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    Home » Cookie Recipes

    Mar 7, 2023 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Peanut Butter and Jelly Cookies

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    Jump to Recipe Print Recipe
    Pinterest pin for peanut butter and jelly cookies.

    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!

    Close up of peanut butter and jelly cookies.

    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.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    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.
    Stack of 2 cookies split in half on a wire rack.

    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.

    Wet ingredients in a bowl.
    Peanut butter cookie dough in a glass bowl.

    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.

    Peanut butter cookie dough ball on a cookie sheet.
    Baked cookie on a wire rack.
    Whipped peanut butter in a glass bowl.

    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.

    Whipped peanut butter on top of cookie.
    Strawberry jelly on top of cookie.

    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.
    Peanut butter and jelly cookies on a wire rack.

    FAQ

    Can I make these into smaller cookies?

    Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.

    Can these cookie dough balls be frozen?

    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.

    Can I chill the cookie dough overnight?

    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.

    One bite missing from a cookie.

    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

    • Stack of 2 lemon cookies split in half.
      Lemon Cookies
    • Muddy buddy cookies on a wire rack.
      Muddy Buddy Cookies
    • Red velvet cookies on a cookie sheet.
      Red Velvet Cookies
    • One chocolate marshmallow cookie split in half.
      Chocolate Marshmallow Cookies

    Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

    📖 Recipe

    Close up of peanut butter and jelly cookies.

    Peanut Butter and Jelly Cookies

    These peanut butter and jelly cookies are better than Crumbl! They are a peanut butter cookie topped with peanut butter and jelly.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Decorating Time 30 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 16 Large cookies
    Calories 520 kcal

    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

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
    High altitude baking- Add an extra 1 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 520kcalCarbohydrates: 65gProtein: 9gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 31mgSodium: 366mgPotassium: 244mgFiber: 2gSugar: 40gVitamin A: 355IUVitamin C: 2mgCalcium: 41mgIron: 2mg
    Keyword crumbl, peanut butter and jelly cookies, peanut butter cookies, strawberry jelly
    Tried this recipe?Let us know how it was!

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