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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Enticing Peanut Butter and Jelly Cookies elevate the iconic PB&J flavor combo in a delightful way! Delectable peanut butter dough holds a generous dollop of raspberry jam, giving this filled cookie an ideal blend of sweet and salty richness. Luckily, you don’t have to wait long to enjoy them—these peanut butter jelly cookies are done in under an hour!
- Soft and chewy with crispy edges: Peanut butter ensures that these cookies have luxurious heft, and brown sugar makes them moist. Using both baking soda and baking powder gives these treats a lovely chewy softness, while the butter and sugar contribute to a caramelized crispiness around the edges.
- Irresistible flavors: The creamy, warm flavor of Rodelle Tanzania Pure Vanilla Extract elevates the childhood favorite peanut butter and jelly pairing. I’m proud to partner with Rodelle because using the best vanilla available makes your recipes consistently excellent. Rodelle’s Single Origin Vanilla Extracts are the best for all your baking needs because of their unparalleled flavor and great value – we think Rodelle’s extracts are the best for baking! It’s a premium product at a great price and available in stores and online, making it even easier to find.
Of course, we all love PB&J sandwiches for lunch, but our collection of creative recipes gives you more mouthwatering ways to enjoy this delicious flavor combo. After you discover this new favorite way to enjoy pb&j, be sure to check out Peanut Butter and Jelly Sandwich Cookies, Microwave Mug Peanut Butter and Jelly, Peanut Butter and Jelly Crisp, Peanut Butter and Jelly No-Bake Granola Bars.
Table of Contents
- What are Peanut Butter and Jelly Cookies?
- Tools You Need
- Key Ingredients and Why
- How to Make Peanut Butter and Jelly Cookies
- Gemma’s Pro Chef Tips
- Peanut Butter and Jelly Cookies Make Ahead & Storage Tips
- FAQs
- More Peanut Butter Dessert Recipes
What are Peanut Butter and Jelly Cookies?
- Peanut Butter and Jelly Cookies are filled cookies made with tender peanut butter dough and strained raspberry jam.
- In this satisfying PB&J cookie, toasty, creamy peanut butter gets a warm caramel boost from Rodelle Tanzania Pure Vanilla Extract.
- PB&J first appeared in a recipe for a peanut butter and currant or crab-apple jelly sandwich in a 1901 cooking magazine. The budget-friendly combo was a go-to during the Depression, and G.I.s in World War II ate their share of the classic sandwich. It’s been a lunchbox staple for generations, and today, peanut butter and jelly (or jam!) is in everything from breakfast to snacks to desserts.
Tools You Need
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Glass measuring jug
- Hand whisk
- Kitchen scale (optional)
- 2 baking sheets
- Parchment paper
- Silicone spatula
- Sieve
Make it Bolder!
Swap out the peanuts and classic peanut butter for another nut and nut butter of your choice! Almonds would be amazing!
Key Ingredients and Why
All-purpose flour
- All-purpose flour, with a protein content of 9-11%, gives you perfectly textured cookie dough that’s soft but holds its shape.
Baking soda and baking powder
- This recipe contains some acid but not enough to react with baking soda on its own, so baking powder helps with the rise. Using both of these leaveners results in puffy and tender cookies.
- Baking soda reacts with hot sugar to create a lightly crispy exterior and a caramel note.
- Read our post How to Make Baking Powder and Baking Soda Explained and save yourself a shopping trip!
Smooth peanut butter
- Peanut butter makes these cookies rich, nutty, savory flavor.
- Additionally, peanut butter adds creaminess, making the cookie delightfully rich.
- We suggest using creamy peanut butter in this recipe, but if you can also use chunky peanut butter and omit the additional chopped roasted peanuts.
Butter
- Importantly, the fat in butter adds moisture and a rich, creamy flavor. The fat coats the flour and prevents excessive gluten development, keeping the cookies tender.
- Make Homemade Butter–it’s easier than you think!
- You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through. Here are ways to get your butter to room temperature.
Granulated sugar
- Granulated sugar sweetens the peanut butter with jelly cookies and also contributes to the browning process.
Dark brown sugar
- Dark brown sugar adds moisture, giving the cookies the perfect texture and a hint of molasses. Dark brown sugar has more moisture and flavor than light brown sugar.
- It’s fun to learn how to make your own brown sugar!
- Using both dark brown sugar and granulated sugar ensures a soft cookie with delectably brown edges.
Egg
- Egg yolks act as an emulsifier to bind the cookie dough ingredients homogeneously, and the egg whites help make the cookies soft.
- Additionally, eggs add rich flavor to the cookies.
- Use room-temperature eggs for the best results. Here’s how to warm up cold eggs.
Rodelle Tanzania Pure Vanilla Extract
- The softly sweet, caramellic, maple, brown sugar notes in Rodelle Tanzania Pure Vanilla Extract elevate these cookies with uniquely delicious flavor.
- Rodelle Tanzania Pure Vanilla Extract is part of the Rodelle Single Origin Vanilla Extract Assortment, which includes four 1-ounce bottles of vanilla extract. The other extracts in the assortment are from Madagascar, Papua New Guinea, and Uganda. Rodelle Tanzania Pure Vanilla Extract is also available as a standalone item – coming soon to select retailers and online. We picked Tanzanian Pure Vanilla Extract for these cookies because the caramel, brown sugar notes complement the recipe perfectly.
Roasted, salted peanuts
- Chopped peanuts add texture and crunch.
