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Home » Dessert » Cookies » PB & J Cookies

PB & J Cookies

September 20, 2021 by Sarah Olson 2 Comments

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long image of PB and J cookies for pinterest
collage of pb and j cookies with text of ingredients.
collage of pb and j cookies with text overlay for pinterest

You’ll love these thumbprint peanut butter and jelly cookies. The flavors will take you back to your childhood and the ultimate elementary school sandwich! This delicious dessert elevates that familiar peanut butter and jelly taste in an easy to whip up cookie.

Make this peanut butter and jelly cookies recipe anytime you’re craving a sweet and familiar treat. They’re perfect for an afternoon snack, a quick breakfast on the go, or even a sweet finish to dinner. You can even get creative by using different types of jam and nut butters!

PB and J cookies stacked on a plate

Why this recipe works

Everyone knows that peanut butter and jelly go together like bread and butter, but nobody has ever realized this treat in a cookie? This is one of the most creative recipes I’ve seen yet! It’s so simple, you’d think it wouldn’t be worth sharing. But boy oh boy, are you wrong.

I love anything with peanut butter and this recipe makes a creative, yet tasty recipe with it. This cookie recipe checks off so many boxes… cookies with peanuts, recipes with jelly- it’s a whole new way on how to make PB&J! No matter who you’re making these peanut butter thumbprint cookies for, they’re sure to be a hit. Give it a try!

How to Make Peanut Butter and Jelly Cookies

Ingredients:

ingredients for pb and j cookies on a table
  • Wet ingredients – Softened salted butter, creamy peanut butter, sugar, eggs, and vanilla extract. You can use crunchy peanut butter if you desire.
  • Dry Ingredients – Flour, baking soda, baking powder and salt.
  • Fruit jelly/jam/preserves – I use raspberry jam that has seeds, though you can use your favorite or use a varitey such as half raspberry and half apricot.

Step by Step Directions

Step 1 – In a large bowl, use a hand or stand mixer to beat the butter until smooth and creamy. Add the peanut butter and vanilla extract and mix until smooth. Next, add the brown sugar and granulated sugar and continue to mix until light and fluffy.

Step 2 – Add the eggs, mixing well before adding the flour, baking soda, baking powder, and salt – mixing until just combined. Cover the bowl and chill in the fridge for at least 30 minutes (this is the secret to a soft and chewy cookie!)

Step 3 – Preheat the oven to 350 degrees Fahrenheit while the cookie dough is chilling.

2 images about how to make the batter for pb and j cookies

Step 4 – Using a scoop, roll the dough into 1” balls and place on a greased cookie sheet about 2 inches apart.

Step 5 – Then, using your thumb, press into the center of each cookie. Be careful not to press the entire way down or the jelly will leak out, I usually press about 1/2” down.

Step 6 – Fill each imprint with about 1/2 – 1 teaspoon of fruit jelly.

collage of how to assemble cookie balls and add raspberry filling

Step 7 – Bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool for 5 minutes before transferring to a wire cooling rack. Enjoy!

cooked pb and j cookies on sheet pan

Start with this simple peanut butter cookie recipe, then get ready to amaze your friends with these scrumptious PB & J flavors. Your family is going to love this recipe and start asking for them.

cookies on a cooling rack

They make the best after-school treat and even adults love how they take them back to the simple days of their childhood. Serve them with a glass of milk for the ultimate peanut butter and jelly experience!

cookies on plate stacked up

Recipes FAQs and Variations

How to Store Peanut Butter and Jelly Cookies

Store the cookies in an airtight container or Ziplock bag at room temperature. When kept this way, they will last for 5-7 days.

Can I eat these warm or cold?

These are best served at room temperature after they have cooled down. We love cookies fresh out of the oven, but it is important to be careful eating these cookies while they’re still hot as the jelly can burn your mouth if it hasn’t cooled. They’re great for taking something off your list on a stressful day.

