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Peanut Butter and Jelly Cookies

A yummy cookie 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.
5 from 1 vote
Prep Time 15 mins
Cook Time 18 mins
Chill Time 45 mins
Total Time 1 hr 18 mins
Course Dessert
Cuisine American
Servings 18
Calories 225 kcal


  • 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


  • 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.


  • 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.
Keyword Peanut Butter and Jelly Cookies