These peanut butter and jelly cookies are better than Crumbl! They are a peanut butter cookies topped with peanut butter and jelly. They capture the flavors and nostalgia of a good PB&J sandwich while being as fun and delicious as a cookie!
These peanut butter and jelly cookies the best parts of peanut butter cookies and peanut butter and jelly sandwiches in one. So, if you are craving your favorite childhood sandwich try upgrading to the having one in cookie form!
For other easy cookie recipes try, Monster Cookies, Eggless Chocolate Chip Cookies, and Chewy Peanut Butter Cookies.
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Why This Recipe Works
- PB&J flavors- These cookies combine the fun of PB&J flavor with the sweet and irresistible flavors of a classic peanut butter cookie.
- Gourmet cookie- This PB&J cookie feels like an even more special treat than most cookies with the whipped peanut butter topping and jelly on top!
- Easy recipe- This recipe is very simple and breaks down each step into simple steps.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Peanut Butter- I used average grocery store peanut butter. Natural peanut butter may have a different texture. I prefer to use creamy peanut butter, but crunchy peanut butter can also work.
- Powdered Sugar- Make sure to sift to avoid gritty frosting.
- Strawberry jelly- I prefer strawberry preserves, but you can substitute grape jelly or even raspberry jam if that's your jam!
Step By Step Instructions
Here is how to make and bake these peanut butter and jelly cookies. This recipes uses a stand mixer with paddle attachment.
STEP 1: Dry ingredients. Sift together the all purpose flour, baking soda, and salt.
STEP 2: Beat butter. Use a mixer to beat the room temperature butter, brown sugar, and granulated sugar together on high speed for 2 minutes.
It will be pale in color when it is done.
STEP 3: Combine. Add the peanut butter, vanilla extract, and eggs and mix on medium speed until combined.
Add in the dry ingredients and mix on low speed until combined.
STEP 4: Prep. Preheat the oven to 350°F. Next, line 2 cookie sheets with parchment paper.
Let the dough sit for 10 minutes while heating the oven. Then, scoop 6 cookie dough balls per baking sheet using a 2 oz or 2 tablespoon cookie scoop.
STEP 5: Bake cookies. Bake 1 cookie sheet at a time for 9-11 minutes.
STEP 6: Cool. Let the cookies cool in the hot baking pan for 5 minutes before transferring them to a wire rack.
STEP 7: Beat peanut butter. Melt the peanut butter in the microwave. Then, add the powdered sugar and cinnamon before mixing it with a hand mixer.
If it is too thick you can heat it in the microwave again.
STEP 8: Top the cookies. Scoop 1 tablespoon of the whipped peanut butter on top of each cookie. Then, spread it with an offset icing spatula. Next, add ½ tablespoon of strawberry jelly and spread it.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the peanut butter and jelly cookies in an air-tight container on the counter up to 5 days.
Freezing
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating. The texture of the topping may be affected by freezing, so I recommend only topping the cookies after thawing if you plan on freezing them.
Other Gourmet Cookie Recipes To Try
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📖 Recipe
Peanut Butter and Jelly Cookies
Ingredients
Peanut Butter Cookies
- 2 ¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled to room temperature
- 1 ¼ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 1 cup Peanut butter
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
Toppings
- 1 cup Peanut butter melted
- ½ cup Powdered sugar sifted
- ¼ teaspoon Ground cinnamon
- 1 cup Strawberry jelly I liked strawberry preserves
Instructions
Peanut Butter Cookies
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.2 ¼ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes. It will become pale in color.1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¾ cup White granulated sugar
- Add the peanut butter, vanilla, and eggs. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed.1 cup Peanut butter, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes This helps to prevent spreading.
- Scoop the dough using a 2 oz cookie scoop or 2 TBSP. Scoop 6 cookie dough balls per cookie sheet.
- Bake 1 cookie sheet at a time. Bake for 9-11 minutes.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. Cool cookies completely before decorating.
Toppings
- Melt the peanut butter in the microwave. Then, add the sifted powdered sugar and cinnamon and mix with a hand mixer. Mix until smooth. If too thick, place back in the microwave to melt.1 cup Peanut butter, ½ cup Powdered sugar, ¼ teaspoon Ground cinnamon
- Place 1 tablespoon of whipped peanut butter on top of the cookie. Spread using an offset icing spatula. Scoop ½ tablespoon of strawberry jelly on top of the peanut butter and spread.1 cup Strawberry jelly
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