Peanut Butter and Jelly Cookies

These Peanut Butter and Jelly Cookies evoke many childhood flavor memories but all wrapped up in cookie form. Does it get much better!? Being a big peanut butter fan myself, I LOVE these cookies, even for breakfast, lol.

I love everything about these cookies. From the crisp bottoms to the tangy jam or jelly and the crumble topping that makes it feel like you are eating a PB&J sandwich.

Ingredients

This ingredient list is just like your basic peanut butter cookie with just a little tweak to it firm it up a little. And for the jam or jelly, you can choose to use both or either. Use your very favorite, whatever you would use to make a PB&J sandwich. Any flavor will work!

I personally like raspberry jam. It isn't super sweet and adds a nice tang to the cookie. If you are on the fence about what to use, that would be my suggestion.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

To start, I make the crumble topping for the cookies. This really is an optional step, but I like to make my cookies EXTRA!!! Do this first and let it chill in the freeze till just before you bake the cookies.

Then mix up the cookie batter and portion it out onto a baking sheet. I like to use a portion scoop so I get evenly sized cookies that are all uniform.

Then create an indent in the cookies with your thumb, and spread them open a bit. I like to make a nice big space for about a tablespoon of jam in each cookie. Then top the cookies with the chilled crumble cookie mixture and bake till golden.

Let them cool on a wire rack till fully set and so the jam can fully cool. You want to let the jam cool or it can burn your mouth, let them have their time to cool.

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

Continue to Content

📖 Recipe

Yield: about 2 dozen cookies

Peanut Butter and Jelly Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These Peanut Butter and Jelly Cookies evoke many childhood flavor memories but all wrapped up in cookie form. Does it get much better!?

Print

Ingredients

for the crumble topping:

• ¼ cup All-Purpose Flour
• ¼ cup Granulated Sugar
• ½ teaspoon Cinnamon, ground
• 2 tablespoons Unsalted Butter, cold & diced

for the cookies:

• ¾ cup Crunchy Peanut Butter, not natural
• ½ cup Unsalted Butter, soft
• ½ cup Brown Sugar
• ½ cup Granulated Sugar
• 1 Egg, room temp
• 1 tablespoon Vanilla Extract
• ¼ teaspoon Kosher Salt
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• ½-3/4 cup Jelly, use your favorite

Instructions

for the crumble topping:

1. In the bowl of the stand mixer fitted with the whisk attachment, before making the cookie dough, add the flour, sugar, cinnamon, and butter to the bowl.
2. Whisk together until the mixture is well combined and the butter is fully worked into the flour.
3. Remove from the bowl, into a smaller bowl, and place in the fridge or freezer while you make the cookie dough, no need to clean the bowl, just make the cookies in the same bowl just switch to the paddle attachment.

for the cookies:

1. Preheat oven to 350˚F and line 2 sheet pans with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, peanut butter, and both sugars. Cream together, scraping down at least twice, until everything is evenly combined. 4 minutes
3. Add the egg and vanilla, and beat until well combined. 45-60 seconds longer.
4. Add salt, flour, and baking soda, and mix at low speed until the flour is completely worked in. Whack the mixer up to full speed and then off, quickly, for a final mix. of 2 seconds.
5. Use a 2-ounce scoop, and scoop the cookies onto a parchment-lined cookie sheet. I use a small ice cream scoop for equal-sized cookies.
6. Then using your thumb press an indent into the cookies, this is where the jelly will go.
7. Fill the indent with the jelly and top with the crumble. Press the crumble onto the cookie a little as needed.
8. Bake in the preheated oven for 12-14 minutes, just until the top and edges begin to turn golden brown.
9. Remove from the oven and transfer to a cooling rack.

Notes

Notes & Tips

Be sure to make the crumble first and let it get nice and cold while you make the cookies. This ensures that it doesn't just melt into the cookie and stays crumbly when baked.

I like a nice big cookie, so I use a 2-ounce scoop, or you can weigh them out on a kitchen scale if you like.

Make a nice big well in the cookie for lots of jam. They are better when there is a nearly even ratio of cookie to jam.

Substitutions

I like to make my peanut butter cookies with crunchy peanut butter. That is my personal preference. But you can ABSOLUTELY make them with creamy. Just don't use a natural peanut butter that separates, I can not guarantee how they will turn out with a product of that nature.

When it comes to a jelly or jam, use your very favorite. Use what you would if you were making a sandwich with jelly and peanut butter. Anything will work here, so the sky is the limit. Raspberry is my personal favorite.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
• 
  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
• 
  Vollrath 2 oz Stainless Steel Disher - Size 16,Dark Blue
• 
  KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 113mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram