If you’re craving a twist on a nostalgic classic, this Peanut Butter and Jelly Cookies Recipe is just the ticket. Soft, sandwich-style cookies filled with creamy peanut butter and your favorite jam will take you right back to those sweet childhood afternoons.
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Why You'll Love This Recipe
I absolutely adore these cookies because they blend two beloved flavors in a way that’s unexpected but totally comforting. Once you try them, you’ll want to make a batch every week!
- Perfect Nostalgia: The classic peanut butter and jelly combo reinvented into a soft, chewy cookie.
- Easy to Make: With simple ingredients and quick steps, it’s a fun bake for beginners and pros alike.
- Customizable: Use any jam you love – thick jams work best to keep cookies from getting soggy.
- Great for Sharing: These make fantastic treats for kids’ lunches, parties, or just an afternoon snack.
Ingredients & Why They Work
When shopping for this recipe, opt for creamy peanut butter with a firm texture so your cookies stay just right. Also, pick a thick jam or jelly since it won’t make the cookies soggy and keeps that luscious filling intact.

- Granulated Sugar: For sweetness and a slight crisp edge when cookies are rolled in it.
- Light Brown Sugar: Adds moisture and a caramel note that deepens the cookie flavor.
- Creamy Peanut Butter: The star ingredient — creamy and firm helps with texture and taste.
- Unsalted Butter: Softened for easy mixing, it adds richness and tenderness.
- Egg: Binds ingredients and gives the dough structure.
- All-Purpose Flour: Provides the sturdy base so cookies hold together well.
- Baking Soda: Helps the cookies rise and spread just right.
- Baking Powder: Adds an extra lift to keep the cookies soft and puffy.
- Salt: Balances sweetness and enhances flavor.
- Powdered Sugar: Essential for a smooth, sweet peanut butter filling.
- Vanilla Extract: Adds depth and aroma to the filling.
- Milk or Cream: Creates the perfect spreading consistency for the filling.
- Jam or Jelly: Choose your favorite thick jam — it’s the sweet surprise inside each sandwich.
Make It Your Way
One of the best things about this Peanut Butter and Jelly Cookies Recipe is how easy it is to make your own. Whether you prefer a twist on the classic flavors or need to accommodate dietary needs, there are plenty of ways to customize these treats and make them truly your own.
- Variation: I love swapping out the traditional peanut butter for almond or cashew butter to give the cookies a nutty twist. The flavor change is subtle but delightful, and it’s a fun way to experiment while still keeping the essence of the sandwich cookie.
- Dietary Twist: If you want to make these cookies vegan, try using a plant-based butter and an egg substitute like flaxseed meal mixed with water. Just be sure your jam is also free of gelatin and other animal products.
- Seasonal Flair: During berry season, homemade thick blackberry or raspberry jam brightens these cookies wonderfully. It adds freshness and pairs beautifully with the creamy peanut butter filling.
- Texture Tip: Use a thicker jam or jelly to avoid soggy cookies. I always keep a thicker preserve on hand specifically for these kinds of sandwich cookies.
Step-by-Step: How I Make Peanut Butter and Jelly Cookies Recipe

Step 1: Preheat and Prep
Start by preheating your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper—it makes cleanup a breeze and helps your cookies bake evenly without sticking. Setting your kitchen for success right from the start is always a good idea!
Step 2: Cream the Sugars, Peanut Butter, Butter, and Egg
Using a stand mixer or electric beaters, cream together the granulated sugar, light brown sugar, ½ cup creamy peanut butter, softened unsalted butter, and egg. Beat until the mixture feels smooth and looks well combined—that rich, creamy texture is key to soft and tender cookies.
Step 3: Fold in the Dry Ingredients
Add the flour, baking soda, baking powder, and salt to your wet mixture. Fold gently just until you no longer see streaks of flour. Take care not to overmix here — you want a soft, pliable dough that will bake into perfectly tender cookies.
Step 4: Shape and Sugar-Coat the Dough Balls
Scoop the cookie dough into tablespoon-sized balls—using a cookie scoop helps keep them uniform. Roll each ball in some extra granulated sugar for a little sparkle and crunch on the outside. Arrange them on your lined baking sheet, keeping about 2 inches apart so they have room to spread without sticking together.
Step 5: Bake to Pale, Puffy Perfection
Bake your cookies for 8 minutes. They’ll look pale and a bit puffy when they’re done—not browned or crispy. If your cookies puff up a lot and hold that shape, tap your baking sheet sharply on a firm surface right after taking it out of the oven to gently flatten them. This step ensures an even surface for sandwiching the filling later.
Step 6: Cool Completely Before Assembling
Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. This step is important! The cookies need to be fully cool so they don’t crumble or melt the filling when you assemble your sandwiches.
Step 7: Prepare the Creamy Peanut Butter Filling
Mix together 3 tablespoons creamy peanut butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons of milk or cream until smooth and thick enough to spread. If the filling feels too stiff, add a little more milk a teaspoon at a time until you get that perfect creamy texture.
Step 8: Assemble the Peanut Butter and Jelly Cookies
Spread a small dollop of the peanut butter filling on the back of one cookie. Add a small spoonful of your favorite thick jam or jelly right on top. Then gently sandwich another cookie on top, pressing lightly just to secure everything inside without squeezing the filling out. Repeat until all cookies are paired and ready to enjoy!
Top Tip
These tips will elevate your Peanut Butter and Jelly Cookies Recipe, making sure your cookies come out perfectly every time and keeping the classic flavors just right.
- Use Firm Peanut Butter: Choosing a firm peanut butter like Jiff helps your cookies hold their shape and texture better—soft peanut butter can make the dough too sticky.
- Don’t Skip the Sugar Roll: Rolling the cookie dough balls in granulated sugar before baking adds a wonderful slight crunch and beautiful texture contrast to the soft cookie.
- Tap After Baking: If your cookies come out very puffy, gently rap the baking sheet on a firm surface right after removing them from the oven to flatten them evenly without breaking.
- Thick Jam Is Key: Using a thick jam or jelly prevents the cookies from becoming soggy and ensures a perfect filling that stays put inside your sandwich cookies.
How to Serve Peanut Butter and Jelly Cookies Recipe

