These peanut butter jelly cookies are incredibly chewy, soft, and delicious! The peanut butter cookie dough is filled with sweet jelly and I'll show you how to fill them so the jelly doesn't spill out while baking. They're easy to make, require little prep, no chill time, and are a huge crowd pleaser. By the way, have you tried my chocolate chip cookies yet?
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Photo instructions
Spoon twelve ½ tablespoon dollops of jelly or jam on a paper layered plate and freeze until you are done with the dough.
Melt the butter in the microwave until it is ⅔ melted. Then stir until it is completely melted. The butter will be dull but not look-through. Transfer to a large mixing bowl and add the sugar. Mix just until combined.
Add egg, vanilla, and peanut butter and mix just until combined.
Add flour, baking powder, and salt mix just to combine. The dough is smooth, soft and not sticky at all.
Divide the dough into twelve equal portions. Then divide each portion of dough into two equal pieces.
Shape one dough piece into a disc.
Fill with ½ tablespoon of jelly.
Then shape the second piece of dough into a disc, place it on top of the jelly and pinch the edges of the cookie dough with your fingers and seal so that the jelly is completely enclosed. Then bake.
Expert tips for success
- Don't overmix the dough at any step. The longer you mix, the more air you mix into the dough. Too much air will dry out the cookies, making them cake-like rather than soft and chewy.
- Make sure you have evenly sized pieces of dough so the cookies are the same size.
- Pinch and seal the edges of the cookies to keep the jelly from leaking.
- Don't overcook them. Remove them when they look dry, puffed and pale. The centers should appear slightly undercooked when you remove them from the oven.
Which peanut butter is best for cookies?
I recommend creamy peanut butter from a brand like Skippy for these pb&j cookies. Don't use all-natural peanut butter or crunchy ones. Both result in a dry, crumbly cookie texture.
What can I use instead of grape jelly?
If you don't have grape jelly available, you can use any type of jam instead. In my experience, strawberry or blueberry jam are the best substitutes.
How long do they last
Store them in an airtight container at room temperature for up to 4 days.
Freezing instructions
After cooling, tightly wrap each cookie in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months. To thaw, unwrap, and let sit on the counter for 1 hour.
More cookie recipes to try
- Peanut Butter Oatmeal Cookies
- Peanut Butter Chocolate Chip Cookies
- Brownie Cookies
- White Chocolate Macadamia Cookies
- Chocolate Cookies
- Pistachio Cookies
- Brown Butter Cookies
Recipe
Easy Peanut Butter and Jelly Cookies
Ingredients
- 6 tablespoon jelly or jam
- ½ cup unsalted butter, melted
- ½ cup peanut butter, creamy
- ⅝ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
- Spoon twelve ½ tablespoon dollops of jelly or jam on a paper layered plate and freeze until you are done with the dough.
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment mix butter and sugar just until combined. Add egg, vanilla*, and peanut butter and beat just until incorporated. Add flour, baking powder, and salt, and mix just until combined. Do not overmix at any step.
- Weigh the dough and divide it into 12 dough balls. Remove jelly from the freezer. Divide each cookie dough into two. Form one half into a disc and fill with one dollop of jam. Form the other half into a disc and lay on top of the jelly. Pinch and seal the sides with your fingers, that the jelly is completely enclosed.
- Bake one sheet after another for 11-13 minutes, until the tops aren't shiny anymore and look pale, puffy, and dry. Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely. They will stay fresh in an airtight container at room temperature for up to 4 days.
Video
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Felicia
The filling is the stunner. It's so great to bite into these cookies. We couldn't stop eating them. They were away on the same day. Thanks for the recipe!
Sabine
I know! The filling is definitely the star. Thank you so much!
DJ Satterfield
Couple "critiques" to make.
On your printed recipe I would recommend stating that the butter should be 2/3 melted, as most baking recipes just use softened butter when creaming with sugar. Also, you may want the printed to list creamy peanut butter, for anyone that just prints off the recipe. Lastly, you state the storage time is 3 days in your written description but 4 days in your printed recipe. Just trying to help out and clarify things.
Going to make these this weekend, looking forward to them. Thank you for the recipe.
Sabine
Thank you so much! Made all corrections. Hope you like them!