Peanut Butter Jelly Cookies are my favorite. For those of you who haven’t tried them, they are chocolate chip cookies baked with peanut butter chips and drizzled with white chocolate. They are rich, decadent, and sinfully delicious! But don’t take my word for it, try one yourself! An incredible combination of peanut butter jelly in a cookie form. These cookies are to die for and are a real treat!
Peanut Butter and Jelly Cookies
- Level: Easy
- Total: 1 hr 8 min (includes cooling time)
- Active: 20 min
- Yield: 15 cookies
3/4 cup sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
Nonstick cooking spray
4 teaspoons reduced-sugar grape jelly
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
Stuffed peanut butter and jelly cookies
PREP TIME20 minutes
SERVINGS12 large cookies
COURSEcookie, Dessert, Snack
- 1/2 cupsoftened butter
- 1/2 cupsmooth peanut butter Natural peanut butter don’t work well for this recipe.
- 1/2 cupwhite sugar
- 1 cupbrown sugar
- 1 tspvanilla
- 2 cupsflour
- 1 tbsbaking soda yes, tablespoon
- 1/2 tspsalt
- 1 cuppeanut butter chips I used reeses pieces chips
- 1/2 cupsmooth peanut butter
- 1/2 cupJelly, used your fav!
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- Spoon out twelve 1 tsp scoops of creamy peanut butter onto the prepared baking sheet and pop it into the freeze for 15 minutes. Use the peanut butter for the “stuffing” around 1/2 cup.
- In a bowl mix together the butter, peanut butter, sugar, and brown sugar. Do not rush this process. Use a stand mixer with a paddle attachment or use a hand held mixer. You want the sugar to really dissolve into the butter. Mix for about 3 minutes.
- Add in eggs and vanilla and mix until smooth.
- Now pour in the flour, baking soda, salt and mix. Do not over mix here. We are just looking to have the flour totally incorporated. Once flour is mixed in, add the peanut butter chips and stir until they are incorporated.
- Using a ice cream scoop or large spoon, scoop out a golf ball size scoop of the dough and place in your hand. Using your palm, flatted the dough ball until its about 1/8th of an inch thick. Now spoon 1 tsp of jelly onto the flatted dough ball and then drop one of the chilled peanut butter scoops on top of the jelly. Now using your hands fold all edges of the cookie over the peanut butter and jelly. Now in the same way you would form a snow ball, lightly press and roll the dough ball. Place on a parchment lined baking sheet.
- Key tip here. These cookies spread. Do not over crowd!!! Give 3 inches between each cookie. These are biggggg. Better to cook two batches then have them all melt together.
- Bake cookies for 18-20 minutes. After 20 minutes remove from the oven and let cookies sit on baking tray for 10 minutes. This is really important for any cookie as this allows the bottom to crisp.
- Now transfer the cookie using a spatula to a cooling wrack. This will allow the cookie to congeal a little bit more and make it less likely to break apart when you pick them up.
- Ok. You made it. These are amazingly delicious. I truly, truly hope you love them. I know I did. Happy Baking!
PEANUT BUTTER AND JELLY COOKIES
These peanut butter jelly cookies are incredibly chewy, soft, and delicious! The peanut butter cookie dough is filled with sweet jelly and I’ll show you how to fill them so the jelly doesn’t spill out while baking. They’re easy to make, require little prep, no chill time, and are a huge crowd pleaser. By the way, have you tried my chocolate chip cookies yet?
Spoon twelve ½ tablespoon dollops of jelly or jam on a paper layered plate and freeze until you are done with the dough.
Melt the butter in the microwave until it is ⅔ melted. Then stir until it is completely melted. The butter will be dull but not look-through. Transfer to a large mixing bowl and add the sugar. Mix just until combined.
Add egg, vanilla, and peanut butter and mix just until combined.
Add flour, baking powder, and salt mix just to combine. The dough is smooth, soft and not sticky at all.
Divide the dough into twelve equal portions. Then divide each portion of dough into two equal pieces.
Shape one dough piece into a disc.
Fill with ½ tablespoon of jelly.
Then shape the second piece of dough into a disc, place it on top of the jelly and pinch the edges of the cookie dough with your fingers and seal so that the jelly is completely enclosed. Then bake.
EXPERT TIPS FOR SUCCESS
- Don’t overmix the dough at any step. The longer you mix, the more air you mix into the dough. Too much air will dry out the cookies, making them cake-like rather than soft and chewy.
- Make sure you have evenly sized pieces of dough so the cookies are the same size.
- Pinch and seal the edges of the cookies to keep the jelly from leaking.
- Don’t overcook them. Remove them when they look dry, puffed and pale. The centers should appear slightly undercooked when you remove them from the oven.
WHICH PEANUT BUTTER IS BEST FOR COOKIES?
