Peanut Butter and Jelly Cookies (2024)

This post may contain affiliate links. Please read the disclosure policy.

Ahhh..the classic combination that adults and kids of all ages enjoy,Peanut Butter and Jelly! These soft and chewy peanut butter cookies with a jam and peanut butter filled center are a sure to please all of those PB&J lovers in your family.

The past few days I have had cravings for anything and everything peanut butter. Trying to satisfy that craving, I whipped up a batch of these cookies.

I have been waiting for an excuse to make them ever since I bookmarked the recipe back in February when I saw them on Pip and Ebby. You can use your favorite jelly, jam, or preserves for the filling (I used my favorite raspberry jam).

Just to give you a warning, these cookies are addicting! Especially paired with a big, cold glass of milk. 😀

Scroll to bottom for printable recipe card.

Why I love Peanut Butter and Jelly Cookies?

• Easy to make
• Flavors that everyone loves
• Delicious and super fun

Why put fork marks peanut butter cookies?

The hash mark that we are all so familiar with on traditional peanut butter cookies is meant to help the cookies bake evenly. When you use peanut butter, it is very easy for the cookies to be raw in the center and overly cooked on the outside. You want to use the hashmark to help make the cookie bake evenly.

Why are my peanut butter cookies so dry?

Peanut butter cookies are dry when you over bake them and when you have not put enough peanut butter in them. The peanut butter is going to be the main moisture source for your cookies so you want to make sure you have enough. You also want to make sure that you do not overbake them.

What is the trick to keep cookies moist?

The first tip you can use is to use brown sugar in place of the white sugar. The molasses in the brown sugar is going to help you retain moisture. You also want to avoid overbaking and make sure you are baking your cookies at a lower temperature to help keep them moist.

Can I add milk to cookie dough?

You can add milk to your cookie dough, but you want to add it a tablespoon at a time to ensure that you do not make your dough too loose.

How to serve Peanut Butter and Jelly Cookies?

These are great with a glass of milk, as a dessert, and even as a snack. They are a perfect cookie that is delicious at any time of day and with any meal or alone.

Peanut Butter and Jelly Cookies Cooking Tips:

• Do not overbake them
• Make sure you add enough peanut butter
• Cook them at a low temperature and slowly
• Make sure you do not overmix your dough

Variations of Peanut Butter and Jelly Cookies:

If you want to spice things up, you can add different types of jelly to get different flavors. You can use strawberry, grape, apple, blackberry, and any other jelly flavor that you love.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter-flavored shortening
• 1 cup creamy peanut butter
• 1 cup dark brown sugar
• 1/3 cup granulated sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup jelly
• 1/2 cup creamy peanut butter

How to make Peanut Butter and Jelly Cookies:

Step 1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

Step 2. In a medium bowl, whisk the flour, baking soda, and salt; set aside.

Step 3. In the bowl of a stand mixer with the flat beater attached, cream the shortening, peanut butter, brown sugar, granulated sugar, at medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the milk, vanilla, and egg; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Step 4. Roll a heaping tablespoon of dough into a 1½-inch ball. Place on prepared baking sheets spacing about 2 inches apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie. In each divot, place 1⁄2 teaspoon of jelly and 1⁄2 teaspoon of peanut butter.

Step 5. Bake in the preheated oven for 10-12 minutes. Let cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

How to store Peanut Butter and Jelly Cookies?

To store you want to make sure you are storing the in an air tight container.

How to reheat Peanut Butter and Jelly Cookies?

If you do want to reheat them, you can pop them in the oven for a few minutes on a low temp, or you can pop them in the microwave to steam them slightly.

How much does Peanut Butter and Jelly Cookies last on the fridge?

These cookies will last in the fridge for up to a week.

Can I make ahead Peanut Butter and Jelly Cookies?

You can make these ahead and they can be stored in the fridge or they can be stored on the counter in an air tight container.

Related Recipes you Might Enjoy:

Cowboy Cookies–This is a great recipe that is an everything but the kitchen sink feel. They have caramel, chocolate, pretzels and more and are a great cookie that is going to have some heft.

Thumbprint Cookies–These are sweet and tender and are great if you want a cut cookie that is going to taste great and be super cute. These are easy to make and taste like shortbread with icing.