Peanut Butter And Jelly Cookies Recipe

Peanut Butter and Jelly Cookies Recipe | Classic Sweet Treats

I just finished baking a batch of these peanut butter and jelly cookies, and let me tell you—they exceeded all my expectations. As I pulled them from the oven, the kitchen was fragrant with toasted peanut butter and sweet strawberry jam.

The cookies came out chewy, with crisp edges and centers filled with delicious peanut butter ganache and jam. I couldn’t wait to taste that gooey middle—it’s like eating a PB&J sandwich in cookie form!

If you enjoy trying other sweet bakes, you can also enjoy my tiramisu cookies recipe for another decadent treat.

Ingredients Section

Here are the ingredients I used, with measurements and little tips based on what worked best for me:

• 16 oz (454 g) strawberries, trimmed — to make homemade jam; fresh gives better flavor, avoid frozen if you want brighter texture and taste.
• ¾ cup (150 g) granulated white sugar — balances the tartness in the jam; don’t skimp or jam will be too tangy.
• 1½ tsp vanilla extract — adds warmth and depth to the jam.
• 1 cup (125 g) all‐purpose flour, spooned and leveled — gives structure to the cookie; gently spooning avoids packing too much flour, which can dry them out.
• ½ tsp baking powder — helps a light lift.
• ½ tsp baking soda — for a bit more rise and good browning.
• ½ tsp salt — enhances sweetness and flavor contrast.
• ½ cup (112 g) unsalted butter, softened — room temperature butter creams better; unsalted gives you control over saltiness.
• ¾ cup (165 g) light brown sugar, packed — key for chewiness and rich caramel flavor.
• ¼ cup (50 g) granulated white sugar — for balance and slight crisp where edges bake more.
• 2 egg yolks, at room temperature — yolks add richness and chew, room temp makes mixing easier.
• 2 tsp vanilla extract — flavor booster.
• ½ cup (128 g) creamy peanut butter (Jif or similar) — creamy peanut butter works best because natural ones can have oil separation which affects texture.
• ½ cup (100 g) peanut butter chips — for the ganache; melts smoothly.
• 5 tbsp (75 ml) heavy cream — for richness in the ganache and smooth mouthfeel.

Note: yields about 16 cookies

Variations

Here are alternative options and flavor tweaks I tried or thought about, in case you want to adjust things:

• Dairy-free / Vegan version: Use a non-dairy butter substitute (like vegan stick butter), swap heavy cream with coconut cream, and use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg yolks.
• Sugar adjustments: Replace some or all of the white or brown sugar with alternatives like coconut sugar or a sweetener you trust, though texture may shift a bit.
• Different jams / jams out of jars: If you don’t want to make homemade jam, a high-quality store-bought strawberry, raspberry, or mixed berry jam works fine. For new flavor, try blackberry or blueberry.
• Peanut alternatives or added crunch: Swap peanut butter chips for dark or white chocolate chips; use crunchy peanut butter or sprinkle chopped nuts on top for texture.
• Intensity tweaks: More vanilla bean paste (instead of extract) for deeper flavor; a pinch of cinnamon or nutmeg to give subtle warmth.

For even more sweet inspiration, explore my full recipes/dessert collection that covers everything from cookies to chilled treats.

Cooking Time

Here are the approximate timings so you can plan:

• Prep Time: ~ 30 minutes (includes making jam, mixing, chilling dough)
• Cooking (Bake) Time: ~ 10-11 minutes per batch
• Total Time: about 1 hour 45 minutes including cooling, chilling, and assembling

Equipment you need

Here’s what I used and why each piece is helpful:

• Mixing bowl — to combine wet and dry ingredients separately so they incorporate evenly.
• Electric mixer (or stand mixer with paddle) — makes creaming butter and sugar easier and fluffier.
• Food processor — for pureeing strawberries cleanly for the jam.
• Measuring cups and spoons — precision is key in baking; especially for flour.
• Cookie scoop (2-Tbsp capacity) — to portion out cookie dough uniformly so all bake evenly.
• Parchment-lined baking sheets — to prevent sticking and for easier cleanup.
• Wire cooling rack — to cool cookies so bottoms don’t get soggy.
• Double boiler setup (or heat‐proof bowl over simmering pot) — for making the ganache gently without burning.

How to Make Peanut Butter and Jelly Cookies Recipe?

Here are the steps I followed, broken into easy stages:

Making the Strawberry Jam

I pureed the trimmed strawberries in a food processor and then cooked them over medium-low heat with sugar and vanilla until thickened. After around 20-25 minutes, when the mixture was jam-like, I removed it from heat and let it fully cool.

Preparing the Cookie Dough

I whisked together flour, baking soda, baking powder, and salt in a bowl for the dry mix. Separately, I creamed softened butter, brown sugar, and granulated sugar until fluffy, then added egg yolks, vanilla, and peanut butter. Last I folded in the dry ingredients just until no streaks remained.

Chilling, Baking and Adding the Ganache & Jam

After shaping dough into 16 balls (using a 2-Tbsp scoop), I made an indent in each (with a teaspoon), then chilled them for one hour. I baked them six at a time, about 10-11 minutes at ~350°F.

While they cooled, I made a ganache by melting peanut butter chips and cream, then whipping until fluffy once cooled. Finally, I filled each cookie’s center with a teaspoon of ganache and a teaspoon of jam, drizzled peanut butter overtop, sprinkled chopped peanuts, and served.

