Jammy Peanut Butter Delights

Get ready to transform your favorite childhood sandwich into an irresistible dessert with these incredibly soft and chewy Peanut Butter and Jelly Cookies. This recipe takes the beloved classic flavor combination of creamy peanut butter and sweet strawberry jam and wraps it in a perfectly baked cookie, creating a delightful treat that’s sure to bring a smile to everyone’s face. Each bite offers a burst of nostalgic flavor, making these cookies a standout addition to any dessert spread, snack time, or simply a comforting indulgence.

While making these jam-filled peanut butter cookies is a straightforward process, they do require a couple of chilling periods—about 30 minutes both before and after baking. Trust us, these moments of patience are absolutely worth it! These crucial chilling steps are the secret to achieving that coveted super chewy peanut butter cookie base, perfectly complemented by a gooey, luscious jam center that melts in your mouth. The result is a truly remarkable cookie experience, far superior to unchilled versions.

The rich, authentic peanut butter flavor in these cookies is derived from a tried-and-true base recipe, similar to our ever-popular Stuffed Fluffernutter Cookies. If you’re a fan of nostalgic sandwich-inspired desserts, you’ll love comparing these two stuffed cookie masterpieces! Each offers a unique twist on a classic, inviting you to bake both and decide which holds the title of the ultimate stuffed cookie. This recipe isn’t just about making cookies; it’s about crafting a memorable dessert that evokes warmth and happy memories.

Beyond these sensational cookies, the world of peanut butter and jam offers endless possibilities. Why not explore other delectable peanut butter creations from our kitchen? You might enjoy our hearty Peanut Butter and Jelly Oat Bars, the creamy indulgence of Fluffernutter Fudge, or the delightful combination in our Peanut Butter Chocolate Marshmallow Cookies. And for those moments when you just can’t wait for a baked treat, our Edible Peanut Butter Cookie Dough is a perfect, safe-to-eat delight. Each recipe highlights the incredible versatility and comfort that peanut butter brings to baking.

Why You’ll Love These Peanut Butter and Jelly Cookies

There are countless reasons why these PB&J cookies will become a new favorite in your household:

• Unforgettable Nostalgic Flavors: These cookies are a direct homage to the classic peanut butter and jelly sandwich, transforming a cherished childhood staple into a gourmet dessert. They offer a comforting trip down memory lane, delighting both kids and adults with familiar, beloved tastes. Using your favorite jam ensures a personalized touch that evokes warmth and nostalgia with every bite.
• Flavor That Improves with Time: Unlike many cookies that are best enjoyed fresh from the oven, these jam-filled marvels truly shine after a few hours or even a day or two. The flavors have time to meld and deepen, and the jam filling sets beautifully, enhancing the overall texture and taste. This makes them perfect for preparing in advance for gatherings or simply enjoying over several days.
• A Delightful Stuffed Surprise: Who doesn’t love a delicious surprise? Each cookie boasts a generous pocket of sweet, fruity jam in its center. Some cookies might gently crack open to reveal a peek of the vibrant jam, while others remain perfectly sealed, offering an unexpected burst of fruitiness when you bite in. This gooey, jammy core creates a wonderful textural contrast with the soft, chewy peanut butter cookie.
• Perfect Balance of Sweet and Savory: The rich, slightly salty notes of the peanut butter dough perfectly complement the sweet, tangy fruit jam. This harmonious balance prevents the cookies from being overly sweet and ensures a satisfying flavor profile that keeps you coming back for more.
• Easy to Customize: While we love strawberry jam, this recipe is incredibly versatile. You can easily swap out the jam for your favorite preserves, try different peanut butter varieties for the dough, or even add extra toppings for a personalized touch. The customization possibilities are endless, making each batch uniquely yours.

