Peanut Butter and Jelly Cookies

These Peanut Butter and Jelly Cookies are soft, chewy, and made with just 5 simple ingredients. They’re baked with creamy natural peanut butter for a nostalgic flavor you can feel good about, then topped with sweet strawberry jam for the perfect PB&J twist on a classic cookie.

Why You’ll Love These Peanut Butter and Jelly Cookies

These Peanut Butter and Jelly Cookies are made with just five simple ingredients that you likely already have in your pantry. They use better-for-you natural peanut butter with no additives, yet still have that creamy texture you want in a cookie. The recipe is kid-friendly and nostalgic, making it perfect for back-to-school snacks or lunchbox treats. Plus, it’s versatile so you can swap in almond butter or try different jam flavors for a fun twist.

What you need to make Peanut Butter and Jelly Cookies

• 1 cup Natural Creamy Peanut Butter. I used Stonewall Kitchen Natural PB
• 1 cup brown sugar (or coconut sugar for a refined sugar-free option)
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract (optional, but I recommended for flavor)
• Strawberry Jam or any flavor jam of your choice.

How to Make Peanut Butter and Jelly Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a mixer, blend peanut butter and brown sugar until smooth. Beat in egg, baking soda, and vanilla extract.
3. Scoop dough into ½ tablespoon balls (for bite-sized cookies) or 1 tablespoon balls (for larger cookies). Roll into balls and flatten slightly with a fork.
4. Bake for 9–10 minutes. The cookies will be soft and delicate, so transfer carefully to a cooling rack.
5. Once cooled, top each cookie with a spoonful of strawberry jam.

Tips for Success

• If you want a chewier cookie, don’t overbake—they’ll continue to set as they cool.
• Try Stonewall Kitchen’s Raspberry Jam, Wild Maine Blueberry Jam, or Seedless Blackberry Jam for fun flavor variations.
• Make it peanut-free by swapping peanut butter for Stonewall Kitchen’s Creamy Almond Butter.

How to Store Peanut Butter and Jelly Cookies

These cookies are best stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies (without jam) for up to 2 months. Add the jam after thawing for the freshest texture.

More Easy Cookie Recipes You’ll Love

• Chai Churro Cookies (Crumbl Copycat)
• Skillet Fluffernutter Cookie
• Peanut Butter Sandwich Cookie

Peanut Butter and Jelly Cookie

Soft, chewy Peanut Butter and Jelly Cookies made with natural peanut butter and strawberry jam. A nostalgic 5-ingredient cookie recipe you’ll love!

Print Recipe Pin Recipe

Ingredients

  

• 1 cup Natural Creamy Peanut Butter
• 1 cup brown sugar sub coconut sugar if you are refined sugar free
• 1 tsp vanilla extract
• 1 egg
• 1 teaspoon baking soda
• Strawberry Jam

Instructions

 

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper
• In a mixer- blend the peanut butter and brown sugar until well combined. Beat in egg, baking soda and vanilla extract
• Scoop out dough in ½ tablespoon balls (for smaller cookies) or tablespoon size for larger cookies and roll into balls. Flatten on a cookie sheet with a fork.
• Bake for 9-10 minutes. They will be delicate, soft, flaky cookies so be gentle when transferring from baking sheet to cooling rack. The cookies will firm up once cooled.
• After the cookies have cooled, top with strawberry jam and crushed peanuts (optional).

Keyword peanut butter cookies