I recommend creamy peanut butter from a brand like Skippy for these pb&j cookies. Don’t use all-natural peanut butter or crunchy ones. Both result in a dry, crumbly cookie texture.
WHAT CAN I USE INSTEAD OF GRAPE JELLY?
If you don’t have grape jelly available, you can use any type of jam instead. In my experience, strawberry or blueberry jam are the best substitutes.
HOW LONG DO THEY LAST
Store them in an airtight container at room temperature for up to 4 days.
After cooling, tightly wrap each cookie in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months. To thaw, unwrap, and let sit on the counter for 1 hour.
Peanut Butter and Jelly Cookies
Peanut Butter and Jelly Cookies are thick peanut butter cookies stuffed with peanut butter chips, creamy peanut butter and jelly! Just like your favorite childhood sandwich in cookie form!
Peanut Butter and Jelly Cookies Are the Ultimate Stuffed Cookie Recipe!
Can you even deal with how absolutely out of control these Peanut Butter and Jelly Cookies are? If you haven’t really looked at that top picture above, take another second and just give it the attention it deserves. I am telling you that transforming my most favorite lunchbox treat into a cookie was a labor of love. I am pretty picky when it comes to peanut butter cookies. I don’t like them when they are crumbly, or too peanut buttery if that makes sense. I feel like I perfected peanut butter cookies with my Soft Peanut Butter Cookie Recipe. So when I first began developing this PB&J Cookie I used that cookie recipe as a starting point. Unfortunately it didn’t work because while they are perfect on their own, they aren’t thick or sturdy enough to hold all the delicious filling that I stuffed into these! But after a little tweaking, I nailed it. I am telling you that these cookies are my new favorite food group.
These Peanut Butter and Jelly Cookies are thick, buttery peanut butter cookies, with a crackly top, stuffed with creamy peanut butter, strawberry preserves and peanut butter chips!
How To Make Peanut Butter and Jelly Cookies
If I haven’t swayed you enough with the description of how good these cookies are, let me tell you how easy they are to make! The peanut butter cookie base is a combo of peanut butter and butter. You CAN make peanut butter cookies with just peanut butter and no butter, but peanut butter doesn’t have as high a fat content as butter, so I find that I prefer the texture of a peanut butter cookie that is made with the combo of peanut butter AND butter.
Sidenote: I have a recipe for Flourless Peanut Butter Cookies that works without butter due to the lack of flour, and they are great, but they won’t work for this recipe.
- Freeze Small Dollops of Peanut Butter. Before you start making the cookie dough, line a plate with wax paper or parchment paper. Drop little spoonfuls of peanut butter onto the prepared plate. This doesn’t have to be exact or pretty, so don’t worry about that. The amount you will need is about 3/4 teaspoon of peanut butter. Since you might not have a 3/4 teaspoon measuring spoon, you can eyeball it with a heaping 1/2 teaspoon or a scant full teaspoon. Make sense? Don’t get too hung up on this. Place the plate in the freezer while you make the dough. Also, you might be wondering why I don’t freeze the jelly/preserves. Well, I tried and it really doesn’t ever get solid, so it’s not worth the trouble!
- Make the Cookie Dough. This is super easy and straightforward. AND you don’t have to chill the dough!
- Stuff the Cookies. Use a large cookie scoop, and I’m talking LARGE. You will need 3 1/2- 4 tablespoon scoop! These will be big cookies, and if you are using my proportions of peanut butter and jelly filling, you will need this amount of cookie dough. Make a well in the center of the dough and spoon in 3/4 teaspoon of jelly and then place in one of your frozen peanut butter nuggets. Form the dough carefully around the filling doing your best to seal it in!
- Bake! Place them on a baking sheet with enough space for them to spread, and bake them until the edges get slightly golden and the tops start to crack slightly. Then press some more peanut chips on top to make them pretty!
- Let them cool! You will need to allow these cookies to cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack. They will be soft due to the filling and need to set up. If you try and move them too soon they will break.
What Kind of Jelly Can You Use?
You can use any flavor you prefer. Obviously grape or strawberry are the go-to. I have also found that I prefer using strawberry preserves in this recipe most often because preserves have bits of strawberry which I love, but certainly use what you prefer!
Can You Use Crunchy Peanut Butter?
You can, for sure. I don’t love crunchy peanut butter, I’m more of a creamy girl, but you can. OR use creamy peanut butter in the cookie dough, and use crunchy for the filling. Up to you! Since I added peanut butter chips to this recipe, you really don’t NEED the crunchy peanut butter for texture.
Do You Need to Chill These Cookies?
Nope! But you certainly can. You can easily assemble these cookie before baking them and chill the dough balls, or you can chill the dough if you’re doing things ahead. But if you do chill the dough before you assemble them, make sure that you allow the dough to come up to room temperature before you stuff them, otherwise the dough will be difficult to work with.