Soft, sweet, and ready in minutes—these peanut butter and jelly cookies are the perfect holiday treat. These classic PB&J cookies are an absolute favorite whenever they make an appearance.
No-Chill Peanut Butter and Jelly Cookies
The holidays are here, and if you’re looking for a simple yet delicious treat, these peanut butter and jelly cookies are just the thing. They’re soft, sweet, and come together quickly—no chilling time needed.
Baking them is a breeze, making them perfect for busy holiday schedules. The mix of creamy peanut butter and your favorite jelly creates a nostalgic flavor that everyone will love.
If you’re like me, a classic peanut butter and jelly sandwich is a daily must, but one of these cookies is a good stand in.
Why I Love This Recipe
- No chilling time required, so you can enjoy fresh cookies in minutes.
- Combines the classic taste of peanut butter and jelly in a new form.
- Soft, sweet, and satisfies my PB&J cravings whenever it strikes.
Ingredients
These peanut butter and jelly cookies are a simple and delicious way to enjoy a classic flavor combination. Here’s a breakdown of the ingredients and why they’re used:
- Butter, softened: Adds richness and helps create a tender texture.
- Creamy Peanut Butter: Delivers the signature nutty flavor contributing to the cookie’s chewiness.
- Brown Sugar: Adds sweetness and a hint of molasses.
- Egg: Binds the ingredients together and helps in leavening for a soft cookie.
- All-Purpose Flour: Gives structure to the cookie.
- Baking Powder: Helps the cookies rise.
- Baking Soda: Assists in spreading and browning, contributing to the cookie’s appearance and taste.
- Strawberry Jam or Preserves: The sweet, fruity center that complements the peanut butter flavor.
How To Make Peanut Butter and Jelly Cookies
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One (Preheat the Oven)
Set your oven to 350℉ and line a baking sheet with parchment paper. - Step Two (Make the Dough)
Cream the softened butter, peanut butter and brown sugar together until it’s smooth. Add in the egg and mix it all up until it’s well combined. - Step Three (Add Dry Ingredients)
In another bowl, mix the flour, baking powder, and baking soda. Gradually add this dry mix to the wet ingredients and stir until it all comes together into a firm dough. - Step Four (Shape the Cookies)
Use a 2-tablespoon cookie scoop to make dough balls. Place six balls on your baking sheet, leaving some space between them. Then, press down gently with the bottom of a measuring cup to flatten them out. - Step Five (Add the Jam)
Drop about 1 teaspoon of strawberry jam in the center of each flattened dough circle. Carefully fold the dough edges over the jam, and then flip them over so the jam side is up. Let some of the jam peek out. - Step Six (Bake the Cookies)
Pop the cookies in the oven for about 12 minutes or until the edges start turning golden. Let them cool for a few minutes before enjoying!
Recipe Tips
Here’s a quick list of tips to help you get the best out of these peanut butter and jelly cookies:
- Use smooth peanut butter: It blends better into the dough, giving you that soft, chewy texture.
- Don’t over-bake: Keep an eye on them; once the edges start turning golden, they’re done. Overbaking can make them dry.
- Let the jam peek out: Don’t worry about fully covering the jam with dough; letting some of it show adds to the flavor and appearance.
- Cool before storing: Let the cookies cool completely before putting them in an airtight container to keep them fresh.
Storage and Freezing
Here’s how to store and freeze these peanut butter and jelly cookies to keep them fresh:
- Storage: Once the cookies are completely cool, store them in an airtight container at room temperature for up to 5 days. This helps keep them soft and fresh.
- Freezing: If you want to freeze them, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, where they’ll stay good for up to 3 months.
- Reheating: When you’re ready to enjoy a frozen cookie, just pop it in the microwave for about 10-15 seconds to soften it up.
Frequently Asked Questions
- Do I have to roll these cookies back into a ball after adding the jam, or can I leave them flat?
You can leave them flat, like thumbprint cookies. If you do this, it’s best to create just an indent in the center for the jam to sit in before baking, rather than flattening the whole cookie. - Will these get hard after being stored?
No, they will actually become softer because of the jam. However, they may get a little soggy after about 3 days. - Will these be softer if they’re baked for less time?
They will be softer, but it’s not recommended to bake them for less than 12 minutes at 350℉ unless you plan on eating them the same day, as they may get soggy. - Can I use a different flavored jam in place of strawberry?
Yes, feel free to switch out the strawberry jam for another flavor you prefer. My homemade blackberry jam is also perfect for this recipe.
More Cookie Recipes
If you’re craving more cookies, try making more of my classic cookies next!
- Italian Cookies
- Jam Thumbprint Cookies
- M&M Christmas Cookies
- Dark Chocolate Peppermint Crackle Cookies
- Butterscotch-Butterfinger Cookies
- Panko Cookies
- Tiramisu Cookies
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Peanut Butter and Jelly Cookies
A simple and delicious twist on the classic peanut butter and jelly sandwich, these soft cookies are made with creamy peanut butter, brown sugar, and strawberry jam. With no chilling required, they come together quickly and bake to a chewy, sweet perfection. Ideal for any time you’re craving a comforting treat.
Servings: 22 cookies
Calories: 219kcal
Equipment
- baking sheet This provides a flat surface to bake the cookies on and helps them bake evenly.
- parchment paper Prevents the cookies from sticking to the baking sheet, making cleanup easier.
- measuring cups and spoons To accurately measure your ingredients.
- mixing bowls You'll use these for combining the butter, sugar, egg, and dry ingredients.
- cooling rack If you want to cool the cookies evenly and quickly after baking.
- cookie scoop 2 tbsps. For even cookies.
- whisk To mix dry ingredients.
Ingredients
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter (not natural)
- 1-1/4 cups light brown sugar
- 1 large egg room temperature
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup strawberry jam
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- Cream together the softened butter, peanut butter and brown sugar until smooth. Add the egg and mix until well combined.1/2 cup butter, 1/2 cup creamy peanut butter, 1-1/4 cups light brown sugar, 1 large egg
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, stirring until a firm dough forms.2 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda
- Using a 2-tablespoon cookie scoop, portion out the dough into balls. Place six dough balls on the prepared baking sheet, spacing them evenly. Press each ball down gently with the bottom of a measuring cup to flatten.
- Place about 1 teaspoon of strawberry jam in the center of each flattened dough circle. Carefully fold the edges of the dough over the jam, sealing it inside, and place the seam side up on the baking sheet. Allow some jam to peek out from the top.1/2 cup strawberry jam
- Bake for approximately 12 minutes, or until the edges are lightly golden. Let the cookies cool slightly before enjoying.
Notes
For optimal outcomes when preparing these peanut butter and jelly cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Peanut Butter and Jelly Cookies
Amount Per Serving (43 g)
Calories 219
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3.8g24%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 4.8g
Cholesterol 20mg7%
Sodium 145mg6%
Potassium 69mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 39IU1%
Vitamin C 0.1mg0%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried these Peanut Butter and Jelly Cookies? Share your experience in the comments below and let me know how it turned out.
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