Additional Tips for Making this Recipe Better

From my trials, here are things I did that made these cookies even more awesome:

• Chill the dough well — when I chilled for a full hour, cookies held their shape and didn’t spread too much in the oven.
• Use room temperature yolks — cold yolks slowed down the creaming, making the mixture less smooth.
• Measure flour correctly — I spooned it into a measuring cup rather than scooping; when I weighed it, texture turned out much better.
• Don’t overbake — I pulled them as soon as the edges were set and centers still soft; they finished cooking a little off the heat.
• Press centers and shape cookies immediately after baking — using a cookie cutter and pressing the center while still warm helps keep that “well” for jam & ganache.

How to Serve Peanut Butter and Jelly Cookies Recipe?

Serve them on a pretty platter with doilies or parchment paper underneath for contrast. Garnish with a small swirl of creamy peanut butter or a drizzle of ganache over top, and sprinkle chopped peanuts or a little powdered sugar for texture and visual pop.

Pair each cookie with a side of fresh berries or a small bowl of jam. For gifting or sharing, stack in small boxes with layers separated by parchment or in clear bags so jam centers are visible—it looks tempting! For another colorful treat idea, check out my neapolitan cookies recipe which adds a playful trio of flavors to your dessert table.

Nutritional Information

Here are approximate nutrition facts per cookie, based on 16 cookies:

• Calories: ~ 270-300 kcal per cookie
• Protein: ~ 5-6 g
• Carbohydrates: ~ 30-35 g
• Fat: ~ 14-16 g

Make Ahead and Storage

Storing: Once cookies are completely cooled, I store them in an airtight container at room temperature. They stay fresh for about 3 days without losing chewiness or flavor.

Freezing: I freeze baked cookies by first putting them on a tray to flash freeze, then transferring into freezer-safe bags. They can last up to 3 months in the freezer. When freezing, the jam and ganache centers firm more, but they still taste great once warmed up a bit.

Reheating: For cookies past their first day or when taken from the freezer, I warm them in a low oven (~325°F / 160°C) for a few minutes or microwave briefly (10-15 seconds) to soften the jam and ganache so the center becomes gooey again.

Why You’ll Love This Recipe?

Here are some compelling reasons I think this recipe is a keeper:

• It hits the nostalgia button—flavors of a PB&J sandwich turned into a dessert you can bite into.
• The texture contrast is delightful—the chew of the cookie, the creamy peanut butter ganache, the soft jam, and a little crisp on the edge.
• Homemade jam and ganache make it feel elevated, not simple or plain.
• It’s flexible—you can make flavor or dietary adjustments, or use different jams, peanut butter types, or add-ins.
• Great for sharing, gifting, or special occasions—these are a looker on dessert trays and feel special without being overly complicated.
  

Ash Tyrrell

Peanut Butter And Jelly Cookies Recipe

I just finished baking a batch of these peanut butter and jelly cookies, and let me tell you—they exceeded all my expectations. As I pulled them from the oven, the kitchen was fragrant with toasted peanut butter and sweet strawberry jam.

Print Recipe Pin Recipe

Total Time 1 hour hr 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 16 oz 454 g strawberries, trimmed — to make homemade jam; fresh gives better flavor, avoid frozen if you want brighter texture and taste.
• ¾ cup 150 g granulated white sugar — balances the tartness in the jam; don’t skimp or jam will be too tangy.
• 1½ tsp vanilla extract — adds warmth and depth to the jam.
• 1 cup 125 g all‐purpose flour, spooned and leveled — gives structure to the cookie; gently spooning avoids packing too much flour, which can dry them out.
• ½ tsp baking powder — helps a light lift.
• ½ tsp baking soda — for a bit more rise and good browning.
• ½ tsp salt — enhances sweetness and flavor contrast.
• ½ cup 112 g unsalted butter, softened — room temperature butter creams better; unsalted gives you control over saltiness.
• ¾ cup 165 g light brown sugar, packed — key for chewiness and rich caramel flavor.
• ¼ cup 50 g granulated white sugar — for balance and slight crisp where edges bake more.
• 2 egg yolks at room temperature — yolks add richness and chew, room temp makes mixing easier.
• 2 tsp vanilla extract — flavor booster.
• ½ cup 128 g creamy peanut butter (Jif or similar) — creamy peanut butter works best because natural ones can have oil separation which affects texture.
• ½ cup 100 g peanut butter chips — for the ganache; melts smoothly.
• 5 tbsp 75 ml heavy cream — for richness in the ganache and smooth mouthfeel.

Method

 

1. I pureed the trimmed strawberries in a food processor and then cooked them over medium-low heat with sugar and vanilla until thickened. After around 20-25 minutes, when the mixture was jam-like, I removed it from heat and let it fully cool.
2. I whisked together flour, baking soda, baking powder, and salt in a bowl for the dry mix. Separately, I creamed softened butter, brown sugar, and granulated sugar until fluffy, then added egg yolks, vanilla, and peanut butter. Last I folded in the dry ingredients just until no streaks remained.
3. After shaping dough into 16 balls (using a 2-Tbsp scoop), I made an indent in each (with a teaspoon), then chilled them for one hour. I baked them six at a time, about 10-11 minutes at ~350°F. While they cooled, I made a ganache by melting peanut butter chips and cream, then whipping until fluffy once cooled. Finally, I filled each cookie’s center with a teaspoon of ganache and a teaspoon of jam, drizzled peanut butter overtop, sprinkled chopped peanuts, and served.

Notes

• Chill the dough well — when I chilled for a full hour, cookies held their shape and didn’t spread too much in the oven.
• Use room temperature yolks — cold yolks slowed down the creaming, making the mixture less smooth.
• Measure flour correctly — I spooned it into a measuring cup rather than scooping; when I weighed it, texture turned out much better.
• Don’t overbake — I pulled them as soon as the edges were set and centers still soft; they finished cooking a little off the heat.
• Press centers and shape cookies immediately after baking — using a cookie cutter and pressing the center while still warm helps keep that “well” for jam & ganache.