Description

These Peanut Butter and Jelly Cookies are soft, tender, and packed with peanut butter flavor, with a sweet dollop of jam on top. They’re easy to make, require no chilling, and are ready in just 30 minutes! A fun twist on the classic PB&J sandwich, these cookies are perfect for kids and adults alike!

Ingredients

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For the Cookies:

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt

For the Topping:

1/2 cup seedless jam (strawberry, raspberry, or grape)
1/4 cup crushed peanuts (optional, for garnish)

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Instructions

Step 1: Preheat & Prepare Dough

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat together peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy.
Mix in egg and vanilla extract until well combined.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Step 3: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls.
Place on the prepared baking sheet, spacing them 2 inches apart.
Use your thumb or the back of a spoon to create a small indent in the center of each cookie.

Step 4: Bake & Add Jam

Bake for 8-10 minutes, until slightly golden but still soft.
Remove from the oven and immediately spoon jam into the center of each cookie.
Return to the oven and bake for another 2-3 minutes to set the jam.

Step 5: Cool & Serve

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Sprinkle with crushed peanuts for extra crunch (optional).

Notes

For extra crunch, use chunky peanut butter instead of creamy.
Want a chocolate twist? Swap jam for Nutella or chocolate spread.
Storage: Store in an airtight container at room temperature for up to 5 days.