Peanut Butter and Jelly Cookies

What is not to love about a good peanut butter and jelly combo? The salty, creamy peanut butter mixed with the sweet jelly takes you straight back to your childhood. And these peanut butter and jelly cookies are no exception to that. They are a soft peanut butter cookie with sweet strawberry jelly and a drizzle of creamy peanut butter on top. Also, you can totally swap out the strawberry jelly for whatever jelly you prefer. Alright, let’s make them.

The peanut butter cookie dough:

The dough for these peanut butter and jelly cookies is super easy, and super tasty might I add. Start by melting unsalted butter and peanut butter together in the microwave in 20 second increments, stirring in between until smooth and melted. Add this to the bowl of a stand mixer with the paddle attachment or using a hand mixer. Add the granulated sugar and brown sugar. Mix on medium speed for one minute. Add in the egg and vanilla extract and mix on medium speed for another minute. In a separate bowl whisk together the all purpose flour, baking soda, and salt. Add to the wet ingredients and mix on low until just combined and the dough is formed. Cover the bowl with plastic wrap and set in the refrigerator for 30 minutes while you preheat the oven. Prepare a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit and place an oven rack in the middle position.

Baking and assembling the peanut butter and jelly cookies:

After 30 minutes the dough will still be very soft, but should be easy to handle. Using a cookie scoop, scoop the cookie dough into even balls. If you don’t have a cookie scoop try to divide evenly into 12 cookies. Roll back and forth in your hands to make a smooth, even ball. Bake six cookie dough balls at a time, spaced at least two inches apart for eight to nine minutes. They will be slightly puffed up and set in the middle and the edges will start to crack. While still warm and on the baking sheet press the centers down with the back of a round tablespoon to create a well or indent.

After a few minutes, remove and place on a wire rack to cool while you bake the other six cookies. Repeat the above steps. Now for the fun part, filling and drizzling the peanut butter and jelly cookies! Warm up the jelly in the microwave for about 15 to 20 seconds. It should be thin and easy to stir. Use a tablespoon to fill each indent of the cookies with strawberry jelly. After you have filled all of them, microwave your peanut butter in 15 second increments until smooth and pourable. Drizzle over the cookies using either a fork or a ziplock bag with the corner cut off. Allow the peanut butter to set for about 20 minutes before eating. Store in an airtight container for two days for the freshest cookies. Throughout this recipe I am using creamy peanut butter such as Jif or Skippy. Natural peanut butter will not work and will not yield the same results. 

If you love peanut butter check out my peanut butter brookies here.

Peanut Butter and Jelly Cookies

Soft peanut butter cookies topped with a dollop of sweet strawberry jelly and drizzled with creamy peanut butter.

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 9 minutes mins

Course Dessert

Servings 12 cookies

Ingredients

  

Peanut butter cookies

• 1/2 cup unsalted butter
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Assembly after baking

• 3/4 cup strawberry jelly or jelly of choice
• 1/2 cup creamy peanut butter

Instructions

 

• Melt unsalted butter and peanut butter together in the microwave in 20 second increments, stirring in between until smooth and melted. Add this to the bowl of a stand mixer with the paddle attachment or using a hand mixer. Add the granulated sugar and brown sugar. Mix on medium speed for one minute. Add in the egg and vanilla extract and mix on medium speed for another minute.
• In a separate bowl whisk together the all purpose flour, baking soda, and salt. Add to the wet ingredients and mix on low until just combined and the dough is formed. Cover the bowl with plastic wrap and set in the refrigerator for 30 minutes while you preheat the oven. Prepare a baking sheet with parchment paper and preheat your oven to 350° and place an oven rack in the middle position.
• After 30 minutes the dough will be soft but easy to handle. Use a cookie scoop or your hands to divide the dough into 12 cookie dough balls. Roll in between your hands to make a smooth, round ball. Bake six at a time, at least two inches apart on your prepared baking sheet in the preheated oven. Bake for eight to nine minutes. They will be slightly puffed up and cracking on the edges and the centers will be set. After removing from oven immediately press a round tablespoon into the center of each cookie to make a well or indent.
• After a few minutes, remove and place on a wire rack to cool while you bake the other six cookies. Repeat the above steps. Warm up the jelly in the microwave for about 15-20 seconds. It should be thin and easy to stir. The cookies do not have to be cooled completely at this point. Use a tablespoon to fill each indent of the cookies with strawberry jelly. After you have filled all of them, microwave your peanut butter in 15 second increments until smooth and pourable. Drizzle over the cookies using either a fork or a ziplock bag with the corner cut off. Allow the peanut butter to set for about 20 minutes before eating.

Notes

This recipe uses creamy peanut butter such as Jif or Skippy. Natural peanut butter will not work and will not yield the same results. Store the cookies in an airtight container for up to two days.

Keyword Cookies, peanut butter and jelly, peanut butter cookies