new favorite cookie.

Recipe:

Peanut Butter and Jelly Cookies

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Author: Cheryl
Total Time: 20 minutes
Yield: 12 cookies
Diet: Gluten Free

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Description

Soft, chewy peanut butter cookies swirled with sweet fruity jelly create a nostalgic twist on the classic sandwich in cookie form, perfectly balanced between salty and sweet.

Ingredients

1 cup creamy peanut butter

¾ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

½ teaspoon baking soda

¼ teaspoon salt

⅓ cup fruit jelly or jam (strawberry, raspberry, or your favorite)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the peanut butter and brown sugar until smooth and creamy.
Beat in the egg and vanilla extract until fully combined.
Stir in the baking soda and salt until evenly incorporated.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Fill each indentation with about ½ teaspoon of jelly or jam.
Bake for 8–10 minutes, until the edges are lightly browned but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.