Key Ingredients for the Best PB&J Cookies

Crafting these delicious cookies requires a few simple, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is important:

• Peanut Butter: For this recipe, it’s crucial to use a processed, non-natural creamy peanut butter such as Jif, Skippy, or Peter Pan. Natural peanut butter varieties tend to be too oily and have a looser consistency, which can negatively affect the cookie dough’s structure and make it difficult to work with. The stability of commercial peanut butter ensures a consistent, chewy cookie.
• Sugars (Granulated and Brown Sugar): The combination of both granulated sugar and light brown sugar is key to achieving the perfect chewy texture and rich flavor in these peanut butter cookies. Granulated sugar contributes to crisp edges, while brown sugar adds moisture, chewiness, and a subtle molasses note that deepens the overall taste.
• Strawberry Jam (or your favorite jam): While the classic PB&J uses jelly, jam is preferred for its thicker consistency, which holds up much better when baked inside a cookie. Strawberry jam is a classic choice, but feel free to experiment with any flavor you adore—raspberry, blackberry, or grape jam would all be fantastic! Just ensure it’s a seedless variety for a smooth filling.
• Cornstarch: This is a secret weapon for preventing a runny jam filling. The jam is mixed with a cornstarch slurry and thickened on the stovetop before being added to the cookies. This vital step ensures the jam remains gooey and perfectly contained within the cookie, rather than melting and seeping into the dough during baking.
• All-Purpose Flour: The foundation of our cookie dough, providing structure. It’s important to measure flour accurately, ideally by weight, or using the fluff, scoop, and level method to avoid a dense or crumbly cookie.
• Baking Soda: This leavening agent reacts with the brown sugar and other acidic ingredients to help the cookies rise slightly and achieve their soft, chewy texture.
• Kosher Salt: A small amount of salt enhances all the other flavors, balancing the sweetness of the sugars and jam, and bringing out the nutty notes of the peanut butter. Ensure you’re using Diamond Crystal kosher salt, or adjust if using a different type.
• Unsalted Butter: Softened to room temperature, butter provides richness and helps create that tender, melt-in-your-mouth crumb. Using unsalted butter gives you control over the overall salt content of the cookie.
• Large Egg: Also at room temperature, the egg acts as a binder, adding moisture, structure, and richness to the dough.
• Vanilla Extract: A touch of vanilla enhances all the sweet and savory flavors, adding depth and warmth to the cookies.
• Optional Toppings (Peanuts & Freeze-Dried Strawberries): For an extra layer of flavor and visual appeal, consider drizzling melted peanut butter and sprinkling crushed peanuts or freeze-dried strawberries on top of the cooled cookies. These additions really elevate the PB&J experience.

For best results, always ensure your butter and eggs are at room temperature. This allows them to cream together properly, resulting in a smoother, more uniform dough.

Creative Substitutions and Delicious Variations

One of the best things about these peanut butter and jelly cookies is how adaptable they are. Here are some ideas to customize them to your taste:

• Experiment with Different Jam Flavors: While strawberry is classic, don’t hesitate to use other types of jam or preserves. Seedless raspberry jam offers a delightful tang, blackberry jam provides a deeper, richer fruitiness, and grape jam brings that true classic PB&J experience. Peach or apricot preserves could also add a unique twist.
• Boost the Peanut Butter Punch: For an ultimate peanut butter lover’s cookie, consider studding peanut butter chips into the top of the cookie dough balls before baking. Alternatively, freeze small, 1-teaspoon-sized dollops of peanut butter and add them alongside the jam filling for an extra layer of nutty goodness within the cookie.
• Add Chocolate: Peanut butter and chocolate are a match made in heaven! You could fold mini chocolate chips into the cookie dough or drizzle melted chocolate over the cooled cookies along with the peanut butter and crushed peanuts.
• Nut-Free Option: If allergies are a concern, you can use a sunflower seed butter (like SunButter) instead of peanut butter and ensure your chosen jam is safe for nut-free diets.
• Spice It Up: A pinch of cinnamon or nutmeg in the cookie dough can add a subtle warmth that complements both peanut butter and jam beautifully.
• Make Them Gluten-Free: With a reliable 1:1 gluten-free baking flour blend, these cookies can easily be adapted for gluten-sensitive individuals. Just ensure your chosen blend contains xanthan gum for optimal texture.

