My peanut butter and jelly cookies are soft, chewy, and literally bursting with flavor. I think it's safe to say you've never had a cookie like this before.
Cookies are my all-time favorite dessert. Some of my favorites include Buckeye Cookies, Brownie Cookies, Cookie Monster Cookies, and of course, these peanut butter and jelly cookies.
If you're craving a unique and delicious cookie recipe, this is it! There's nothing more comforting than eating cookies with flavors that remind you of your childhood!
These are sure to be a new hit as an after-school snack or lunch box surprise!
Why I Love This Recipe
- Bursting With Peanut Butter Flavor: We use peanut butter, peanut butter chips, and nutter butters!
- Unique Jelly: The jelly is added at the end using a flavor injector!
- Easy: No mixer required, and they're ready in less than 30 minutes!
Ingredient Notes and Shopping Tips
- Butter: Use unsalted butter to avoid overly salty cookies. Butter adds a rich flavor and helps ensure those crispy edges.
- Shortening: Adding shortening will help the cookie fluff help and retain its shape.
- Peanut Butter: For best results, use creamy peanut butter. I used Jif. Avoid natural peanut butters which can be too oily.
- Baking Powder and Baking Soda: Ensure these are less than 6-12 months old as they lose their effectiveness over time.
- Jam: Jam is made with fruit, not fruit juice. Use your favorite flavor. Grape and raspberry would be tasty too.
How To Make Peanut Butter and Jelly Cookies
- Cream Wet Ingredients: Cream butter, peanut butter, sugar, and eggs.
- Add dry ingredients.
- Add Mix-Ins: Fold in peanut butter chips and nutterbutters.
- Bake: Bake for around 11 minutes.
- Fill: Use a flavor injector to add jam.
Leftovers
- Serving: Keep at room temperature no longer than 2 hours.
- Storage: Store in the fridge for up to a week.
- Freezing: Freeze for up to 3 months. Thaw in the fridge. The cookie dough can be frozen as well.
Tips
- Measure Your Flour Correctly: Spoon flour into your measuring cup. Scooping into the flour will result in too much, which will lead to a dry cookie.
- Equal Size Cookies: Use a cookie scoop to ensure uniform size. This looks pretty but also helps them all finish baking around the same time.
- Don't Over Mix: Stir until the ingredients are just combined. Overmixing can lead to a tough, dense cookie.
- Give Them Space: When adding the cookies to the baking sheet, leave space for them to spread while they're baking.
- Don't Overbake: Cookies are done when the edges are golden brown. It is okay if the middle looks a little underdone. It will continue to firm up as it cools.
- Cool: Let the cookies cool for a few moments on the baking sheet to firm up after pulling them from the oven. You'll want to add the jam when they're still warm but not piping hot.
- No Flavor Injector? No problem! Spread jam between two cookies for a cookie sandwich!
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More Treats For Peanut Butter Lovers
Chocolate Peanut Butter Cupcakes
📖 Recipe
Peanut Butter and Jelly Cookies
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Ingredients
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 Cup Creamy Peanut Butter
- ½ Cup Shortening
- ½ Cup Butter Softened
- 1 Egg
- 2 ½ Cups Flour
- 1 ½ Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Cup Peanut Butter Chips Divided
- 1 Cup Nutter Butter Cookies Divided
- 1 Cup Strawberry Jam
Instructions
-
Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
-
In a large bowl, cream butter shortening, peanut butter, and sugars until light and fluffy.
-
Stir in egg.
-
Stir in baking soda, baking powder, and salt. Add flour a little at a time mixing until just combined.
-
Fold in ½ cup peanut butter chips and ½ cup crushed nutterbutters.
-
Using a cookie scoop, form cookie dough into balls. Roll into a ball.
-
In a medium bowl, combine remaining peanut butter chips and nutterbutters.
-
Roll the cookie dough into the mixture.
-
Bake for 11-12 minutes. Cool for a few minutes.
-
In a small bowl, microwave jam for around 30 seconds.
-
Use a flavor injector to insert jam.
Notes
- Butter: Use unsalted butter to avoid overly salty cookies. Butter adds a rich flavor and helps ensure those crispy edges.
- Shortening: Adding shortening will help the cookie fluff help and retain its shape.
- Peanut Butter: For best results use creamy peanut butter. I used Jif. Avoid natural peanut butters which can be too oily.
- Baking Powder and Baking Soda: Ensure these are less than 6-12 months old as they do lose their effectiveness over time.
- Jam: Jam is made with fruit, not fruit juice. Use your favorite flavor. Grape and raspberry would be tasty too.
- Measure Your Flour Correctly: Spoon flour into your measuring cup. Scooping into the flour will result in too much which will lead to a dry cookie.
- Equal Size Cookies: Use a cookie scoop to ensure uniform size. This looks pretty but also helps them all finish baking around the same time.
- Don't Over Mix: Stir until the ingredients are just combined. Overmixing can lead to a tough dense cookie.
- Give Them Space: When adding the cookies to the baking sheet, leave space for them to spread while they're baking.
- Don't Overbake: Cookies are done when the edges are golden brown. It is okay if the middle looks a little underdone it will continue to firm up as it cools.
- Cool: Let the cookies cool for a few moments on the baking sheet to firm up after pulling them from the oven. You'll want to add the jam when they're still warm but not piping hot.
- No Flavor Injector? No problem! Spread jam between two cookies for a cookie sandwich!
Catalina says
Peanut butter is my favorite flavor! I must make them for my family!
Erin | Dinners, Dishes and Dessert says
Looks so hard to resist! For sure this is a hit in our house!
Sandra says
These cookies are my new favorite! They're perfect with coffee or tea!
Amanda says
I love pb&j! I cannot wait to make these!
Erik says
Seriously love this flavor combo. So fun!
Beth says
This is pure genius. I love being able to get all the flavor of peanut butter and jelly IN A COOKIE. Love it.