Easy Peanut Butter and Jelly Cookies Recipe
Soft, chewy peanut butter and jelly cookies with golden edges and gooey jam centers. A fun, nostalgic twist on the classic sandwich—perfect for sharing, lunchboxes, or just treating yourself to something sweet and simple.
Equipment
- Mixing bowl
- Electric hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- baking sheets
- Parchment paper
- Cookie scoop (optional but helpful)
- Wire cooling rack
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup fruit jam or jelly grape, strawberry, or your favorite
Optional:
- ¼ cup chopped roasted peanuts
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Beat peanut butter, butter, and both sugars until light and fluffy.
- Mix in the egg and vanilla until smooth.
- Stir in flour, baking soda, and salt until just combined.
- Gently swirl jelly into the dough—don’t fully mix.
- Scoop dough into balls and chill for 10 minutes.
- Bake 10–12 minutes until edges are set.
- Cool 5 minutes on the tray, then move to a wire rack.
Notes
For best results, use creamy peanut butter and your favorite smooth jam. Avoid overmixing the jelly into the dough to keep those pretty swirls intact. Contains peanuts and egg.