Seedless raspberry jam
- Raspberry jam makes the filling sweet, bright, and fruity, with a pleasant edge of tartness.
- Raspberry’s brilliant color makes this peanut butter jelly cookie visually-appealing.
- Note that you want a smooth filling, and raspberries are very seedy. Look for a seedless jam for this recipe.
How to Make Peanut Butter and Jelly Cookies
- Prepare to bake.
Preheat oven to 325°F (165°C) fan assist, and line two baking trays with parchment paper.
- Combine the dry ingredients.
In a small bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- Cream peanut butter and butter.
Using a hand whisk, cream the butter and peanut butter together until soft, about one minute.
- Add wet ingredients & finish making the dough.
Beat in the two sugars until light and fluffy, about two minutes. Add the egg, milk, and vanilla extract until fully incorporated. Stir in the dry ingredients and the chopped peanuts.
- Roll and fill the cookies.
Scoop out a heaped teaspoon of dough and roll it into a ball. Flatten the cookie dough balls into a 2-inch disc and place 3 inches (7 1/2 cm) apart on a prepared cookie sheet. Press your thumb into each divot and fill each divot with 1/2 teaspoon of jam.
- Bake and serve
Bake for 20 to 22 minutes, until cookies are set and edges begin to brown. While the peanut butter and jam cookies are still hot, add an additional 1/2 teaspoon of jam to each one. Let the peanut butter and jelly thumbprint cookies cool completely before serving.
Gemma’s Pro Chef Tips
- If you don’t have a convection oven, preheat the oven to 350°F (180°C) and bake the PB and J cookies one sheet at a time, or be sure to rotate halfway through.
- When baking with peanut butter, we have found that emulsified peanut butter bakes up better than the more natural kind, where the oil separates from the nut butter.
- Be sure to add the additional jam to the cookies while they are still hot, as this helps the jam set.
- We love raspberry jam, but you can use any flavor of jam, like strawberry or grape, that you like best with peanut butter!
- If you can not find strained jam, then just pass regular jam through a sieve. That’s what I did.
Peanut Butter and Jelly Cookies Make Ahead & Storage Tips
- Make ahead and refrigerate:
- Make the dough and store it in the fridge for up to 48 hours.
- Take off the chill and let the dough come to room temperature before shaping and baking.
- Storage instructions: Store in an airtight container at room temperature for up to two days.
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- We suggest if you plan on stacking these cookies then do so by placing a piece of parchment in-between the layers. They are a tender, moist cookie and will stick together if touching.
FAQs
- Can I make these PB & J cookies gluten-free?
- Yes, you can make these PB & J cookies gluten-free. Simply substitute the gluten-free flour blend of your choice for the all-purpose flour.
- Note that the cookies may differ in taste and texture from cookies made with the original recipe.
- Can I make these cookies egg-free?
- Yes, you can make these cookies egg-free. A flax egg (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water) would work well here.
- See our guide to 12 Best Egg Substitutes for Baking & How to Use Them for more information.
- What is a heaped tablespoon?
- A heaped teaspoon is the same amount on top as it is in the spoon. It should measure 2 tablespoons, but there is not a 2-tablespoon scoop, use a 1-tablespoon spoon and scoop generously.
More Peanut Butter Dessert Recipes
- Gemma’s Best-Ever Peanut Butter Cookies
- Chocolate and Peanut Butter Popsicles
- Peanut Butter Ice Cream Sauce
- Healthy Homemade Peanut Butter Cups
- Easy Peanut Butter No-Bake Cookies
Try These Recipes!
Peanut Butter and Jelly Cookies
Savor irresistible Peanut Butter and Jelly Cookies, a classic blend of sweet, salty flavors in soft, chewy thumbprints ready in under an hour!
Servings: 18 cookies
Savor irresistible Peanut Butter and Jelly Cookies, a classic blend of sweet, salty flavors in soft, chewy thumbprints ready in under an hour!
Servings: 18 cookies
Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (8 oz/225 g) smooth peanut butter
- ½ cup (4 oz/115 g ) butter, softened
- ¾ cup (6 oz/170 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar
- 1 large egg , at room temperature
- 1 tablespoon whole milk
- 1 teaspoon Rodelle Tanzania Pure Vanilla Extract
- 2/3 cup (3 ½ oz/94 g) salted and roasted peanuts, chopped
- ½ cup (5 oz/142 g) seedless raspberry jam
Instructions
- Preheat your 325°F (165°C) fan assist. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, combine the flour, baking soda, baking powder and salt together until combined. Set aside.
- Using a hand whisk, cream the butter and peanut butter together until soft, about 1 minute.
- Mix in sugars and beat until light and fluffy, about 2 minutes.
- Add in egg, milk, and vanilla and mix well until combined.
- Lastly, stir in the dry ingredients and peanuts.
- Scoop out a heaped tablespoon of dough, roll into a smooth ball, flatten into a 2-inch (5 cm) disc and arrange 3 inches (7 ½ cm) apart on the baking sheets.
- Press your thumb into the center of each disc of dough and spoon a ½ teaspoon of jam into the divot.
- Bake for 20-22 minutes, until the cookies are set the edges are beginning brown.
- While the cookies are still hot, spoon an additional ½ teaspoon of jam onto the cookies. Let cool completely.
- Store in an airtight container at room temperature for up to 2 days. These cookies are soft, and a little sticky so place parchment in between layers if stacking.
These came out great, but I baked only 16 minutes and the recipe made 42 cookies! And they were fairly big ones!
Thank you for sharing this recipe