How to Make These Irresistible Peanut Butter and Jelly Cookies

Creating these delightful cookies is a fun and rewarding process. You can use either a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment. Follow these steps for perfect results:

Step One: Prepare the Jam Filling. In a small saucepan, combine your strawberry jam with the cornstarch slurry. Cook over medium heat, stirring continuously, until the jam thickens significantly and bubbles. Transfer the thickened jam to a shallow bowl and refrigerate it until completely cold. This prevents it from melting too quickly in the oven.

Step Two: Cream Butter and Peanut Butter. In your mixer bowl, beat together the room-temperature unsalted butter and creamy peanut butter until the mixture is smooth, light, and well combined. This step ensures a uniform base for your cookie dough.

Step Three: Add Sugars and Wet Ingredients. Incorporate both granulated sugar and light brown sugar into the peanut butter mixture. Beat on medium speed for about two minutes until the mixture becomes fluffy and lighter in color. Then, add the large egg and vanilla extract, beating for another minute until everything is fully incorporated and airy.

Step Four: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are fine. Use a rubber spatula to scrape down the sides of the bowl and ensure all flour is incorporated.

Hot tip! The cookie dough should be very soft, pliable, and easy to handle at this stage. If it’s too crumbly, you might have added too much flour.

Step Five: Scoop the Dough. Use a 3-tablespoon cookie scoop (or measure out approximately 60g per cookie) to create 12 uniform dough balls. Place them onto a parchment-lined baking sheet, spaced a few inches apart.

Step Six: Shape the Dough Balls. Gently squeeze each dough ball to ensure it holds together firmly. This step helps in forming an even base for stuffing and prevents cracks.

Step Seven: Flatten the Dough. Take one dough ball and flatten it out into a disc in the palm of your hand, creating a suitable pocket for the jam.

Step Eight: Fill with Jam. Place about 1 tablespoon of the chilled, thickened jam into the center of each flattened dough disc. Don’t overfill, as this can lead to leaks during baking.

Step Nine: Seal and Chill. Carefully gather the edges of the dough and gently work them up and over the jam, completely sealing it inside. Roll the dough between your palms to form a smooth ball, ensuring there are no visible cracks. Repeat with all remaining dough balls, placing them back on the parchment-lined baking sheet. Refrigerate the stuffed cookie dough balls for at least 30 minutes. This chill time is essential for preventing spreading.

Step Ten: Bake and Final Chill. Preheat your oven to 350°F (175°C) and prepare a fresh parchment-lined baking sheet if needed (baking 6 cookies at a time is recommended). Bake the chilled cookie dough balls for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake! Allow the cookies to cool completely on the baking sheet at room temperature, then transfer the pan to the fridge for another 15-30 minutes to firm up. This second chill enhances their chewiness.

Hot tip! As soon as the cookies come out of the oven, use a round cookie cutter slightly larger than your cookies to “scoot” them back into a perfect circle. This technique helps maintain their ideal round shape and prevents any jam from oozing out the sides during cooling. See a visual guide on how to scoot cookies.

