There are fewer things I love more than peanut butter. But add jelly and I am in cookie heaven! These cookies are sweet, without being overly so, and the nostsalgic taste of peanut butter and jelly make these the perfect after school snack.
Peanut Butter & Jelly Cookie Recipe
I am still recovering from my Peanut Butter Crinkle obsession ‘issues’. I made a batch every weekend for about six weeks. My jeans are getting tight and I’ve got family pictures coming up. It is time to get a grip on the cookie thing…argh! But I had all this jam staring at me and a big jar of peanut butter left over from my PB crinkle binge days, so whats a girl to do? Does the jam count as a fruit serving? These are tiny little cookies…wouldn’t three be one serving? The cookie battle rages on and I am losing!
The best part about this cookie is you can use any preserves to switch up the flavor. Grape, strawberry, raspberry, apricot, you name it, it works.
The Secret to Perfect PB&J Cookies
This is a super easy cookie recipe, and you can customize it by using your favorite peanut butter (smooth or crunchy!), any jelly or jam (although thick is best so it doesn’t run), and you could even use Nutella or cookie butter in the middle!
- I highly recommend buying the raw sugar granules to roll the cookies in before baking opposed to regular granulated sugar.
- It gives the cookie this great crackle crunchy thing, but you can go without (I have made them both ways)
- The secret to making these perfect? Bake these until just the edges are set, but the centers are soft.
- This will make for a cake like cookie, with a perfectly soft center. They’ll continue to firm up a bit as they cool.
- If peanut butter isn’t your thing (not sure we can be friends…but I’m willing to love you through it). Try Brownie Cookies or how about cake? This is my favorite! Chocolate Cherry Sheet Pan Cake!
More Cookie Recipes
We love cookies around here, so if you want some more recipe ideas, here’s a few more we think you’ll love.
- Cream Wafer Cookies
- Soft Ginger Cookies
- White Chocolate Chip Cookies
- Rosemary Shortbread
- Banana Cookies
- Thin Mints
If you’re a big peanut butter fan, you may also like Peanut Butter Lava Cake, Peanut Butter Crinkle Cookies, or this Thai Peanut Salad Dressing.
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Cheers to peanut butter everything! – Kathi and Rachel
Peanut Butter and Jelly Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup smooth peanut butter
- 1/2 cup butter softened
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1/3 cup raw sugar to roll cookies in you can use regular granulated sugar in a pinch
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add brown sugar and granulated sugar , and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
- Scoop level tablespoons of dough, and form into balls. Roll each ball in raw sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
- Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer cookies to wire racks, and let cool completely.
- Microwave jam on high for about 15 seconds stirring, until loosened, Spoon about 1/2 teaspoon into each indentation.
Nutrition
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