Peanut Butter & Jelly Cookies

There were such a hit! The boys absolutely LOVED them, and they were super easy to make. My kinda cookie.

You probably already have everything you need to make these cookies in your fridge and pantry, which makes it a great recipe for a last minute treat.

peanut butter and jelly cookies

I used raspberry jam when I made these, but choose your favorite flavor jam, or use multiple jams!

I also added extra jam, a drizzle of peanut butter and some chopped up honey roasted peanuts at the end for presentation, but you don’t need to do that if you don’t want to. The cookies are DELICIOUS right out of the oven without the extras!

peanut butter and jelly cookies christmas cookies

Peanut Butter & Jelly Cookies are also a great recipe for kiddos to make! If your kids are anything like mine, they will LOVE helping you out in the kitchen making these special treats.

These cookies freeze really well, too. To freeze the cookies, prepare dough according to recipe directions. Once prepared, place dough balls on a prepared baking sheet, and press down with fork, and make dent with thumb. Freeze, in a single layer until completely frozen. Transfer cookies to a sealed tupperware container, or ziplock bag. When ready to bake, place frozen cookies on a prepared baking sheet. Fill each cookie with jam, and bake in a preheated 350 degree oven for 18-20 minutes.

Here’s what you need to make these delicious cookies!

CategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 ½ cup butter, softened
 ¾ cup sugar
 ¼ cup brown sugar, packed
 1 cup peanut butter
 1 egg
 2 tsp vanilla
 1 ½ cups flour
 1 tsp baking soda
 ¼ tsp salt
 1 cup jam, divided
 melted peanut butter, for garnish
 honey roasted peanuts, for garnish

1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2

In a large bowl, or in a stand mixer, beat butter until creamy - about 2 minutes. Slowly add in sugars and beat until light and fluffy - another 2 minutes.

3

Add 1 cup peanut butter, and beat until combined.

4

Add egg and vanilla, and beat until combined.

5

In a second bowl, combine flour, salt and baking soda. With mixer on medium speed, add flour mixture. 1/2 cup at a time until just combined.

6

Roll 1 1/2" balls and place on prepared baking sheet, leaving 2" between each cookie. Use a fork or you hand, and gently press on the top of each ball, smashing them to about 1/2" thick. Use your thumb to press a dent into each cookie.

7

In a small bowl, stir 3/4 cup jam to smooth out, and remove chunks and lumps. Add 1 tsp of jam to each cookie. Be careful to keep the jam inside the spot you made with your thumb.

8

Bake for 15 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes. Transfer cookies to a wire rack to finish cooling.

9

While cookies finish cooling, stir remaining 1/4 cup jam until smooth. Add 1/4 - 1/2 tsp jam to the top of each cookie.

10

To make the cookies look fancy, melt 1/2 cup peanut butter, and drizzle over cookies. Sprinkle chopped up honey roasted peanuts over the top.

11

Store leftovers in a tupperware container.

Ingredients

 ½ cup butter, softened
 ¾ cup sugar
 ¼ cup brown sugar, packed
 1 cup peanut butter
 1 egg
 2 tsp vanilla
 1 ½ cups flour
 1 tsp baking soda
 ¼ tsp salt
 1 cup jam, divided
 melted peanut butter, for garnish
 honey roasted peanuts, for garnish

Directions

1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2

In a large bowl, or in a stand mixer, beat butter until creamy - about 2 minutes. Slowly add in sugars and beat until light and fluffy - another 2 minutes.

3

Add 1 cup peanut butter, and beat until combined.

4

Add egg and vanilla, and beat until combined.

5

In a second bowl, combine flour, salt and baking soda. With mixer on medium speed, add flour mixture. 1/2 cup at a time until just combined.

6

Roll 1 1/2" balls and place on prepared baking sheet, leaving 2" between each cookie. Use a fork or you hand, and gently press on the top of each ball, smashing them to about 1/2" thick. Use your thumb to press a dent into each cookie.

7

In a small bowl, stir 3/4 cup jam to smooth out, and remove chunks and lumps. Add 1 tsp of jam to each cookie. Be careful to keep the jam inside the spot you made with your thumb.

8

Bake for 15 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes. Transfer cookies to a wire rack to finish cooling.

9

While cookies finish cooling, stir remaining 1/4 cup jam until smooth. Add 1/4 - 1/2 tsp jam to the top of each cookie.

10

To make the cookies look fancy, melt 1/2 cup peanut butter, and drizzle over cookies. Sprinkle chopped up honey roasted peanuts over the top.

11

Store leftovers in a tupperware container.

Peanut Butter & Jelly Cookies

 

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