Satisfy your sweet tooth with these delicious peanut butter and jelly cookies! Learn how to make the perfect batch with our step-by-step recipe and tips.
I think any kid who grows up in America enjoys PB&J sandwiches for lunch. And if you're lucky you come home to freshly baked cookies. So it was only a matter of time until the two were combined to make these delicious peanut butter and jelly cookies.
These cookies are a childhood dream!
Let's get to the recipe
Ingredients
For these scrumptious peanut butter and jelly stuffed cookies you will need:
- Butter. The butter should be softened to room temperature but not too soft that it is melty and greasy.
- Creamy Peanut Butter. You want to use peanut butter like Jif or Skippy, not natural-style peanut butter. The peanut butter will be used in the cookie dough base as well as stuffed into the cookie dough balls.
- Light Brown Sugar. The brown sugar adds warmth and extra chewiness to these cookies.
- Granulated Sugar. The granulated sugar not only sweetens the cookies but also helps encourage them to spread out while baking.
- Large Egg. Due to the large amount of peanut butter, you only need one egg for this cookie dough. Make sure your egg is at room temperature
- Pure Vanilla Extract. The vanilla extract gives the cookies a warm flavor.
- All-Purpose Flour/ Plain Flour. I highly suggest weighing your flour to ensure that you don't end up with too much or too little flour, this can drastically alter the texture of the cookies.
- Baking Soda. This chemical leavening agent helps the cookies rise and brown while baking.
- Salt. A bit of salt helps balance out the sweetness of the sweet cookies and jam.
- Cornstarch/ Cornflour. I love to add a little bit of cornstarch to my cookie dough, this helps create a soft, tender cookie dough.
- Jelly. Strawberry jam, strawberry jelly, or strawberry preserves are perfect for these cookies. You can also use grape or raspberry if you want. Raspberry jam is one of my faves.
If you like a crunch you could always add ½ a cup of chopped peanuts.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer cream butter and peanut butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
Add the egg and vanilla to the butter mixture, and mix for another 2 minutes.
Gently fold in the dry ingredients until just combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. The dough is quite soft so you need to harden it a bit before you make the cookies.
Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough then gently press it into a flatter disc.
Add a ½ teaspoon of peanut butter then jelly and pinch the sides of the dough up to seal the filling in. If you completely cover the PB & jelly when the cookie bakes you may not see it but if you leave a little peeking through it will bake up as a nice centerpiece. Place dough balls on a parchment-lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours. You need the filling to chill up.
When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
Bake for 9-11 minutes, the dough should look set and no longer wet. Let sit in the pan for 5 minutes then transfer to a wire rack to cool completely. Store in an air-tight container for up to 5 days.
Tips for Success
- Use room temperature ingredients
- Don't overmix the dry ingredients
- Chill the dough
- Use cool baking sheets each time you bake the cookies
Check out this post on my Cookie Baking Tips
More cookie recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Peanut Butter and Jelly Cookies
Satisfy your sweet tooth with these delicious peanut butter and jelly cookies! Learn how to make the perfect batch with our step-by-step recipe and tips.
- Total Time: 1 Hour 51 Minutes
- Yield: 12-14 Cookies 1x
Ingredients
Cookies
- 4oz (½ cup) Butter, softened to room temp.
- 4oz (½ Cup) Creamy Peanut Butter
- 150 grams (¾ Cup) Light Brown Sugar
- 50 Grams (¼ Cup) Granulated Sugar
- 1 Large Egg, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 188 Grams (1 ½ Cups) All-Purpose Flour/ Plain Flour
- ¾ Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 2 Teaspoons Cornstarch/ Cornflour
Filling
- 4oz (½ Cup) Strawberry or Raspberry Jelly or Jam
- 4oz (½ Cup) Peanut Butter
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer combine the peanut butter and butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
- While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
- Add the egg and vanilla to the butter mixture, and mix for another 2 minutes. Gently fold in the flour mixture until just combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. The dough is quite soft so you need to harden it a bit before you make the cookies.
- Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough then gently press it into a flatter disc. Add a ½ teaspoon of peanut butter then jelly and pinch the sides of the dough up to seal the filling in. If you completely cover the PB & jelly when the cookie bakes you may not see it but if you leave a little peeking through it will bake up as a nice centerpiece. Place dough balls on a parchment-lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours. You need the filling to chill up.
- When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
- Bake for 9-11 minutes, the dough should look set and no longer wet. Let sit in the pan for 5 minutes then transfer to wire rack to cool completely. Store in an air-tight container for up to 5 days.
- Prep Time: 10 Minutes
- Chill Time: 1 Hour 30 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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