There’s nothing quite like the classic flavor pairing of peanut butter and jelly. These Peanut Butter and Jelly Cookies are a fun twist on the favorite childhood sandwich and make the perfect treat for lunch boxes, picnics, or anytime you’re craving something sweet. Soft, chewy peanut butter cookies filled with your favorite jelly make this recipe a must-try.
The best part? You only need 4 ingredients to bring this recipe to life! We’re starting with our 3 Ingredient Peanut Butter Cookie Recipe as the base, then adding sweet jelly to the center of each cookie for a gooey texture that everyone will love.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love These Peanut Butter and Jelly Cookies ⭐
Simple ingredients – Just peanut butter, sweetener, egg, and jelly.
Customizable – Use strawberry jam, grape jelly, or even sugar-free jelly for a low-sugar option.
Quick to make – Ready in about 20 minutes, start to finish.
Perfect cookies – A chewy peanut butter cookie base with a sweet jelly center.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Creamy peanut butter (natural peanut butter works, but creamy Jif gives the best results)
- Sweetener (I like white or brown sugar but you can use a sugar substitute if preferred)
- Egg
- Jelly (strawberry preserves, grape jelly, or even raspberry jam work great)
🔪 How to Make PB& J Cookies
Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper or use ungreased cookie sheets.
Mix the dough: In a medium bowl, combine peanut butter, sweetener, and egg. Mix with a hand mixer on medium speed (or a stand mixer with a paddle attachment) until smooth and blended.
Scoop: Using a large cookie scoop, form cookie dough balls and place them onto the prepared baking sheet, leaving enough space between cookies for spreading.
Indent: Press the center of each cookie with the back of a measuring spoon to make a small indentation. This creates space for the jelly.
Fill: Drop about 1 teaspoon of jelly into the center of the dough. Be careful not to overfill—sweet jelly spreads as it bakes.
Bake: Bake for 8–10 minutes, until the edges of the cookies are just set but the center still looks soft.
Cool: Allow cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack. These cookies are delicate when warm and will firm up as they cool.
⭐ Tips for the Best Peanut Butter and Jelly Cookies⭐
- For chewy peanut butter cookies, don’t overbake. They should be soft in the center.
- Use creamy peanut butter for a smooth cookie form, or crunchy peanut butter if you want little bits of peanuts inside.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For a fun twist, swap in white chocolate chunks or peanut butter chips on top of each cookie before baking.
📖 Serving Ideas
These PB&J cookies are the perfect treat for school lunch boxes, bake sales, or sharing at family gatherings. They taste just like pb&j sandwiches in cookie form but with a chewy, buttery peanut butter cookie base and gooey jelly stuffed center. Serve them with a glass of milk, pack them for a picnic, or enjoy as an afternoon snack.
More Delicious Recipes To Try
Peanut Butter and Jelly Cookies
Ingredients
- 1 Cup Peanut Butter creamy works best
- 1 Cup sugar
- 1 Egg
- 1/3 Cup Jelly
Directions
- Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix the peanut butter, sweetener and egg together until blended.
- Next, using a cookie scoop, place scoopful of batter onto baking sheet, leaving about 2” in between each cookie.
- Indent each cookie dough with a small measuring spoon. Our recipe developer uses the end of a muller, sprays it with non-stick baking spray to ensure it doesn’t stick and then moves the muller in a circle motion until she gets a perfect circle!
- Using a teaspoon, drop the jam into the hole ensuring not to overflow the jelly as it will spread as it bakes.
- Bake for 8-10 minutes until the cookie has just set. Remove from the oven and allow the cookies to cool on the baking sheet. This dough is soft so you don’t want to move them when they are warm or they will fall apart.
- Allow to cook for 10-15 minutes and enjoy!
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