Pin it
This classic peanut butter and jelly cookie recipe transforms your favorite sandwich into a delectable treat. The tender peanut butter cookie base cradles sweet jam in the center, finished with a decorative drizzle of melted peanut butter. These nostalgic treats blend childhood comfort with sophisticated presentation perfect for any occasion.
I first made these cookies when my nephew visited during summer break. The look of pure joy on his face when he bit into that first warm cookie convinced me these needed to be part of our regular rotation. Now they're requested at every family gathering.
Ingredients
- Unsalted butter: Allows you to control the salt level in the recipe for perfect flavor balance
- White and brown sugar combination: Provides both sweetness and moisture while creating the ideal chewy texture
- Creamy peanut butter: Forms the foundation of the cookie dough and delivers that nostalgic PB&J flavor
- Egg: Acts as the binding agent keeping everything together while adding richness
- Vanilla extract: Enhances the overall flavor profile with subtle warmth
- All purpose flour: Provides structure without making the cookies too dense
- Baking soda: Ensures proper rise and tender texture
- Grape jelly: Offers that classic PB&J experience but feel free to experiment with raspberry or strawberry for different flavor variations
- Extra peanut butter for drizzling: Creates visual appeal and intensifies the peanut flavor
Step-by-Step Instructions
- Prepare the Baking Environment:
- Preheat your oven to 350°F and line baking sheets with parchment paper. This temperature creates the perfect environment for the cookies to spread slightly while maintaining their shape around the jelly center. The parchment prevents sticking and makes cleanup effortless.
- Cream the Base:
- In a large mixing bowl combine butter, white sugar, brown sugar and salt. Beat until light and fluffy about 2 minutes. This process incorporates air into the mixture creating a tender cookie base. Make sure the butter is softened but not melted for best results.
- Build the Flavor:
- Add peanut butter, egg and vanilla to the creamed mixture. Whisk thoroughly until everything is fully incorporated and smooth. The mixture should look uniform with no streaks. This step builds the foundational flavor of your cookies.
- Form the Dough:
- Gently fold in the flour and baking soda until a thick dough forms. Be careful not to overmix as this can develop the gluten and result in tough cookies. The dough should be cohesive but still soft enough to scoop.
- Shape the Cookies:
- Use a 2 inch cookie scoop to portion the dough into balls placed about 2 inches apart on the prepared baking sheets. The uniform size ensures even baking and perfect presentation. The spacing allows for proper spreading during baking.
- Create the Wells:
- Using the back of your cookie scoop press gently into the center of each dough ball to create a well for the jelly. Make the indentation deep enough to hold the filling but not so deep that it breaks through the bottom of the cookie.
- Add the Jelly:
- Fill each indentation with approximately one teaspoon of your chosen jelly or jam. Avoid overfilling which can cause the jelly to bubble over during baking. The jelly will spread slightly as it heats.
- Bake to Perfection:
- Bake for exactly 13 minutes until the edges are slightly browned but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This cooling period helps the cookies set properly.
- Add the Finishing Touch:
- Melt additional peanut butter in the microwave using 30 second intervals until just fluid. Transfer to a piping bag and drizzle decoratively over the cooled cookies focusing on the jelly centers. This final touch adds visual appeal and enhances the peanut butter flavor.
Pin it
The grape jelly brings me back to childhood every time I make these cookies. There is something magical about the way it pairs with peanut butter that transcends time. My grandmother always said good food creates memories and these cookies prove her right with every batch I share.
Storage Tips
These cookies keep beautifully at room temperature in an airtight container for up to 3 days. The texture stays perfect without becoming too soft or too hard. For longer storage refrigerate for up to a week separating layers with parchment paper or wax paper to prevent any sticking. The jelly centers remain moist while the cookie base stays tender. If making ahead for an event these cookies freeze exceptionally well for up to 3 months. Simply thaw at room temperature for about an hour before serving.
Customization Options
The beauty of this recipe lies in its versatility. While grape jelly offers that nostalgic PB&J sandwich flavor experiment with raspberry jam for a slightly tart contrast or strawberry preserves for a sweeter profile. For those who enjoy texture try crunchy peanut butter in the cookie base though keep the drizzle smooth for easier piping. During holiday seasons consider specialty jams like apricot or blackberry for unique flavor combinations. You can even add a sprinkle of sea salt on top for a sophisticated sweet and salty balance that adults especially appreciate.
Pin it
Perfect Pairings
These cookies naturally call for a cold glass of milk but consider serving them alongside other complementary treats. For an afternoon tea arrange them on a platter with plain shortbread cookies and chocolate chip cookies for a classic cookie assortment. At holiday gatherings they provide a familiar comfort among more elaborate desserts. For a special afterschool treat pair with hot chocolate in winter or homemade lemonade in summer. The combination of peanut butter and fruit flavors also makes these cookies an excellent companion to vanilla ice cream either crumbled on top or served alongside.
Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
Crunchy peanut butter can be used for the cookie base, but it won’t work well for the drizzle topping. Stick with creamy for the best results.
- → What type of jam works best for these cookies?
Grape jelly is traditional, but raspberry or strawberry jam are excellent options for a slightly tart and fruity flavor.
- → How should I store these cookies?
Store them in an airtight container at room temperature for up to two days, refrigerated for up to a week, or frozen for up to three months.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.
- → Can I skip the peanut butter drizzle on top?
Absolutely! The drizzle is optional, but it adds an extra layer of peanut butter flavor and a polished look to the cookies.