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Overhead view of peanut butter and jelly cookies.

Peanut Butter and Jelly Cookies

Who knew the classic PB&J could get even better? Introducing these irresistible Peanut Butter and Jelly Cookies! Soft with crisp edges and bursting with rich peanut butter flavor, each cookie is topped with a delightful dollop of your favorite jam. Whether you're snacking or sharing, these cookies are the ultimate twist on a beloved classic. Get ready to indulge in a taste of nostalgia!
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 36

Ingredients

For the cookies

  • 1 ⅓ cups (173 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened to room temperature
  • ½ cup (100 g) light brown sugar, packed
  • ⅓ cup (66 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 cup (240 g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ cup (170 g) jam

For the topping

  • ¼ cup (60 g) creamy peanut butter, for garnish
  • 4 ounces (113 g) white chocolate, finely chopped
  • finely chopped peanuts, for garnish

Instructions

Make the cookies

  • Whisk the flour, baking soda, and salt together in a medium bowl.
  • In a large mixing bowl, beat together the butter and both sugars with an electric mixer on medium speed until smooth and creamy, about 3 minutes
  • Beat in the egg, peanut butter, and vanilla.
  • Add the flour mixture and mix just until blended. Scrape down the sides and bottom of the bowl as needed.
  • Cover the dough with plastic wrap and chill it for at least 1 hour or up to 3 days in the refrigerator.
  • Preheat the oven to 350℉. Line 3 baking sheets with parchment paper.
  • Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
  • Fill the indents with ¼ teaspoon jam.
  • Bake one sheet at a time for 11-13 minutes or until lightly browned on the sides.
  • Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the topping

  • Combine the peanut butter and white chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring well after each, until the white chocolate is melted and mixture is smooth.
  • Drizzle the warm peanut butter over the cookies then sprinkle with finely chopped peanuts.

Notes

  • Store the cookies in an airtight container layered with parchment paper at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
  • The cookies will keep for up to 2 months stored in the freezer. Thaw in the refrigerator overnight.
  • The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.