Expert Tips for Perfect Peanut Butter and Jelly Cookies

Achieving bakery-worthy PB&J cookies is easy with these insider tips:

• Never Skip Thickening the Jam: This is arguably the most critical step for a successful jam-filled cookie. Without thickening with cornstarch, the jam will liquefy during baking and completely melt into the cookie dough, leaving you with no gooey center. A thickened jam ensures that delightful surprise when you bite in.
• Measure Flour Accurately: Precision in baking is paramount. Always measure your flour with a digital scale for the most accurate results. If you don’t have a scale, use the “fluff, scoop, and level” method: gently fluff the flour in its container, then lightly scoop it into your measuring cup, and level off the top with a straight edge. Too much flour will result in a dry, crumbly dough that is difficult to wrap around the jam, while too little can make the dough too sticky.
• Even Dough Coverage is Key: When wrapping the dough around the jam, ensure the dough is as evenly distributed as possible. This helps to fully encase the jam, preventing leaks, and promotes even baking. Aim for a smooth, crack-free surface before chilling.
• Utilize the “Scooting” Method: As mentioned in the instructions, “scooting” the cookies immediately after they come out of the oven is a game-changer. Using a large round cookie cutter (or even the rim of a glass) to gently nudge the hot cookies into a perfect circle helps to firm up their sides and keeps the jam perfectly sealed within. This ensures beautiful, uniformly shaped cookies.
• Don’t Rush the Cooling Process: It’s tempting to dive into warm cookies, but allowing them to cool completely on the baking sheet, and then chilling them briefly in the fridge, is crucial for developing their ultra-chewy texture. This allows the butter to re-solidify and the jam to fully set.
• Avoid Overbaking: Peanut butter cookies can go from perfectly baked to dry and crumbly very quickly. Bake only for the recommended time (10-12 minutes). The cookies might still look slightly soft in the center when you pull them out, but they will continue to set as they cool. Overbaking can lead to excessive cracking and a less chewy texture.

Peanut Butter and Jelly Cookie FAQs

Storage Instructions for Freshness

To keep your Peanut Butter and Jelly Cookies fresh and delicious, proper storage is key:

• Room Temperature Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days. While they taste great fresh, remember they actually improve in flavor and texture over the first day or two!
• Refrigerated Storage: For extended freshness, especially in warmer climates, you can store the baked cookies in an airtight container in the fridge for up to 5 days. Allow them to come to room temperature or gently warm before serving for the best texture.
• Freezing Baked Cookies: These cookies are excellent for freezing. Once fully baked and completely cooled, arrange them in a single layer in an airtight container or a heavy-duty zip-top bag, with parchment paper between layers if stacking. Freeze for up to two months. To thaw, simply take them out of the freezer and let them sit uncovered at room temperature until softened, which usually takes about 30-60 minutes.

More Cookie Recipes You’ll Love

If you enjoyed these classic peanut butter and jelly cookies, be sure to explore more delightful cookie recipes from our collection:

Essential Baking Tips from The Cozy Plum Kitchen

To ensure consistent and delicious results with all our recipes, including these Peanut Butter and Jelly Cookies, keep these important tips in mind:

• Salt Matters: All recipes from The Cozy Plum are developed using Diamond Crystal kosher salt, which is known for being less salty than other varieties. If you’re using Morton’s kosher salt or sea salt, you will need to reduce the amount by half. Please avoid using standard table salt, as it can drastically alter the flavor profile.
• Precision in Measurement: For the most accurate and reliable baking results, we strongly recommend using a digital kitchen scale to measure ingredients by weight. While cup measurements are provided, baking by weight eliminates inconsistencies and is the secret to professional-level outcomes.
• Scaling Recipes: Our recipe cards often include options to scale the recipe (e.g., 1X, 2X, 3X). Please note that while ingredient quantities will adjust, baking times may vary slightly and should be monitored closely.
• Pan Size Adjustments: If you plan to use a different size baking pan than recommended, refer to a reliable pan size converter to adjust baking times and temperatures accordingly.

📖 Recipe: Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

By Callan Wenner

These peanut butter and jelly cookies are a fun twist on a classic childhood sandwich. This classic flavor pairing uses a soft peanut butter dough filled with sweet strawberry jam and topped with a drizzle of peanut butter and crushed peanuts.

