Dessert

Peanut Butter Jelly Cookies Recipe

BySophie Carsel March 15, 2026March 15, 2026

Introduction

Peanut Butter Jelly Cookies combine the nostalgic flavors of a classic PB&J sandwich into a soft, chewy cookie. These treats are quick to make and perfect for satisfying your sweet tooth with a fruity twist.

The image shows several round cookies arranged on a metal cooling rack over a white marbled surface. Each cookie has one layer of soft, golden-brown dough that looks slightly cracked and thick. In the center of every cookie, there is a dollop of dark red, glossy jam, which appears thick and shiny with a slightly chunky texture. The cookies are evenly spaced and the focus is on the nearest cookie, making the background cookies slightly blurred. The photo is lit softly, highlighting the texture of the dough and the gloss of the jam. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups creamy peanut butter
1 cup butter (salted or unsalted)
⅔ cup white sugar
⅔ cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¾ cup grape jelly (or your favorite flavor)

Instructions

Step 1: Preheat the oven to 375˚F.
Step 2: In a large bowl, combine the peanut butter, butter, white sugar, and brown sugar. Beat until fluffy, then mix in the eggs and vanilla extract.
Step 3: Add the flour, baking soda, and salt to the mixture. Stir until everything is combined and the dough is soft but not sticky.
Step 4: Measure 2 tablespoons of dough and roll into a ball. Repeat with all the dough. Place the balls on a cookie sheet about 2 inches apart.
Step 5: Bake the cookies for 9-11 minutes. Immediately after removing from the oven, use the back of a teaspoon to create an indentation in each cookie.
Step 6: Spoon 1 teaspoon of jelly into the indentation of each cookie while they are still warm.

Tips & Variations

For a colorful twist, try using different flavors of jelly like raspberry or strawberry.
If the dough feels too sticky, chill it for 15-20 minutes before shaping the cookies.
Swap creamy peanut butter for chunky if you prefer added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the jelly fresh, avoid stacking cookies on top of each other. You can also refrigerate them for up to 1 week. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

The image shows five round cookies with a light golden brown color and a cracked texture on top, arranged on a silver metal cooling rack. Each cookie has a shiny, dark red jam dollop placed in the center, creating a small well-like indentation. The cookies are spread out with some in focus and others blurred in the background. The surface below the rack has a white marbled texture, adding a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, natural peanut butter works well, but keep in mind it may alter the texture slightly due to its higher oil content. You might want to chill the dough a bit before baking.

Can I make these cookies gluten-free?

To make gluten-free peanut butter jelly cookies, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that the blend contains xanthan gum or add it separately for the best texture.