Peanut Butter and Jelly Cookies

Posted in on the 22nd May, 2016
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PB&J Cookies

I’m back!! I’ve been so sidetracked – busy with work and moving, etc. – I haven’t gotten back into blogging. That changes today! I am very excited to start blogging again and sharing my passion with others.

This recipe is a new recipe I recently tried. I was on the lookout for some great cookie recipes and stumble on this one. It’s for Peanut Butter & Jelly Cookies. That’s right…PB&J Cookies. They are phenomenal. The peanut butter flavor mixed with your favorite jam or jelly make for a sublimely satisfying treat. They took a bit longer than the standard drop cookies, but only slightly longer. Believe me when I tell you, it’s well worth the minute or so extra per tray of cookies. 

For a standard printable recipe, scroll all the way to the bottom.

Advice: Keep this in mind for this recipe and all recipes you make. Read the recipe completely before beginning. That way you what to expect and are more prepared with your ingredients.

NOTE: For those of you who have read my previous blog posts, I have decided to change my style from step-by-step pictures to just a few pictures. I needed to do this to save time to allow me to continue to blog. I’m hoping you still get some useful tips and guidance as you try out my recipes. Please comment below if desired.


**If you need a few more instructions for recipes, just CLICK HERE for step by step instructions in my recipe blog post.

Enjoy the comfort of food!

Peanut Butter and Jelly Cookies

Serves 18
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Allergy Egg allergy, Milk Allergy (Dairy), Peanuts Allergy, Wheat Allergy (Gluten)
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
Website Adapted from
These Peanut butter & Jelly Cookies will remind you of your childhood PB&J sandwich. Deeeelicious!


  • 1/2 cup butter (1 stick; 115g)
  • 1/2 cup peanut butter (128g; do NOT use natural peanut butter; you can use creamy OR chunky)
  • 2/3 cups brown sugar (134g)
  • 1/4 cup granulated sugar (aka, white sugar; 50g)
  • 1 Large egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cup all purpose flour (167g)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup favorite jam OR jelly (This is an approximate amount. It depends how full you fill them.)


Step 1 Adjust your oven rack to the middle position. Preheat oven to 350 degrees. Line a baking sheet(s) with parchment paper or use a silpat (silicone baking sheet liner).
Step 2 In a mixing bowl, cream the butter, peanut butter and sugars together until light and fluffy. This is about 3-4 minutes with an electric mixer. Add in the egg and vanilla extract and continue creaming until well combined.
Step 3 Add in the flour, baking soda and salt until just until the dry ingredients are incorporated and the dough forms. Keep in mind it is more of a stiff dough that is not dry or wet.
Step 4 Use a tablespoon or cookie scoop to make small round balls of dough. Place cookie dough balls about 1 inch a part on your prepared cookie sheet(s). Gently press a thumbprint or indentation into the dough balls. Next spoon a very small amount of jam in the indention (I used just under a tablespoon of jam for 6 cookies). The last step is to crumble a bit of additional dough on top of the cookies, leaving some of the jam peeking through. I dropped the dough in very small pieces to get the crumbled look and I was careful to cover the sides so the jam didn’t melt out during baking.
Step 5 Bake for 9-14 minutes, depending on the size of the cookie. The important gauge is the tops of the cookies are golden brown and you can see a bit of the bottom surface of the cookie slightly browned. If you take the cookies out too early (under-cooked) they will easily fall apart.
Step 6 Cool cookies on baking sheet 3-5 minutes, then use spatula to transfer cookies to wire cooling rack. Finish cooling cookies until they are room temperature and serve. The cookies can be stored at room temperature in airtight container or zip-top plastic bag up to 4 days, refrigerated for just over a week or stored in the freezer for 2-3 months.

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder