Not only is this Peanut Butter and Jelly Cookies recipe easy but it’s so tasty. From the soft peanut butter cookie to the strawberry jam center and glaze topping, it does not disappoint.
Fans of peanut butter and jelly sandwiches will absolutely love this cookie recipe. The soft and chewy peanut butter cookies are so yummy.
Each cookie is topped with your favorite kind of jelly and the glaze makes it even better. If you love Peanut Butter Cookies, this new recipe will remind you of your favorite childhood sandwich. Peanut butter fans might also want to make these Homemade Nutter Butter Cookies.
Table of contents
Why We Love This Recipe
The ingredients are simple, but the combination is so tasty. Everything you love about your favorite sandwich is packed into the flavor of these cookies. Each bite is a delicious combination of ingredients.
Ingredients
- Butter. Soften the butter at room temperature before using.
- Creamy Peanut Butter. I suggest creamy peanut butter for a smoother texture.
- All Purpose Flour. Always spoon the flour into the measuring cup instead of scooping.
- Baking Soda. Try one of the Best Baking Soda Substitutes.
- Strawberry Jam. We used a ½ cup total and it was the perfect amount for all of the cookies.
- Powdered Sugar. I like to sift the flour for best results.
- Milk. Whole milk is preferred.
The complete list of recipe ingredients is in the recipe card at the bottom.
Variations and Substitutions
- Different types of jelly. Other tasty ideas include: raspberry, grape, peach, and more.
- Glaze. Try making a cream cheese glaze to drizzle on top for a change in flavor.
- Crunchy Peanut Butter. Substitute this instead of creamy peanut butter for another tasty option.
How to make peanut butter and jelly cookies
- Step 1. Preheat the oven. Go ahead and preheat the oven to 350 degrees.
Step 2. In a large mixing bowl, beat together butter and both types of sugar with a stand mixer or hand mixer until light and fluffy. Then add in the peanut butter, egg, and vanilla extract. Mix until combined.
Step 3. Then stir in the dry ingredients until just combined. Don’t over-mix these ingredients.
Step 4. Form the cookies. Roll the dough into approximately 1 – 1 ½ inch balls. I prefer to use a cookie scoop.
Step 5. Place the cookie dough balls on a baking sheet.
Step 6. Use your finger or the back of a teaspoon to make an indentation onto each of the cookie dough balls.
Step 7. Top each cookie with jam.
Step 8. Then bake for 9 to 11 minutes or until the edges are set.
Step 9. Allow the cookies to cool. Leave them on the baking sheet for about 5 minutes and then move them to a wire rack to cool completely. Drizzle with glaze.
How to make the glaze
While the cookies are cooling, make the glaze.
- Mix together the glaze ingredients using a medium bowl until the glaze has formed.
- If the glaze is too thin, add more powdered sugar or if the glaze is too thick, add in more milk.
- Drizzle the glaze on top of the cookies and then they are ready to enjoy!
Pro Tips
- Adding the glaze. You can place the glaze in a ziplock bag and cut the corner off. This makes it easy to drizzle on each cookie.
- Reduce the sweetness. If you want the cookie to be less sweet, omit the glaze. The cookies are delicious without the glaze if you want to skip this step. However, we love the glaze because it looks pretty and adds a special touch.
- Don’t overmix the dough. Be careful that you only combine the ingredients until just mixed together.
FAQs
Store the leftover cookies in an airtight container at room temperature for up to 1 week. Make sure to allow the cookies to completely cool before storing.
You can also keep a piece of bread in the container with the cookies to keep them soft.
Due to the jelly on top, it’s best to place wax paper in between the layers of cookies. This will prevent them from sticking together.
Yes, these cookies freeze perfectly for an easy way to enjoy anytime the craving hits. We love to freeze cookies and even make extras to do so. The convenience is so nice and saves time later.
Allow the cookies to cool completely.
Place inside a freezer container.
Separate the layers with wax paper.
They can be frozen up to 3 months.
More easy cookie recipes
- Thumbprint cookies
- Chocolate Crinkle Cookie Recipe
- Chocolate Peanut Butter Cookies
- Russian Tea Cakes
- Cake Mix Chocolate Chip Cookie Recipe
- Peanut Butter Stuffed Chocolate Cookies
Impress the kiddos and make this yummy cookie recipe. Please leave a comment once you try them.
Peanut Butter and Jelly Cookies
Ingredients
FOR THE COOKIES:
- 1/2 cup Butter softened
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 cup Creamy Peanut Butter
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Strawberry Jam
FOR THE GLAZE:
- 2 cups Powdered Sugar
- 1 Tbsp Milk
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat together with a stand up mixer or hand held mixer the butter and both sugars until light and fluffy. Then add in the peanut butter, egg and vanilla extract. Mix until combined and smooth.
- Then hand stir in the flour, baking soda and salt until just combined. Be careful not to over mix these ingredients.
- Then shape the dough into approximately 1 – 1 ½ inch balls (I like to use a cookie scoop). Place the cookie dough balls onto a baking sheet. Then use your finger or the back of a teaspoon to make an indentation onto each of the cookie dough balls.
- Place approximately 1 tsp of the strawberry jam onto each cookie.
- Then bake for 9-11 minutes until the edges of the cookies are set. Allow the cookies to cool on the baking sheet for approximately 5 minutes and then move them to a wire rack to cool completely.
- While the cookies are cooling, mix together the glaze ingredients until the glaze is formed. If the glaze is too thin, add more powdered sugar or if the glaze is too thick, add in more milk.
- Drizzle the glaze on top of the cookies and then they are ready to enjoy!