Variations:

Use cashew butter or almond butter instead of peanut butter for a twist!
Use raspberry or strawberry preserves for a fruity flavor.
Add chopped peanuts into the dough for a crunchy version of PB & J cookies
Replace jam or preserves with Nutella or other chocolate-hazelnut spreads in your peanut butter thumbprint cookies. The cookies will have a rich, deep flavor that you won’t be able to resist!
Top cookies with a powdered sugar sprinkle for a sweet finish
Add oatmeal to the dough for peanut butter and jelly oatmeal cookies

close up of pb and j cookies

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cooling rack with pb and j cookies
Print Pin
5 from 1 vote

PB & J Cookies

Chewy peanut butter thumbprint cookies with jam in the center!
Course Dessert
Cuisine American
Keyword pb and j cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings 36 cookies
Calories 125kcal
Author Sarah Olson

Equipment needed:

  • Mixing Bowls
  • Hand/Stand Mixer
  • Spatula
  • Spoon/Cookie Scoop
  • Plastic Wrap
  • Cookie Sheet

Ingredients:

  • 1 cup creamy peanut butter (2 sticks butter, softened)
  • 2 tsp. vanilla extract
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raspberry jam (you can use any jam and in fact you can make a variety such as half raspberry and half apricot!)
US Customary – Metric

Instructions:

  • In a large bowl, use a hand or stand mixer to beat the butter until smooth and creamy.
  • Add the peanut butter and vanilla extract and mix until smooth.
  • Add the brown sugar and granulated sugar and continue to mix until light and fluffy.
  • Add the eggs, mixing well before adding the flour, baking soda, baking powder, and salt – mixing until just combined.
  • Cover the bowl and chill in the fridge for at least 30 minutes (this is the secret to a soft and chewy cookie!).
  • Preheat the oven to 350 degrees Fahrenheit while the cookie dough is chilling.
  • Using a scoop, roll the dough into 1” balls and place on a greased cookie sheet about 2 inches apart.
  • Then, using your thumb, press into the center of each cookie. Be careful not to press the entire way down or the jelly will leak out, I usually press about ½” down.
  • Fill each imprint with about 1/2 – 1 teaspoon of fruit jelly.
  • Bake for 12-15 minutes, or until golden brown.
  • Remove from the oven and allow to cool for 5 minutes before transferring to a wire cooling rack.
  • Enjoy!

Recipe Notes:

How do I store the PB&J Cookies?
Store the cookies in an airtight container or Ziplock bag at room temperature. When kept this way, they will last for 5-7 days.
Can I eat these warm or cold?
These are best served at room temperature after they have cooled down. We love cookies fresh out of the oven, but it is important to be careful eating these cookies while they’re still hot as the jelly can burn your mouth if it hasn’t cooled.
Variations:
  • Use cashew butter or almond butter instead of peanut butter for a twist!
  • Use apricot or strawberry preserves for a fruity flavor.
  • Add chopped peanuts into the dough for a crunchy version of PB & J cookies
  • Replace jam or preserves with Nutella or other chocolate-hazelnut spreads in your peanut butter thumbprint cookies. The cookies will have a rich, deep flavor that you won’t be able to resist!
  • Top cookies with a powdered sugar sprinkle for a sweet finish
  • Add oatmeal to the dough for peanut butter and jelly oatmeal cookies

Nutrition:

Calories: 125kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 120mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? I want to see your photos!Mention @vintagerecipetin on Instagram.

Other cookie recipes to try:

  • Butterfinger Cookies
  • Cherry Garcia Cookies
  • Spice Cake Mix Cookies
  • Butter Pecan Cake Mix Cookies
  • Apple Oatmeal Cookies
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Filed Under: Cookies, Dessert

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Comments

  1. Susan says

    December 22, 2022 at 8:50 am

    Step #4 of pb&j thumb print cookies says to add flour, oats, etc to mix. However, I see no amount of oats listed anywhere.

    Reply
    • Sarah Olson says

      December 22, 2022 at 6:34 pm

      There are no oats in it, I doubled checked and fixed it. I apologize.

      Reply

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