Introduction

These Peanut Butter and Jelly Cookies bring a nostalgic twist to a classic favorite. Soft, buttery cookies topped with a sweet dollop of jam make for a delightful treat that’s perfect for any occasion.

A close-up view of a round cookie with a cracked, light golden-brown outer layer that looks soft and crumbly, filled in the center with a shiny, deep red jam. On top of the jam, there are thin drizzles of smooth, light brown peanut butter. Around the cookie, there are small smears and drops of peanut butter on a white marbled surface, along with some broken peanut pieces and a metal utensil partially covered in peanut butter in the upper left area. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (1 stick)
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup seedless jam
More jam, to top baked cookies
Melted peanut butter, to garnish
Chopped peanuts, to garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping down the sides as needed.
Step 3: Add granulated sugar and brown sugar, then beat well until the mixture is fluffy with no chunks of butter remaining.
Step 4: Mix in the peanut butter until combined. Creamy peanut butter works best, but crunchy can be used for extra texture.
Step 5: Add the egg and vanilla extract, beating again until fully combined.
Step 6: Sprinkle the flour into the bowl but don’t stir yet. Add baking soda and kosher salt on top of the flour, then gently stir to combine the dry ingredients.
Step 7: Mix the dry ingredients into the dough on low speed. Stop when the dough just starts to come together and scrape the bowl. Continue mixing until no flour streaks remain. Avoid over mixing to keep cookies tender.
Step 8: Roll the dough into 1 1/2 inch balls, using about 12 cookies per 11×17 inch baking sheet, allowing space between for spreading.
Step 9: Dip a fork in sugar or flour to prevent sticking, then press the fork into each dough ball twice, creating a crisscross pattern and flattening them to about 1/2 inch thickness.
Step 10: Stir the jam to smooth it out, then use a teaspoon to place about 1 teaspoon of jam carefully in the center of each cookie. Avoid letting the jam touch the edges to prevent spreading.
Step 11: Bake cookies for 13-15 minutes. They are done when edges are set with just a hint of browning. Do not under bake, as these cookies are delicate and moist.
Step 12: Let cookies rest on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely.
Step 13: For a pretty finish, add a bit more jam on top, drizzle melted peanut butter, and sprinkle chopped peanuts before serving.

Tips & Variations

Use crunchy peanut butter for added texture.
Freeze shaped and fork-pressed dough balls on a baking sheet before transferring to a freezer bag—bake from frozen, adding 1-3 minutes to baking time.
Try different jam flavors like raspberry or strawberry for variety.
For a richer flavor, lightly toast chopped peanuts before sprinkling on top.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. Reheat gently in a microwave or oven if you prefer them warm. The dough can be frozen shaped and pressed, ready to bake directly from the freezer with a slight increase in baking time.

How to Serve

The image shows a close-up of a single round cookie with a bite taken out of it, placed on a white marbled surface. The cookie has two distinct layers: a thick golden-brown crumbly crust forming the base and edges, and a smooth, shiny, deep red jelly filling in the center with a slightly glossy texture. The crust edges are crimped and fold over the jelly, forming a rustic border. Light crumbs are scattered on the top and around the cookie. There are also a few small pieces of crushed nuts on the jelly and nearby on the surface. In the background, more cookies with similar layers and a drizzle of light brown topping are faintly visible out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds a delightful crunch to the cookies.

Do I have to add the jam before baking?

Yes, placing the jam on the raw cookie dough before baking helps it set nicely on top without spreading too much, creating the classic peanut butter and jelly cookie look.