A cookie recipe inspired by a classic American sandwich…Peanut Butter and Jelly Cookies! These have a thick and chewy texture and a warm, gooey jelly-filled inner. Savor it alone or top with an additional smear of jelly for extra sweetness.
Where are my peanut butter lovers at? *Raises hand* If your hand isn’t already in the air, I’m hoping these cookies will change that.
These PB&J inspired cookies combine a flavorful nuttiness and fruitness stuffed in a fluffy outer shell. They are a lot of fun to make, especially if you have little kitchen helpers. They will love spooning out the jelly into the dough and getting their hands messy by rolling them into balls. You have to try these!
Ingredient Notes:
- Peanut Butter: Natural or processed peanut butter will work, although I think processed peanut butter makes these have a more prominent peanut butter flavor (think Jif, Skippy, Peter Pan, etc). If using natural peanut butter, (like Adams or MaraNatha) make sure to thoroughly stir the jar so the oil is mixed evenly throughout.
- Jelly: This recipe calls for grape jelly (I used Welch’s), but feel free to mix it up and try different combos like strawberry or blueberry.
- Eggs: I have tested this recipe using a regular chicken egg and a vegan flax egg. Both work well (see notes for an eggless/vegan option).
- Brown Sugar: Light or dark is fine. If using light brown sugar, you can add a teaspoon of molasses for a deeper flavor.
These cookies are fun to make because the process differs slightly from making a regular cookie since we will be filling the insides with jelly! Here’s how to make them…
How to Make Peanut Butter and Jelly Cookies:
In a large bowl, cream the softened butter and brown sugar until light and creamy. Add in the peanut butter and beat for an additional 2 minutes. Add in the room temperature egg and milk and beat for an extra 2 minutes until completely combined. Add in the baking soda, mix for 30 seconds on low, and then add the flour. Mix until evenly incorporated.
Chill the dough in the freezer for at least 15 minutes.
This is where things can get a little messy, so have a few napkins on hand. Scoop out 2 tablespoons of cookie dough, roll into a ball, and flatten into a disk. Spoon a teaspoon of jelly into the center of the flattened dough and gently lay another flattened piece of dough on top. Press the seams together to seal and roll the dough into a ball.
You may find that the dough cracks a little bit as you are rolling the dough back into a ball. This is fine, just make sure the cracks aren’t so big that the jelly seeps out of the dough. Gently press the jelly-stuffed cookie dough down with the bottom of a glass cup.
If you want your cookies to appear crackly and textured (see final image below), skip rolling the cookies into balls after pinching the seams closed. The rolling method just results in smoother cookies (see first image above). Either way, they turn out great!
Place about 3 inches apart onto a cookie sheet and chill in the freezer for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
Once the dough balls have chilled, pop them in the oven and bake for 15-18 minutes or until the edges are lightly golden and the centers look just slightly underdone—this makes for a soft cookie; bake a couple of minutes longer if you prefer a crispier texture.
Let the cookies cool on the pan for at least 3 minutes before transferring to a cooling rack.
Small cracks on the tops are fine. You can either roll the dough into balls or simply pinch the seams lightly as the ones pictured.
Frequently Asked Questions
Can I make these egg-free or vegan?
Yes! I tested this recipe with both using an egg and a flax egg and it provided very similar results. For a completely vegan cookie, use non-dairy milk, vegan butter, and a flax egg—3 tbsp water and 1 tbsp ground flax mixed and thickened in the refrigerator for 15 minutes.
Can I substitute the grape jelly?
Any type of jelly can be used in place of the grape jelly. Try strawberry, blueberry, or fig!
Are Any high altitude adjustments needed?
In terms of ingredients, no adjustments are needed. If you are making these cookies at an elevation over 3,000 ft, make sure all of your ingredients are at room temperature and beat the butter and sugar together on high for at least 5 minutes. Then add the peanut butter and beat for 2 more minutes before adding in the egg and milk and beating for an additional 3 minutes or until the mixture almost resembles whipped cream.
Here are the cookies baked without rolling into balls after stuffing with jelly. Either method described above works!
Peanut Butter and Jelly Cookies
Ingredients
- 1/2 Cup Butter (1 stick, softened)
- 1 1/4 Cup Brown Sugar
- 3/4 Cup Peanut Butter
- 1 Egg (room temperature)
- 3 Tbsp Milk of your choice (room temperature)
- 3/4 tsp Baking Soda
- 2 Cups All-purpose Flour
- 1/4 Cup Grape jelly
Instructions
- In a large bowl, cream together the softened butter and brown sugar until very creamy (about 5 minutes). Add the peanut butter and beat for an extra 2 minutes. Now add the egg and milk of your choice and beat for an additional 2 minutes until completely combined. Mix in the baking soda for 30 seconds and then add the flour. Mix until evenly incorporated. Chill for at least 15 minutes.
- Scoop out 2 tablespoons of cookie dough, roll into a ball, and flatten into a disk. Spoon a teaspoon of jelly into the center of the flattened dough and gently lay another flattened piece of dough on top. Press the seams together to seal and roll the dough into a ball (small cracks on top will be OK; see process photos above).
- Place about 3 inches apart onto a cookie sheet and slightly press the jelly-stuffed cookie dough balls down with the bottom of a glass cup. Chill in the freezer for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Once the dough balls have chilled, pop them in the oven and bake for 15-18 minutes or until the edges are lightly golden and the centers look just slightly underdone—this makes for a soft cookie; bake a couple of minutes longer if you prefer a crispier texture. Let the cookies cool on the pan for at least 3 minutes before transferring to a cooling rack.
Notes
- High Altitude: No ingredient adjustments needed. Ensure all ingredients are room temperature before starting. Cream the butter and sugar for at least 5 minutes until very light and creamy. Beat on high for at least an extra 4 minutes when adding the peanut butter, egg, and milk. Don’t forget to chill your dough before popping in the oven (very important for high altitude)!
- To make vegan, use vegan butter, a flax egg in place of a regular egg, and any dairy-free milk.
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Thank you! I tried these out before a holiday cookie exchange in the neighborhood and they were my favorite out of all of the ones I tested.