Kiersten Eats

These Peanut Butter & Jelly Cookies feel like summer in the best way possible.

They’re soft, chewy, packed with real peanut butter flavor, and filled with a jammy strawberry center that feels wonderfully nostalgic.

The best part? They’re ridiculously easy. One bowl, no mixer, and no complicated steps. Just delicious peanut butter cookie goodness with a little surprise of strawberry jam tucked in the middle.

I made these cookies for my nephew’s high school graduation party (at his request!) and everyone went bananas for them! So I know they’ll be a hit with your crowd, too.

For the perfect easy 4th of July dessert table, make these babies alongside my Easy Homemade Brownies and my super easy S’mores Cookies – or add my Homemade Apple Pie, for the most crowd-pleasing summer display!

Why You’ll Love These Peanut Butter & Jelly Cookies

• Easy one-bowl recipe (so there’s minimal cleanup!)
• Soft and chewy texture
• Packed with TONS of peanut butter flavor
• Sweet strawberry jam center
• Beginner-friendly recipe
• Made with simple pantry ingredients

The Secret to Big Peanut Butter Flavor

Most peanut butter cookies somehow leave the peanut butter flavor in the background … but not these Peanut Butter & Jelly Cookies! These were developed by a PB lover, for PB lovers.

I highly recommend using natural peanut butter in this recipe because it delivers a stronger, bolder peanut flavor vs. your standard varieties. Make sure you thoroughly stir it beforehand, to avoid oily pockets and dry bits in your cookies! But if conventional PB is all you have, don’t worry – that will work just fine, too.

Ingredients You’ll Need:

• Peanut Butter: The star of the show! Natural peanut butter provides deep roasted peanut flavor and helps create a soft, tender cookie – but regular PB works too.
• Light Brown Sugar: Brown sugar adds moisture and chewiness while contributing subtle butterscotch-y notes that pair beautifully with peanut butter.
• Granulated Sugar: Using both sugars creates the perfect balance. Granulated sugar helps the cookies spread slightly and develop lightly crisp edges.
• Egg + an Extra Yolk: The whole provides structure and helps bind the dough together, while the extra yolk gives us a chewier cookie, so don’t skip it. Learn more about Eggs in Baking here.
• Vanilla Extract: To round out the flavors.
• All-Purpose Flour: The perfect amount for structure without making a hard, tough cookie. Be sure to measure it correctly – preferably with a digital kitchen scale.
• Baking Soda and Baking Powder: Both, for the ideal spread and puff combo.
• Salt: Essential for balancing sweetness and amplifying peanut flavor. I prefer to use fine sea salt in my baking.
• Peanut Butter Chips: Optional, but I love the texture it adds, and bonus, it’s even more PB flavor, so I highly recommend including them here.
• Strawberry Jam: The fruity center that makes these cookies irresistible! Strawberry is my favorite, but raspberry or grape jam both work just fine, if preferred.

How to Shape and Fill PB&J Cookies

Once the dough is prepared, use your fingers to spread the dough into a disc, then cup it in your palm, so it sort of forms a cup shape. Spoon or pipe about about a tablespoon of jam into the middle, then gently wrap the edges of the dough around the jam. Place on baking sheets with the jam side up, and bake! Check out my reel on Instagram if you’re more of a visual learner.

Tips for Perfect Peanut Butter & Jelly Cookies

1. Stir Natural Peanut Butter Well: Natural peanut butter separates over time. Make sure the oils are fully incorporated before measuring.
2. Don’t Overfill the Centers: Too much jam can bubble over the sides and become a sticky, hard mess in the oven. Around a tablespoon is perfect.
3. Measure Flour Correctly: Too much flour can make peanut butter cookies dry and crumbly. For best results, use a digital kitchen scale.

How to Store Peanut Butter & Jelly Cookies

Store baked, completely-cooled PB&J Cookies inside an airtight container for about 3-4 days. Cookies will become softer and less chewy as they sit.

More Cookie Recipes You’ll Love:

• Parent Trap Cookies (peanut butter & Oreo cookies)
• Brown Butter Peanut Butter Cookies
• Nutella Stuffed Brown Butter Cookies
• Bourbon Pecan Brown Butter Cookies
• Brown Butter Chocolate Chip & Toffee Cookies

Peanut Butter & Jelly Cookies

Kiersten K

Peanut Butter & Jelly Cookies are thick, chewy, absolutely packed with PB flavor, and stuffed with strawberry jam in the middle. These nostalgic cookies are the ultimate summertime treat! They're super easy to make – this 1-bowl recipe doesn't even require a mixer! Perfect for 4th of July dessert, summer cookouts, or just a chill day at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 24 large cookies, approximately

Ingredients

• 1 stick (113 grams) unsalted butter, cubed
• 1 ¼ cups (338 grams) natural peanut butter, very well stirred so there’s no dry or oily bits
• 1 cup (200 grams) light brown sugar
• ¾ cup (150 grams) granulated sugar
• 2 large eggs + an extra yolk, separated while cold then brought to room temperature
• 1 Tablespoon vanilla extract
• 2 ¾ cups (358 grams) all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 cup (170 grams) peanut butter chips
• ¾ cup (240 grams) strawberry jam, cold

Instructions

 

• Preheat oven to 375°F / 190°C.
• In a large microwave-safe bowl, microwave cubed butter and peanut butter until melted. Carefully whisk to combine. Add the brown sugar and granulated sugar, and whisk together until well combined. If the mixture is hot, set aside to cool until just warm.
• Add the eggs, egg yolk, and vanilla to the cooled mixture. Whisk well to combine.
• Add the flour, baking soda, baking powder, and salt. Stir with a very sturdy spatula until almost combined.
• Mix the peanut butter chips in until just combined, being careful not to over-mix.
• Using a large 3-Tablespoon spring-loaded cookie scoop, portion out the dough. Using your fingers, flatten each dough ball out to about 3" in diameter, cupping gently with the palm of your hand. Spoon or pipe about a Tablespoon of strawberry jam inside each cookie dough disc/cup. Gently wrap the edges of the dough around the jam, leaving some jam visible on top in the middle.
• Optional: If time permits, cover the cookies well with plastic wrap and chill for 24-48 hours. This will give you thicker, chewier cookies with a more prominent PB flavor.
• When ready to bake, place cookies on baking sheets covered with parchment paper, leaving a few inches to allow for spreading.
• Bake for about 9-11 minutes, or until set and lightly golden brown at the edges. Allow cookies to cool completely on the baking trays before serving or storing inside an airtight container for about 3 days.

Notes

The Peanut Butter: Conventional peanut butter won’t provide as much peanut butter flavor compared to natural PB, but it still works just fine at a 1:1 ratio if needed.

Correct Measuring: To ensure thick yet moist, chewy cookies, be sure to measure your ingredients (especially your flour) correctly, to avoid accidentally adding too much and creating dry, hard cookies. Use a digital kitchen scale for best results. 

Keyword cookie, dessert, easy cookie, jam, pb&j, peanut butter, peanut butter cookies, peanut butter jelly, strawberry