Rating: 5 out of 5 stars (from 1 vote)

Equipment

• Stand mixer with paddle attachment, or handheld mixer
• Large baking pans
• Parchment paper
• Large cookie scoop (3 tablespoon capacity)
• 1-inch cookie scoop (for jam, optional)

Ingredients

• ¾ cup strawberry jam
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ⅛ teaspoon kosher salt
• ½ cup unsalted butter, room temperature
• ¾ cup creamy peanut butter (Jif/Skippy/Peter Pan, not natural)
• ½ cup light brown sugar, packed
• ⅓ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Finely chopped peanuts, optional (for topping)
• Finely chopped freeze-dried strawberries, optional (for topping)

Instructions

1. Add the jam to a small saucepan over medium heat, stirring until hot.
2. Mix together the cornstarch and water to create a slurry. Add this slurry to the hot jam, stirring it in immediately. Cook, stirring constantly, until the jam is bubbling and gets quite thick. Remove the jam to a shallow bowl and place in the refrigerator or freezer (uncovered) to cool and thicken completely.
3. Once the jam is cold, in a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the softened butter and creamy peanut butter together until smooth and well combined.
5. Add both the light brown sugar and granulated sugar to the peanut butter mixture. Cream them together on medium speed for two minutes until the mixture is light and fluffy.
6. Add the large egg and vanilla extract. Continue to beat on medium speed for one more minute until the mixture is lighter in color and fluffier.
7. Gradually add the whisked dry ingredients (flour, baking soda, salt) to the wet mixture. Mix on low speed until the flour is just incorporated into the dough. Be careful not to overmix. Use a rubber spatula to scrape down the sides of the bowl and ensure all ingredients are evenly combined.
8. Measure out 3-tablespoon sized pieces of dough (approximately 60g each) and scoop them onto a parchment-lined cookie sheet. You should have 12 uniform balls of dough.
9. Flatten each piece of dough in the palm of your hand to form a disc. Scoop one tablespoon of the cooled, thickened jam into the center of each flattened disc. Carefully close the dough completely around the jam, ensuring there are no cracks or openings. Roll the dough between your palms to form a smooth ball. Repeat this process with all 12 pieces of dough, placing them back onto the same cookie sheet.
10. Add the stuffed cookie dough balls to the fridge to chill for at least 30 minutes. This chill time is crucial to prevent the cookies from spreading too much during baking.
11. While the dough chills, prepare another full-sized cookie sheet with parchment paper and preheat your oven to 350℉ (175°C).
12. Move 6 of the chilled cookie dough balls to the new sheet pan, ensuring they are well-spaced. Bake one pan at a time for 10-12 minutes, or until the edges are lightly golden. Keep the remaining dough in the fridge while the first batch bakes.
13. Note: Immediately after the cookies come out of the oven, use a larger round cookie cutter to “scoot” the warm cookies into perfect circles. This helps them maintain their shape and keeps the jam securely inside.
14. Let the baked cookies cool completely on the pan at room temperature. Then, transfer the pan (or the cooled cookies on a plate) to the refrigerator and chill for another 15-30 minutes to help them firm up and become ultra chewy.
15. If desired, once cooled, drizzle melted peanut butter over the cookies and sprinkle with finely chopped peanuts and/or crushed freeze-dried strawberries for an extra flourish. Serve and enjoy!

Video

Watch this helpful video to guide you through the process of making these delicious Peanut Butter and Jelly Cookies:

Notes

Store the baked cookies in an airtight container in the fridge or at room temperature for up to 3 days. For longer storage, freeze them as described in the Storage section.

Nutritional Information (per serving)

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

• Calories: 357 kcal
• Carbohydrates: 47g
• Protein: 6g
• Fat: 17g
• Saturated Fat: 7g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 6g
• Trans Fat: 0.3g
• Cholesterol: 36mg
• Sodium: 203mg
• Potassium: 149mg
• Fiber: 2g
• Sugar: 27g
• Vitamin A: 262IU
• Vitamin C: 2mg
• Calcium: 28mg
• Iron: 1mg