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These PB and J cookies are everything you love about the classic sandwich in cookie form. They’re soft, tender, and full of that sweet-salty nostalgic goodness.
Turn your favorite childhood lunch into fun, bite-sized treats you’ll enjoy baking!
Remember loving PB and J as a kid?
Now you can enjoy that sweet-salty combo in soft, tender cookies!
These peanut butter and jelly cookies will definitely bring back the joy of the nostalgic sandwich.
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These PBJ cookies have me craving peanut butter and jelly bars! But if you’re in the mood for more nutty cookies, our Betty Crocker peanut butter blossoms won’t disappoint.
Why You’ll Love This PB and J Cookies Recipe
- This recipe for PB&J cookies is flexible! You don’t need to chill the dough if you’re short on time, but it can also be made ahead.
- These PB and jelly cookies are three treats in one: part thumbprint cookie, part peanut butter blossom, with the perfect sweet-salty PB&J flavor from your childhood.
- These PB and J cookies are crowd-pleasers you can top however you like. Great for the holidays or sharing as gifts!
Ingredients
Butter – For richness and texture.
Granulated sugar and light brown sugar – Using two kinds of sugar brings out more flavor and creates jelly top cookies that are soft in the center and lightly crisp around the edges.
Creamy peanut butter – You can make these PB jelly cookies with any peanut butter. Just avoid ones that tend to separate for the best results.
Egg – To bind the ingredients together.
Vanilla extract and kosher salt – To make the nutty, fruity flavors pop.
All-purpose flour – Use the spoon-and-level method so your measurements are spot-on!
Baking soda – For deliciously tender PBJ cookies.
Strawberry jam – Jam, jelly, or preserves, it’s your choice. If you chill it a bit, it won’t seep out while your peanut butter and jelly thumbprint cookies bake.
Melted peanut butter and chopped peanuts – These are optional toppings to give your PB and J cookies extra oomph. Some days call for a little indulgence, so feel free to top and drizzle your peanut butter jam cookies with anything you like!
Ingredient Substitutions For PBJ Cookies
Whole wheat flour
Make these peanut butter & jelly cookies with a blend of all-purpose and whole wheat flour for a nuttier flavor!
Almond butter
Try a different take on PB and J by swapping peanut butter for almond butter! Just give it a good stir if the oil has separated.
Raspberry preserves
You can use any fruit jam or jelly for the “J” in these PB&J cookies. Raspberry preserves go especially well with peanut butter!
Tips For Making This Recipe
Avoid Dry Cookies
Measure your flour carefully and watch your PB and J cookies in the oven. They’re done when the edges are just lightly browned.
Don’t Overmix
Don’t mix too long to avoid tough peanut butter and jelly cookies! When the dough is almost together, scrape the bowl and continue mixing just until no flour streaks remain.
Prep the Fork
Dip your fork in flour or sugar to prevent it from sticking when you make the crosshatch pattern on your PBJ cookies!
Peanut Butter and Jelly Cookies Recipe FAQs
Should you fill thumbprint cookies before or after baking?
Yes, you should fill these peanut and jelly cookies before baking. This way, the jam sets as the cookies bake and won’t make them soggy.
Do I need to chill these PB and J cookies?
No need to chill the dough for this peanut butter cookie recipe with jam, but if it’s too soft, refrigerate it for 30 minutes to firm up.
Can you use crunchy peanut butter?
We have only made peanut butter and jam cookies with creamy PB, but crunchy peanut butter should work as well for extra texture.
What kind of jelly can you use?
Feel free to use your favorite jam or jelly for these peanut butter jam cookies. Strawberry is a classic choice, but blackberry jam should be fun too.
Can this cookie dough be made ahead?
Yes! After pressing the dough balls with a fork, transfer them to a freezer-safe bag and store for 1 to 2 months. When you’re ready to bake the peanut butter & jelly cookies, add the jam and increase the baking time by 1 to 3 minutes.
More Delicious Dessert Recipes
- Mini Peanut Butter Pies
- Peanut Butter Balls with Rice Krispies
- No Bake Peanut Butter Coconut Bites
- Turtle Chocolate Chip Cookies
- Bacon Chocolate Chip Cookies
I found this recipe for PB and J Stuffed Cupcakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
PB and J Cookies
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup strawberry jam
- Melted peanut butter, optional for garnish
- Chopped peanuts, optional for garnish
Instructions
- Gather the ingredients for your PB and J cookies.
- Preheat the oven to 350°F and line your baking sheets with parchment paper.
- Beat the butter until creamy, then add the sugars. Mix until smooth and fluffy.
- Add the peanut butter and mix until everything comes together.
- Beat in the egg and vanilla extract.
- Add the flour, then the baking soda and salt. Stir to combine, then use the mixer to bring the dough together.
- Mix until only a few streaks of flour remain. Scrape the bowl, then mix again until everything is fully combined.
- Scoop and shape the dough into 1 1/2 inch balls.
- Dip a fork in flour and press it onto each dough ball to make a crosshatch pattern, just like classic peanut butter cookies. Flatten them until they are about half an inch thick.
- Pour the jam into a small bowl and stir until smooth.
- Spoon about a teaspoon of jam onto the center of each cookie.
- Bake the cookies for 13 to 15 minutes or until the edges are set and lightly browned.
- Let the cookies rest on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle with melted peanut butter and sprinkle chopped peanuts on top. Enjoy!
Notes
- Measure your flour carefully and watch your PB and J cookies in the oven. They’re done when the edges are just lightly browned.
- Don’t mix too long to avoid tough peanut butter and jelly cookies! When the dough is almost together, scrape the bowl and continue mixing just until no flour streaks remain.
- Dip your fork in flour or sugar to prevent it from sticking when you make the crosshatch pattern on your PBJ cookies!
Nutrition
PIN FOR LATER!