Garnishes
Serve these cookies with a light dusting of powdered sugar for a touch of elegance or a few crushed peanuts sprinkled on top of the filling for extra crunch and a peanutty kick. You can also add a small dollop of extra jam on the side to amp up the fruity sweetness.
Side Dishes
These Peanut Butter and Jelly Cookies are fantastic with a cold glass of milk or a warm cup of tea or coffee. For a fun party platter, serve them alongside fresh fruit slices, simple vanilla ice cream, or a bowl of mixed nuts to complement the peanut flavor.
Make Ahead and Storage
Storing Leftovers
Store your Peanut Butter and Jelly Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days—perfect for enjoying throughout the week without losing their charm.
Freezing
You can freeze the unfilled cookie dough balls before baking for up to 3 months. When ready to bake, thaw slightly, roll in sugar again, and bake as usual. For assembled cookies, freeze wrapped tightly for up to 2 weeks and thaw at room temperature before serving.
Reheating
Warm your cookies gently in a microwave for about 10 to 15 seconds if you want that fresh-baked softness back. Avoid overheating to keep the filling stable and the cookies from becoming too soft or crumbly.
Frequently Asked Questions:
Absolutely! Chunky peanut butter will add extra texture to both the cookie dough and filling, giving you a delightful crunch in every bite.
Choose a thicker, less runny jam or jelly like blackberry, raspberry preserve, or grape jelly to avoid sogginess and keep the filling nicely contained inside the cookies.
Chilling the cookie dough for about 30 minutes before baking helps the dough firm up, which in turn prevents excessive spreading and keeps your cookies perfectly shaped.
Yes! Substitute the all-purpose flour with a gluten-free blend that measures 1:1 for flour, making sure it contains xanthan gum or another binder for the best texture.
Final Thoughts
Making this Peanut Butter and Jelly Cookies Recipe brings back all those cozy, joyful childhood memories with a grown-up twist. Whether you’re baking for family, friends, or just as a personal treat, these cookies are sure to warm hearts and satisfy sweet cravings. Happy baking, and enjoy every delicious, nostalgic bite!
Print
Peanut Butter and Jelly Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Peanut Butter and Jelly Cookies, a perfect blend of classic flavors that bring back nostalgic memories. These soft, sweet cookies sandwich a creamy peanut butter filling with a touch of your favorite jam, making each bite irresistibly delicious and perfect for all ages.
Ingredients
Cookie Dough
- ½ cup granulated sugar, plus more for rolling cookies
- ½ cup light brown sugar, packed
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 egg
- 1 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Filling
- 3 tablespoon creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 2 tablespoon milk or cream, plus a little more if needed
Additional
- ½ cup of your favorite jam or jelly (thicker is better)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper to ensure easy removal and even baking.
- Cream Ingredients: Using a stand mixer or electric beaters, cream together granulated sugar, brown sugar, ½ cup peanut butter, softened unsalted butter, and the egg until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Fold these ingredients in gently until no streaks of flour remain, forming your cookie dough.
- Shape Cookies: Scoop the dough into 1 tablespoon-sized balls and roll each in extra granulated sugar. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 minutes. The cookies should look pale and puffy when done. If the cookies are especially puffy, gently tap the baking sheet on a firm surface right after removing from the oven to flatten them slightly.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. This will help the cookies set and hold their shape when filled.
- Prepare Filling: While the cookies cool, combine 3 tablespoons peanut butter, powdered sugar, vanilla extract, a pinch of salt, and enough milk or cream to create a thick, spreadable filling. Stir until smooth.
- Assemble Cookies: Spread a small amount of the peanut butter filling on the backside of one cookie, add a small dollop of your favorite thick jam or jelly, then sandwich with another cookie. Press lightly to secure the filling inside.
Notes
- For firmer cookies, chill the dough for 30 minutes before baking.
- Use a thick jam or jelly to prevent it from making the cookies soggy.
- If the filling is too thick, add a little more milk gradually until it reaches desired consistency.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- Try different nut butters like almond or cashew for a tasty variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 219 kcal
- Sugar: 21 g
- Sodium: 153 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg







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