Oh, if you love that classic sandwich combo, you’re going to flip for this Peanut Butter and Jelly Cookies Recipe. Imagine the perfect balance of rich, creamy peanut butter dough with a luscious center of sweet strawberry jam bobbing through each bite. It’s like a nostalgic trip back to childhood, but in cookie form—so irresistible and fun to make together!

I’ve found these cookies work brilliantly for everything from after-school snacks to casual get-togethers when you want a crowd-pleaser without fuss. Plus, they bake up soft and chewy with just the right amount of gooey jam in the middle—trust me, once you make these, you’ll be making them again and again.

Ingredients You’ll Need

The magic of this Peanut Butter and Jelly Cookies Recipe lies both in simple pantry staples and a few key tricks that make the cookies soft, fluffy, and perfectly balanced every time. Grab quality peanut butter for that strong nutty flavor, and pick your favorite strawberry jam—homemade or store-bought, both work wonderfully.

Creamy peanut butter: Go for a creamy version, not crunchy, so the dough is smooth and easy to work with.
Granulated sugar: Adds the crunch and sweetness that balance the soft texture.
Brown sugar: This brings moisture and a slight caramel flavor that deepens the cookie’s taste.
Unsalted butter: Make sure it’s softened but not melted for perfect mixing.
Eggs: Room temperature eggs incorporate better for fluffy cookies.
Vanilla extract: Enhances flavors with that warm, inviting aroma.
Baking soda & baking powder: They work together to give the cookies a tender rise and keep them from being too dense.
Salt: Just a pinch to balance all that sweetness.
All-purpose flour: The base of the dough; scoop gently to keep cookies nice and tender.
Strawberry jam: This is your sweet surprise center—feel free to swap in your favorite jelly or preserve!

Variations

I love making this recipe my own depending on the season or mood. It’s super forgiving, which leaves room for you to get creative and have fun with it.

Nut-free variation: Substitute peanut butter with sunflower seed butter if you’re baking for someone with allergies—I’ve done this and still got rave reviews.
Different jam flavors: Try raspberry, apricot, or even a tart cherry jam for fun twists on the classic.
Chocolate drizzle: I often melt a bit of chocolate to drizzle over the cooled cookies for an extra indulgent touch.
Oat add-in: Toss in a half cup of rolled oats for a bit more texture and chewiness, which I find adds a lovely heartiness.

How to Make Peanut Butter and Jelly Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by softening your butter and then beat it together with the granulated and brown sugar. I use a stand mixer, but a hand mixer is just fine. The goal is a light, fluffy mixture that looks almost pale—this step sets the stage for those melt-in-your-mouth cookies.

Step 2: Add Peanut Butter, Eggs, and Vanilla

Mix in the peanut butter until combined. Then add your eggs one at a time, blending well after each to keep the batter smooth. Don’t forget that splash of vanilla—it’s the secret little boost of flavor that you’ll definitely notice.

Step 3: Combine the Dry Ingredients and Bring It All Together

Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add this to your peanut butter mixture on low speed, just until you have a soft dough. Overmixing here can make the cookies tough, so patience is key.

Step 4: Scoop and Fill with Jam

This part is so fun! Scoop a generous spoonful of dough, flatten it slightly, add about a teaspoon of strawberry jam in the center, then cover with some more dough, sealing the edges carefully. I use my hands to gently shape each cookie into a smooth ball, making sure no jam leaks out during baking.

Step 5: Bake and Cool

Bake in a preheated 350°F (175°C) oven for about 12-14 minutes until the edges turn golden but the cookies are still soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Trust me—cooling helps set the jam and keeps the cookies from falling apart.

How to Serve Peanut Butter and Jelly Cookies Recipe

A top view of seven small white bowls arranged on a white marbled surface, each containing a different baking ingredient: one bowl with smooth peanut butter swirled in the center, a bowl with four brown eggs sitting close together, a bowl with light yellow liquid, a bowl filled with white granulated sugar, a bowl with light brown sugar crystals, a bowl holding dark red jam with a shiny surface, and finally a bowl with a heap of white flour and another bowl with three slices of pale yellow butter stacked slightly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I want to fancy up these cookies, I sometimes dust them lightly with powdered sugar or drizzle a little extra melted peanut butter on top. It adds a lovely gloss and flavor kick. Fresh berries on the side make for a stunning, fresh finish.

Side Dishes

Peanut Butter and Jelly Cookies go surprisingly well with a glass of cold milk or a cup of hot tea. For brunch, I like pairing them with fresh fruit salad or even a scoop of vanilla ice cream for a nostalgic dessert vibe.

Creative Ways to Present

For birthday parties or holiday gatherings, I like arranging these cookies on a tiered tray with colorful napkins underneath. You can also sandwich two cookies with extra jam for a fun twist—kind of like a mini PB&J cookie sandwich! Guests always ask for more.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they usually last for about 3-4 days. To keep them soft, I throw in a slice of bread—it works like a charm by absorbing excess air and keeping the cookies moist.

Freezing

If I want to prep ahead, I freeze the cookie dough balls without jam ahead of time. Then, when I’m ready, I stuff with jam and bake fresh. You can also freeze fully baked cookies in a zip-lock bag, separated by parchment paper, up to 2 months without losing their charm.

Reheating

To bring frozen or leftover cookies back to life, I pop them in a 300°F oven for about 5 minutes or microwave them for 15 seconds. This revives that soft texture and warm, gooey jam center perfectly—like freshly baked all over again.

FAQs

Can I use natural peanut butter in this Peanut Butter and Jelly Cookies Recipe?

You can absolutely use natural peanut butter, but keep in mind the dough might be a bit softer because natural peanut butter usually has more oil. You might want to chill the dough slightly before baking to help the cookies hold their shape better.
Is it important to use both baking soda and baking powder?

Yes! Using both helps create a perfect rise and tender crumb. Baking soda reacts with the brown sugar for browning and chewiness, while baking powder adds some extra lift so your cookies don’t turn out flat.
Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just ensure your blend contains xanthan gum or a similar binder to keep the texture right.
Why do my cookies sometimes leak jam while baking?

Jam leaking often happens when the dough edges aren’t sealed tightly around the filling. Try pressing the dough firmly around the jam and chilling the cookies before baking to minimize spreading and leakage.
Can I use a different jam or jelly?

Absolutely! While strawberry jam is classic, I’ve had success with raspberry, grape, or even fig preserves. Just watch out for jams with lots of chunks, which can cause leaks.

Final Thoughts

This Peanut Butter and Jelly Cookies Recipe has become a little piece of happiness in my baking routine. It’s simple, comforting, and truly brings a smile with every bite—like a hug from your favorite sandwich in cookie form. I can’t wait for you to try it out, put your own spin on it, and create your own memories around this sweet, timeless treat.