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.

Peanut butter and jelly cookies on a platter.
Want to save this recipe?

Peanut butter and jelly cookies recipe

Fans of peanut butter and jelly sandwiches will absolutely love these cookies. 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.

The cookies are the most perfect peanut butter cookies and each one is topped with strawberry preserves. They are even more decadent with the drizzled glaze on top.

This is definitely a crowd favorite and sure to be a huge hit.

Ingredients for Peanut butter and jelly cookies.

Ingredients

FOR THE COOKIES: 

  • Butter, softened 
  • Sugar 
  • Brown Sugar 
  • Creamy Peanut Butter 
  • Large Egg 
  • Vanilla Extract 
  • All Purpose Flour 
  • Baking Soda 
  • Salt 
  • Strawberry Jam . We used a ½ cup total and it was the perfect amount for all of the cookies.

FOR THE GLAZE: 

  • Powdered Sugar 
  • Milk 
Peanut butter and jelly cookies on a platter.

How to make peanut butter and jelly cookies:

  • Preheat the oven. Go ahead and preheat oven to 350 degrees.  
  • Combine the butter and sugar. 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. 
  • Add the flour. Then hand stir in the dry ingredients: flour, baking soda and salt until just combined.  Be careful not to over mix these ingredients.  
  • Form the cookies. Then roll the dough into approximately 1 – 1 ½ inch balls (I like to use a cookie scoop). 
  • Get out a baking sheet for the cookies. Place the cookie dough balls onto a baking sheet with parchment paper.  Then use your finger or the back of a teaspoon to make an indentation onto each of the cookie dough balls.  
  • Top each cookie with jam. Place approximately 1 tsp of the strawberry jam onto each cookie. 
  • Bake the cookies. Then bake for 9 to 11 minutes until the edges of the cookies are set. 
  • Allow the cookies to cool. Leave them on the baking sheet for approximately 5 minutes and then move them to a wire rack to cool completely. 

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 to 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! 

Jump to recipe below for complete instructions. It is super easy.

How to store:

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.

Peanut butter and jelly cookies spread out.

Can you freeze PB and J Cookies?

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.

Peanut butter and jelly cookies spread out.

How to freeze peanut butter jelly cookies

  • 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.
Peanut butter and jelly cookies on a cooling rack.

PBJ cookies tip:

  • You can place the glaze in a ziplock bag and cut the corner off. This makes it easy to drizzle on each cookie.
  • 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.
Peanut butter and jelly cookies on a cooling rack.

Variations:

  • 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.

As you can see there are several different ideas to change this recipe. Give it a try!

Peanut butter and jelly cookies on a platter.

Print this recipe for Peanut butter and jelly cookies:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Peanut Butter and Jelly Cookies

4.80 from 5 votes
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.
Prep Time 10 minutes
Cook Time 10 minutes
Let Cool 5 minutes
Total Time 25 minutes
Servings 24
Cuisine American
Course Dessert
Calories 222

Ingredients

FOR THE COOKIES:

FOR THE GLAZE:

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!

Recipe Notes

Store the leftover cookies in an airtight container at room temperature for up to 1 week.  You can also keep a piece of bread in the container with the cookies to keep them soft. 

Nutrition Facts

Calories 222kcal, Carbohydrates 32g, Protein 4g, Fat 10g, Saturated Fat 4g, Polyunsaturated Fat 2g, Monounsaturated Fat 4g, Trans Fat 1g, Cholesterol 17mg, Sodium 153mg, Potassium 86mg, Fiber 1g, Sugar 23g, Vitamin A 129IU, Vitamin C 1mg, Calcium 15mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

More easy cookie recipes:

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating