Some flavors just stick with you, don’t they? Like the moment you bite into a peanut butter and jelly cookie — soft, chewy, and with that unexpected burst of sweet jelly right in the center. It’s a little trip back to childhood with a grown-up twist, perfect for a quick pick-me-up or a casual snack shared with friends.
One afternoon, I tried these cookies after a long, distracted day. I wasn’t even sure if I had the right jelly on hand — somewhere between raspberry and strawberry — but it ended up working just fine. The peanut butter dough felt almost like a hug while baking, filling the kitchen with that warm, nutty aroma that pulls you closer. When I finally sank my teeth into one, the jelly surprised me — not too sweet, just enough to brighten the richness of the peanut butter. It was the kind of treat that makes you pause, even if only for a moment, before you grab another.
- Soft and chewy texture that melts in your mouth
- Familiar childhood flavors with an adult twist
- Quick to make, with minimal prep time — though the jelly can be a little messy
- Great for sharing or packing in lunchboxes
- Simple ingredients, which means easy substitutions if you’re not sure what’s in your pantry
If you’ve been wondering whether these cookies are as good as they sound, I can tell you they hold up well even if you don’t have the fanciest jelly. And they’re not overly sweet, so you can actually enjoy more than one without feeling guilty.
PrintPeanut Butter and Jelly Cookies
Delight in these soft and chewy peanut butter and jelly cookies, combining the classic flavors of peanut butter and sweet jelly in every bite. Perfect for a nostalgic treat or a fun twist on traditional cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1/3 cup strawberry jelly
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine the peanut butter, granulated sugar, and light brown sugar. Mix until smooth and creamy.
Add the egg and vanilla extract to the peanut butter mixture and beat until fully incorporated.
In a separate small bowl, whisk together the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of strawberry jelly.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
When I make these, I usually just grab a baking sheet and parchment paper — nothing complicated. They bake evenly and come out soft without needing to fuss over them. I like serving them with a cup of tea or even a cold glass of milk. Sometimes, I swap the strawberry jelly for a bit of apricot or even a spoonful of honey, but I haven’t tested all of these enough to guarantee the same effect. Also, if you want a crunch, a quick press of some chopped peanuts on top before baking adds a nice touch.
FAQ
Can I use crunchy peanut butter? Sure, but it might change the texture slightly — a bit more crumbly but still tasty.
Will the jelly leak out during baking? A little might, but it usually stays put in the indentation.
How long do these cookies keep fresh? They’re best eaten within a few days but can be frozen if you want to save some.
Ready to make a batch? Scroll down and save this recipe so you can easily find it next time a peanut butter and jelly cookie craving hits.