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Yummy, soft peanut butter and jelly cookies taste like PB & J sandwiches in cookie form!
peanut butter and jelly cookies
Peanut butter and jelly cookies are soft, flavorful cookies topped with jam of your choice. So easy to make, they're the lunch box sandwich favorite as a cookie!
Choose any flavor of jam or jelly you like to top these cookies, which are similar to a peanut butter thumbprint cookie. Here, I used a seedless raspberry jam.
more peanut butter cookies
Tools you'll need to make thumbprint peanut butter and jelly cookies
You will needthree to four baking trays.The recipe makes 40 cookies. If you want extra room between the cookies, divide baking between four trays.
(If you do not have additional baking trays, just be sure that the tray you are reusing is totally cool before adding cookie dough.)
Aone tablespoon scoop, while optional, is fantastic for portioning cookies evenly.
I highly recommend lining baking trays withparchment paper.
While our recipes provide both the metric and non-metric amounts, adigital scalecomes in handy with this recipe to divide the dough into four sections for four Jello colors.
I use anoven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
TIPS for the peanut butter and jelly cookie recipe
STORING COOKIES
Store in an air tight container for up to 5 days. You may also freeze the cookies up to 3 months.
You may also keep the cookies in the refrigerator.
SCOOPING DOUGH
A one-tablespoon scoop is handy for portioning your dough. For easy scooping, spray with cooking spray or rinse with water before scooping.
To press an indentation in the center, I use my ¼ teaspoon.
TOPPING WITH JELLY
I tried several methods for topping the thumbprint cookies with jelly, and both larger and smaller-sized scoops. I tested pre-baking the cookies and baking after adding the jelly.
For best results, top with jelly or jam before baking. However, reserve some additional jelly or jam to add to the divot after baking as needed.
THE PEANUT BUTTER
For best results, use a peanut butter that does not need mixing, and whose oils have not been separated.
PRINTABLE RECIPE
Yield: 40 cookies
peanut butter and jelly cookies
The BEST peanut butter and jelly cookies are so easy to make. Just like the lunch box favorite sandwich, as a thumbprint cookie!
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- 1 ½ cups all-purpose flour (192 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (113 grams)
- ¾ cup packed light brown sugar (156 grams)
- ¼ cup sugar (50 grams)
- 1 cup peanut butter (255 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 10 ounces jam (283 grams)
Instructions
- Preheat oven to 350 degrees F. Line three to four baking trays with parchment paper and set aside.
- In a bowl, briefly whisk together the flour, baking soda, and salt.
- In a large bowl with a hand mixer or in a standing mixer, cream the butter. Beat in the peanut butter. Beat in the egg and extract.
- Gradually blend in the flour mixture.
- CHILL FOR ONE HOUR.
- Scoop oversized balls of dough with a 1-tablespoon scoop. Roll into a ball and place on the baking tray.
- Make divots in the canter with the back of a ¼ teaspoon.
- Fill with about ½ teaspoon of jelly or jam.
- Bake until edges are golden, 10 to 12 minutes.
- TIP: If needed, scoop additional jam or jelly into the divots after baking.
- Let set well.
Notes
Store in an air tight container for up to 5 days. You may also freeze the cookies up to 3 months. You may also keep the cookies in the refrigerator.
A one-tablespoon scoop is handy for portioning your dough. For easy scooping, spray with cooking spray or rinse with water before scooping. To press an indentation in the center, I use my ¼ teaspoon.
For best results, top with jelly or jam before baking. However, reserve some additional jelly or jam to add to the divot after baking as needed.
I suggest peanut butter that does NOT need stirring.
Unsalted butter is standard (although I prefer salted).
Nutrition Information:
Yield:
40 Serving Size:
1
Amount Per Serving: Calories: 115Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 112mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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Meaghan Mountford
Hi! I’m Meaghan, the creator behind the edible art and recipes at TheDecoratedCookie.com. I’m the author of two food craft cookbooks: SUGARLICIOUS and COOKIE SENSATIONS. I’ve teamed up with Beth for more fun in the kitchen making easy, sweet treats.
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Did you make this recipe and think it was great or do have any questions? Leave a comment below and rate the recipe using stars (5 stars means you love it!)
Reader Interactions
Comments
Rosie Garza
All of my family loved them. Thank you for the recipe.
Reply
Meaghan Mountford
That's wonderful, thank you Rosie!
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