Peanut Butter and Jelly Cookies Recipe

Who doesn’t love the classic combination of peanut butter and jelly? It takes us back to childhood lunches and carefree afternoons. But what if I told you that you could enjoy this nostalgic duo in cookie form? That’s right, these Peanut Butter and Jelly Cookies are soft, chewy, and bursting with flavor. Perfect for sharing, or better yet, keeping all to yourself.

Why I Love This Recipe

This Peanut Butter and Jelly Cookies Recipe combines the rich, nutty flavor of peanut butter with the sweet, fruity goodness of jelly. The texture is a delightful mix of soft and chewy, making every bite a delightful experience. I love how simple and quick it is to whip up a batch. Plus, the cookies are incredibly versatile; you can use your favorite jelly flavor to customize them to your liking. Whether it’s classic grape, strawberry, or something more adventurous, these cookies will satisfy your sweet tooth and bring a smile to your face.

Shopping List

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¾ cup unsalted butter, softened to room temperature
• 1 cup smooth peanut butter
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• ½ cup confectioners’ sugar
• ½ cup smooth peanut butter (for filling)
• 2 tablespoons unsalted butter (for filling, room temperature)
• 1 tablespoon milk (for filling)
• ½ cup jelly of your choice

Equipment & Tools

• Mixing Bowls: For combining your dry and wet ingredients.
• Measuring Cups and Spoons: Accurate measurements are key to baking success.
• Baking Sheet: A standard baking sheet will do just fine.
• Parchment Paper: Helps prevent sticking and makes for easy cleanup.
• Electric Mixer: Optional, but it makes creaming the butter and sugars easier.

Directions: Peanut Butter and Jelly Cookies Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat together the softened butter, smooth peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

Step 4: Add Egg and Vanilla

Add the egg and vanilla extract to the peanut butter mixture, mixing until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Step 6: Stir in Oats

Fold in the old-fashioned oats, giving the cookie dough a hearty texture.

Step 7: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake

Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked; they will firm up as they cool.

Step 9: Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10: Prepare the Filling

In a small bowl, beat together the ½ cup smooth peanut butter, 2 tablespoons softened butter, and 1 tablespoon milk until smooth and creamy.

Step 11: Assemble the Cookies

Once the cookies have cooled, spread a generous dollop of the peanut butter filling on the flat side of half of the cookies. Top with a dollop of your favorite jelly, then sandwich with the remaining cookies.

Smart Substitutions

• Nut Butter: Swap out peanut butter for almond or cashew butter for a different flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Butter: Coconut oil can be used as a dairy-free alternative to butter.
• Oats: For a gluten-free option, ensure you use certified gluten-free oats.

What Not to Do

• Don’t skip the chilling time: Allowing cookies to cool properly ensures the right texture.
• Avoid overmixing: Overmixing can lead to tough cookies.
• Don’t use too much jelly: A little goes a long way; too much can make the cookies messy.

Save for Later: Storage Tips

Store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper to avoid sticking. When ready to enjoy, thaw at room temperature for a few hours.

Peanut Butter and Jelly Cookies Recipe Q&A

Can I use natural peanut butter for this recipe?

Yes, you can use natural peanut butter, but be aware that it may affect the texture slightly since natural peanut butter can be more runny than the processed kind.

What type of jelly should I use?

You can use any jelly or jam you like! Classic grape, strawberry, or raspberry are all great choices, but feel free to get creative with flavors.

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just be sure to let it thaw before baking.

Why are my cookies spreading too much while baking?

If your cookies are spreading too much, it may be due to melted butter or not enough flour. Make sure your butter is softened but not melted and measure your flour accurately.

Ready to Cook?

These Peanut Butter and Jelly Cookies are not only a delightful treat but also a wonderful way to bring back childhood memories. The combination of flavors and textures will have everyone reaching for seconds. So, gather your ingredients, preheat your oven, and get ready to indulge in these scrumptious cookies that are sure to become a new favorite! Enjoy baking and even more, enjoy sharing them with friends and family!