Peanut Butter and Jelly Cookies

This batch of peanut butter and jelly cookies captures all the comfort of a classic childhood sandwich in a soft, tender treat. With a rich peanut butter base and a gleaming dollop of jam on top, these cookies come together fast—no chilling required—so you can satisfy a craving in under half an hour.

The first time I baked these, I needed an after-school treat that felt special but could be made quickly. With zero leftovers the next day, they instantly became part of my cookie rotation.

Ingredients

• butter: brings rich flavor and a tender crumb use unsalted for better control over saltiness
• granulated sugar: keeps the cookies crisp on the edges and soft inside opt for fine sugar for best mixing
• brown sugar: adds moisture and a hint of caramel depth make sure it is well packed for accurate measuring
• creamy peanut butter: gives an intense peanut flavor I find Jif gives the smoothest results but crunchy is also delicious
• egg: acts as a binder for structure make sure it is at room temperature
• vanilla: provides warm aroma and rounds out flavors pure extract delivers the best taste
• all-purpose flour: ensures the right structure spoon and level to avoid packing too much flour
• baking soda: helps the cookies rise for perfect spread check it is fresh for best results
• kosher salt: balances out the sweetness and boosts flavor flaky salt works very well here
• seedless jam: delivers fruity sweetness and a glossy topping raspberry or grape are my family’s favorites look for thick jam that will hold its shape
• extra jam, melted peanut butter, and chopped peanuts for optional garnish: make the cookies look as good as they taste

Step-by-Step Instructions

Prepare the oven and pans:

Preheat your oven to 350 degrees F Arrange two baking sheets with parchment or silicone mats so the cookies release easily and bake evenly

Cream the butter:

Place the butter in a large bowl or mixer Beat on medium until it is perfectly smooth and airy Use a spatula to scrape the bowl so all the butter gets mixed

Blend sugars and peanut butter:

Pour in the granulated and brown sugar Now beat until the mixture is fluffy and light in color Then add the creamy peanut butter and mix thoroughly until smooth with no streaks

Add egg and vanilla:

Crack the egg in and pour the vanilla Beat until your dough looks glossy and homogeneous

Mix in dry ingredients:

Add the flour to the bowl but do not stir it yet Sprinkle baking soda and kosher salt over the flour Gently mix the dry ingredients a little by hand then blend on low until the flour disappears Do not over mix or the cookies can turn tough

Shape and flatten dough:

Scoop dough into balls about one and a half inches across Arranged cookies spaced apart on the baking sheets Take a fork and dip it in sugar or flour then press down on each dough ball first one way then crosswise to flatten and create the classic crisscross pattern Go for about half an inch thickness

Top with jam:

Stir the seedless jam so it is smooth Spoon about a teaspoon onto the center of each cookie Try to keep the jam in the center so it does not run off while baking

Bake and cool:

Place trays in the oven Bake for thirteen to fifteen minutes The cookies are done when edges just start to brown Remove from the oven and let them rest on the tray for five to ten minutes before moving to a rack

Garnish and serve:

If you wish to make them extra special spoon a little more jam on top then drizzle with melted peanut butter and sprinkle with chopped peanuts Serve slightly warm for the best experience

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The peanut butter used here always reminds me of baking with my mom who would sneak a taste from the mixing spoon every time she made cookies. I love how the jam topping sets these apart visually and gave them the perfect burst of childhood nostalgia at my son’s last birthday party.

Storage tips

To keep the cookies soft and fresh store them in an airtight container at room temperature for up to three days Place parchment between layers if you have extra garnish so they do not stick together If you like to freeze them you can freeze the cookie dough balls after flattening or freeze the baked cookies Stack with wax paper and use a freezer bag or container Frozen dough can be baked right from the freezer after adding the jam just bake a minute longer

Ingredient substitutions

You can use crunchy peanut butter for extra texture or swap in almond or sunflower seed butter for allergies Any thick, high-quality jam or preserves will work My family likes strawberry or even apricot for a twist If you only have salted butter scale back the added salt a bit

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Serving suggestions

Serve these with a glass of milk for the most classic pairing Make them look fancy by stacking on a platter and finishing with a drizzle of peanut butter Kids love them in lunchboxes too If you bake them small they are excellent for cookie exchanges

Cultural context

These cookies are inspired by the beloved American childhood lunch of a peanut butter and jelly sandwich Translating those flavors into a dessert is pure comfort food To many they tap into happy school memories or reminders of family gatherings

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter adds a nice texture to these cookies. Both creamy and crunchy varieties work well in the dough.

→ Which type of jam works best for topping?

Seedless jams such as strawberry, raspberry, or grape are ideal. Any favorite flavor can be used, just avoid jams with large fruit chunks.

→ Do I have to chill the dough before baking?

No, chilling is not necessary. The dough is designed to bake straight away for convenience and soft results.

→ How should I store these cookies for freshness?

Keep cooled cookies in an airtight container at room temperature for up to 3 days to maintain their softness.

→ Can the dough be frozen for later use?

Yes, shaped and flattened dough balls can be frozen. Bake directly from frozen, adding a few extra minutes to the baking time as needed.