Peanut Butter and Jelly Cookies: A Fun Twist on a Classic Favorite
Soft peanut butter cookies with a thumbprint center filled with sweet jelly – all the flavors of your childhood PB&J in bite-sized form! Perfect for lunchboxes or afternoon snacks.
- Prep Time: 15 mins
- Cook Time: 12 mins per batch
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup grape jelly (or strawberry/raspberry)
- Extra sugar for rolling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter, peanut butter, and both sugars until fluffy (2-3 mins). Beat in egg and vanilla.
- Whisk dry ingredients in separate bowl. Gradually add to wet ingredients until combined.
- Roll dough into 1-inch balls. Optional: Roll in granulated sugar for sparkly finish.
- Place balls 2 inches apart on sheets. Make deep thumbprint in each center.
- Fill each indentation with 1/2 tsp jelly (don’t overfill).
- Bake 10-12 minutes until edges are lightly golden. Cool 5 mins on sheet before transferring.
Notes
- For PB&J sandwiches: Bake plain cookies, then sandwich with jelly after cooling
- Storage: Keep in airtight container up to 5 days (jelly may soften cookies)
- Adult version: Add 1/4 cup chopped salted peanuts to dough
- Allergy-friendly: Use sunflower seed butter and seedless jam
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://us.recipesfood.org/peanut-butter-and-jelly-cookies/
