Peanut Butter and Jelly Cookies

My peanut butter and jelly cookies are soft, chewy, and literally bursting with flavor. I think it’s safe to say you’ve never had a cookie like this before.

Cookies are my all-time favorite dessert. Some of my favorites include Buckeye Cookies, Brownie Cookies, and of course, these peanut butter and jelly cookies.

If you’re craving a unique and delicious cookie recipe, this is it! There’s nothing more comforting than eating cookies with flavors that remind you of your childhood!

These are sure to be a new hit as an after-school snack or lunch box surprise!

Why I Love This Recipe

• Bursting With Peanut Butter Flavor: We use peanut butter, peanut butter chips, and nutter butters!
• Unique Jelly: The jelly is added at the end using a flavor injector!
• Easy: No mixer required, and they’re ready in less than 30 minutes!

Ingredient Notes and Shopping Tips

• Butter: Use unsalted butter to avoid overly salty cookies. Butter adds a rich flavor and helps ensure those crispy edges.
• Shortening: Adding shortening will help the cookie fluff help and retain its shape.
• Peanut Butter: For best results, use creamy peanut butter. I used Jif. Avoid natural peanut butters which can be too oily.
• Baking Powder and Baking Soda: Ensure these are less than 6-12 months old as they lose their effectiveness over time.
• Jam: Jam is made with fruit, not fruit juice. Use your favorite flavor. Grape and raspberry would be tasty too.

How To Make Peanut Butter and Jelly Cookies

1. Cream Wet Ingredients: Cream butter, peanut butter, sugar, and eggs. 
2. Add dry ingredients. 
3. Add Mix-Ins: Fold in peanut butter chips and nutterbutters. 
4. Bake: Bake for around 11 minutes.
5. Fill: Use a flavor injector to add jam. 

Leftovers

• Serving: Keep at room temperature no longer than 2 hours.
• Storage: Store in the fridge for up to a week.
• Freezing: Freeze for up to 3 months. Thaw in the fridge. The cookie dough can be frozen as well.

Tips

1. Measure Your Flour Correctly: Spoon flour into your measuring cup. Scooping into the flour will result in too much, which will lead to a dry cookie.
2. Equal Size Cookies: Use a cookie scoop to ensure uniform size. This looks pretty but also helps them all finish baking around the same time.
3. Don’t Over Mix: Stir until the ingredients are just combined. Overmixing can lead to a tough, dense cookie.
4. Give Them Space: When adding the cookies to the baking sheet, leave space for them to spread while they’re baking.
5. Don’t Overbake: Cookies are done when the edges are golden brown. It is okay if the middle looks a little underdone. It will continue to firm up as it cools.
6. Cool: Let the cookies cool for a few moments on the baking sheet to firm up after pulling them from the oven. You’ll want to add the jam when they’re still warm but not piping hot.
7. No Flavor Injector? No problem! Spread jam between two cookies for a cookie sandwich!

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More Treats For Peanut Butter Lovers

Chocolate Peanut Butter Cupcakes

Reese’s Cake

Peanut Butter Oreo Truffles

Peanut Butter and Jelly Cookies

My peanut butter and jelly cookies are soft, chewy, and literally bursting with flavor. I think its safe to say you've never had a cookie like this before.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Servings: 24 Cookies

Calories: 359kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Cup White Sugar
• ▢ 1 Cup Brown Sugar
• ▢ 1 Cup Creamy Peanut Butter
• ▢ ½ Cup Shortening
• ▢ ½ Cup Butter Softened
• ▢ 1 Egg
• ▢ 2 ½ Cups Flour
• ▢ 1 ½ Teaspoons Baking Soda
• ▢ 1 Teaspoon Baking Powder
• ▢ ½ Teaspoon Salt
• ▢ 1 Cup Peanut Butter Chips Divided
• ▢ 1 Cup Nutter Butter Cookies Divided
• ▢ 1 Cup Strawberry Jam

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Instructions

• Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
• In a large bowl, cream butter shortening, peanut butter, and sugars until light and fluffy.
• Stir in egg.
• Stir in baking soda, baking powder, and salt. Add flour a little at a time mixing until just combined.
• Fold in ½ cup peanut butter chips and ½ cup crushed nutterbutters.
• Using a cookie scoop, form cookie dough into balls. Roll into a ball.
• In a medium bowl, combine remaining peanut butter chips and nutterbutters.
• Roll the cookie dough into the mixture.
• Bake for 11-12 minutes. Cool for a few minutes.
• In a small bowl, microwave jam for around 30 seconds.
• Use a flavor injector to insert jam.

Notes

Ingredient Notes and Shopping Tips

• Butter: Use unsalted butter to avoid overly salty cookies. Butter adds a rich flavor and helps ensure those crispy edges.
• Shortening: Adding shortening will help the cookie fluff help and retain its shape.
• Peanut Butter: For best results use creamy peanut butter. I used Jif. Avoid natural peanut butters which can be too oily.
• Baking Powder and Baking Soda: Ensure these are less than 6-12 months old as they do lose their effectiveness over time.
• Jam: Jam is made with fruit, not fruit juice. Use your favorite flavor. Grape and raspberry would be tasty too.

Tips

1. Measure Your Flour Correctly: Spoon flour into your measuring cup. Scooping into the flour will result in too much which will lead to a dry cookie.
2. Equal Size Cookies: Use a cookie scoop to ensure uniform size. This looks pretty but also helps them all finish baking around the same time.
3. Don't Over Mix: Stir until the ingredients are just combined. Overmixing can lead to a tough dense cookie.
4. Give Them Space: When adding the cookies to the baking sheet, leave space for them to spread while they're baking.
5. Don't Overbake: Cookies are done when the edges are golden brown. It is okay if the middle looks a little underdone it will continue to firm up as it cools.
6. Cool: Let the cookies cool for a few moments on the baking sheet to firm up after pulling them from the oven. You'll want to add the jam when they're still warm but not piping hot.
7. No Flavor Injector? No problem! Spread jam between two cookies for a cookie sandwich!

Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 252mg | Potassium: 112mg | Fiber: 1g | Sugar: 26g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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