These Peanut Butter Cookies are one of the most nostalgic cookies you'll ever have. The magical combination of peanut butter and jelly will take you back to childhood lunchboxes and sweet memories at home.
Jam-filled cookies have always been a favorite for festive occasions. I grew up on Linzer cookies and Petit fours but there is always room for more!
Ideal for holiday cookie exchanges, this recipe is wonderfully simple and makes a generous amount for sharing. The peanut butter sauce is optional, but let me be clear: it's phenomenal and you should absolutely make it.
Pro Tip for the Best PB&J Cookies
Natural peanut butter is not suitable for this recipe. The conventional creamy peanut butter is best as natural peanut butter may make the dough soft and difficult to roll into balls as well as make the cookies spread more when baked.
Peanut Butter and Jelly Cookies
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 stick butter unsalted, softened
- ⅔ cup creamy peanut butter
- ½ cup light brown sugar
- ¼ cup granulated sugar + extra for dough rolling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup strawberry fruit jam or jelly
Peanut butter sauce (optional)
- 4 Tablespoons creamy peanut butter
- 1 teaspoon coconut oil softened
Crushed peanuts (optional garnish)
Instructions
- In a small bowl, add flour, baking soda, baking powder and cornstarch. Whisk lightly to combine and set aside.
- In a large mixing bowl, add 1 stick of softened butter and ⅔ cup of creamy peanut butter. Mix the batter using a hand mixer or a standing bowl mixer on medium speed until it becomes creamy and soft. About 1-2 minutes.
- Add in brown sugar and granulated sugar. Use a rubber spatula to scrape down the sides and whip with a mixer until the ingredients are combined, creamy and smooth.
- Next, add 1 egg and vanilla extract. Using a spoon or rubber spatula, mix until everything is combined.
- Add the dry mixture into the wet batter and mix until all of the flour is fully incorporated.
- Cover the bowl with plastic wrap and store in your refrigerator for at least 30 minutes.
- While chilling, preheat the oven to 375°F. Use parchment paper to line as many baking sheets as necessary for your cookies. I used two baking sheets.
- Using a tablespoon sized scoop or a big spoon scoop up and roll into tablespoon sized balls.
- Roll each ball into the extra granulated sugar. This adds a nice crinkle effect to the outside of the cookie when baked.
- Place the cookie dough balls about two inches apart on your cookie sheet.
- Press down on each cookie with your thumb or the back of a teaspoon, creating a small indentation.
- Add a teaspoon of your favorite fruit jam or jelly to the well of each cookie.
Notes
- Chilling the cookie dough for at least 30 minutes is recommended; ideally 60 minutes if time allows. The dough could even be wrapped tightly and chilled overnight. To prevent drying out, it’s important to wrap tightly.
- When scooping up the dough with a scoop, try packing it in and then smoothing the dough with your other hand. This will ensure all your cookies are the same size and will help to cook evenly.
- Spraying non-stick spray on your thumb or to the back of the teaspoon is a good way to prevent the cookies from sticking to the back of the teaspoon or your thumb.
- Natural peanut butter is not suitable for this recipe. The conventional creamy peanut butter is best as natural peanut butter may make the dough soft and difficult to roll into balls as well as make the cookies spread more when baked.
Nutrition
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How to make PB and J cookies
Prep: Gather all the ingredients to make this peanut butter and jam cookies. Make sure the butter is softened.
Mix the Dry Ingredients: In a small bowl, whisk together the flour, cornstarch, baking soda, and baking powder. Set aside.
Cream the Butter & Peanut Butter: In a large mixing bowl, beat the softened butter and peanut butter with a hand mixer (or stand mixer) until smooth and creamy—about 1-2 minutes.
Add Sugars & Wet Ingredients: Mix in the brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing just until combined.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until no flour streaks remain. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight). Chilling prevents excessive spreading and makes the dough easier to handle.
Shape the Cookies Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in granulated sugar for a crinkly finish.
Bake & Cool: Place dough balls 2 inches apart on the baking sheet. Use your thumb (or the back of a teaspoon) to press a small well into each cookie. Fill each well with ½ to 1 teaspoon of jam. Bake as directed on the recipe card and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
How to Store and Reheat
Let cookies cool completely before wrapping or storing in an airtight container. You can leave it on your counter if you plan to enjoy them within a day or two, but because they do contain jelly or jam, store in the refrigerator for up to 4 days.
Eat cold out of your refrigerator or let them come to room temperature before eating.
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