Peanut Butter and Jelly Cookies

Peanut butter and jelly may be a childhood favorite, but this classic combo is timeless no matter your age. And it’s not just for sandwiches! These peanut butter and jelly cookies are a thumbprint-style treat, perfect for after-school snacks or a colorful addition to holiday cookie trays.

Soft, chewy and packed with peanutty flavor, these flourless cookies come together with just four everyday ingredients. After baking, press an indentation into each cookie, fill it with your favorite fruit jelly and sprinkle it with flaky sea salt for an elevated take on PB&J that both kids and grown-ups will love.

Ingredients for Peanut Butter and Jelly Cookies

• Peanut butter: Creamy peanut butter gives these cookies a classic peanut butter cookie texture, but chunky works if you want a little extra crunch! For the most peanutty punch, whip up a batch of homemade peanut butter to bake with.
• Sugars: Using both granulated and brown sugars produces cookies with crisp edges and soft, chewy centers. Light or dark brown sugar can be used interchangeably, although dark gives the treats a deeper caramel-like flavor.
• Eggs: You’ll need two large eggs to bind the dough. Cold eggs don’t mix as well as room-temperature eggs, so let them sit out for 30 minutes before baking or pop them into a bowl of lukewarm water for a few minutes.
• Vanilla: A splash of pure vanilla extract rounds out the sweetness and adds a cozy aroma.
• Jelly: Grape or strawberry jelly delivers classic PB&J flavor, but any fruit spread works. Try raspberry, apricot, cherry or a favorite homemade jelly for something different.
• Coarse sea salt: We finish the cookies with a sprinkle of flaky sea salt for that sweet-and-salty dessert magic. Be sure you’re using a flaky finishing salt like Maldon and not coarse salt, which would make the cookies overly salty.

Directions

Step 1: Make the dough

Preheat the oven to 350°F. Cream the peanut butter and sugars in a large bowl until light and fluffy, about five minutes. Beat in the eggs and vanilla.

Editor’s Tip: Peanut butter is tough to beat by hand, so use a hand or stand mixer for easier creaming and the fluffiest results.

Step 2: Shape the cookies

Scoop the dough by the tablespoonful and roll into smooth balls. Place them 1 inch apart on parchment-lined baking sheets.

Editor’s Tip: For evenly sized cookies, use a small cookie scoop to portion the dough. You want the balls to be about 1-1/2 inches in diameter—roughly the size of a walnut.

Step 3: Bake the cookies

Bake for 10 to 12 minutes until the edges are firm and golden brown. Let the cookies cool on the baking sheet for five minutes.

Editor’s Tip: Avoid overbaking! These cookies will be soft right out of the oven, but they firm up as they cool.

Step 4: Finish the cookies, then cool completely

While the cookies are still warm, use the back of a teaspoon to press an indentation into the center of each cookie.

Spoon a little jelly into each indentation, then sprinkle the cookies with flaky sea salt. Transfer the cookies to a wire rack to cool completely before serving or storing.

Peanut Butter and Jelly Cookie Variations

• Add some crunch: Stir chopped peanuts into the dough or use chunky peanut butter for extra texture and nuttiness.
• Top with jam before baking: For a slightly different texture, flatten the cookies and spoon the jelly into the centers before baking. The jam will partially melt and set, giving the cookies a chewy, candy-like center.
• Try a different nut butter: Substitute almond, cashew or walnut butter for a nutty flavor twist.
• Make a variety: Use a few jelly flavors to create a colorful cookie tray. Strawberry, raspberry, grape, cherry and apricot are all delicious paired with peanut butter.
• Bake allergy-friendly cookies: Use sunflower seed butter instead of nut butter for rich, toasty cookies that are safe for nut-free environments.

How to Store Peanut Butter and Jelly Cookies

Let the cookies cool completely before storing. Place them in an airtight container with parchment or waxed paper between layers to prevent sticking. Store them at room temperature for up to three days or refrigerate for up to one week.

Can you freeze peanut butter and jelly cookies?

Yes, you can freeze them! Prepare the cookies as directed and let them cool completely. Arrange the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment or waxed paper. Freeze the cookies for up to two months and thaw at room temperature when ready to serve.

Can you make the peanut butter and jelly cookies recipe ahead of time?

Yes! These peanut butter cookies are easy to prep ahead of time. You can bake and freeze the unfilled cookies as outlined above or freeze the dough balls to bake later.

To freeze the dough, scoop and roll it into balls, then place them on a parchment-lined baking sheet and flash freeze until firm. Transfer the frozen dough balls to a freezer-safe container or resealable bag and freeze for up to three months.

No need to thaw before baking—simply bake from frozen, adding one to two extra minutes to the bake time. After baking, press the indentations and fill with jelly as directed.

Peanut Butter and Jelly Cookie Tips

Can you make peanut butter cookies with crunchy peanut butter?

Sure! Crunchy peanut butter works as well as creamy, and the peanut bits will give your cookies a wonderfully nutty crunch. If you want extra texture but have only creamy peanut butter, stir finely chopped peanuts into the dough for the same effect.

What’s the best kind of jelly to use?

Strawberry or grape jelly is a favorite with peanut butter, but these cookies are versatile and just as delicious with other flavors, like raspberry, apricot or mixed berry.

A quick note on the different fruit spreads: jellies are smooth and clear, making them the best choice for filling thumbprint-style cookies. Jam and preserves contain pieces of fruit, so they have a thicker, chunkier texture. A slightly chunky jam can work, but I’d avoid very textured spreads for the tidiest appearance.

Can you add the jelly before baking?

Yes, you can fill the cookies with jelly before baking, but they’ll have a slightly different texture. The jelly will melt and spread across the top, so you won’t get quite as jammy of a bite. Instead, the cookies will have a soft, caramelized center.

If you decide to bake with jelly, flatten the dough balls with the tines of a fork or create indentations with the back of a teaspoon before adding the jelly.