Name: Peanut Butter and Jelly Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 ¼ cups all-purpose flour (6 ¼ oz/177 g); ¾ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup smooth peanut butter (8 oz/225 g); ½ cup butter, softened (4 oz/115 g); ¾ cup granulated sugar (6 oz/170 g); ½ cup dark brown sugar (3 oz/85 g); 1 large egg, at room temperature; 1 tablespoon whole milk; 1 teaspoon Rodelle Tanzania Pure Vanilla Extract; 2/3 cup salted and roasted peanuts, chopped (3 ½ oz/94 g); ½ cup seedless raspberry jam (5 oz/142 g)

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These Peanut Butter and Jelly Cookies are a nostalgic twist on a classic combo, blending creamy richness with fruity sweetness. Each bite offers a soft, chewy texture with a hint of crunch, making them irresistible. Ready in just 40 minutes, they’re perfect for satisfying a sweet tooth or impressing guests with minimal effort.

The warm, nutty aroma as they bake will fill your kitchen with comfort, while the gooey jelly centers add a burst of vibrant flavor. Whether you’re baking for a crowd or treating yourself, these cookies are a delightful way to enjoy a childhood favorite in a whole new way.

With a balance of savory peanut butter and tangy jelly, these cookies are a flavor explosion in every bite. The golden edges and soft centers create a satisfying contrast, while the jam’s sweetness complements the nutty depth perfectly. Quick to prepare and bake, they’re ideal for last-minute cravings or a fun baking project.

Share them fresh from the oven for a warm, gooey treat, or let them cool for a firmer, snackable texture. These cookies are a simple yet indulgent way to bring joy to any moment, proving that sometimes the best things come in small, delicious packages.

What You’ll Need for Peanut Butter and Jelly Cookies

1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup (8 oz/225 g) smooth peanut butter (use creamy for best texture)
½ cup (4 oz/115 g) butter, softened (unsalted preferred)
¾ cup (6 oz/170 g) granulated sugar
½ cup (3 oz/85 g) dark brown sugar (light brown sugar works too)
1 large egg, at room temperature
1 tablespoon whole milk (or any milk alternative)
1 teaspoon Rodelle Tanzania Pure Vanilla Extract (or any pure vanilla extract)
2/3 cup (3 ½ oz/94 g) salted and roasted peanuts, chopped (optional for extra crunch)
½ cup (5 oz/142 g) seedless raspberry jam (or any jam of your choice)

How to Make Peanut Butter and Jelly Cookies

Preheat your oven to 325°F (165°C) with the fan assist on. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, combine the flour, baking soda, baking powder, and salt until well mixed. Set aside.
Using a hand whisk or mixer, cream the butter and peanut butter together until soft, about 1 minute. Add the sugars and beat until light and fluffy, about 2 minutes.
Mix in the egg, milk, and vanilla extract until fully combined. Gradually stir in the dry ingredients and chopped peanuts until the dough comes together.
Scoop out a heaped tablespoon of dough, roll it into a smooth ball, and flatten it into a 2-inch (5 cm) disc. Place the discs 3 inches (7 ½ cm) apart on the baking sheets.
Press your thumb into the center of each disc to create a divot. Spoon ½ teaspoon of jam into each divot.
Bake for 20-22 minutes, or until the cookies are set and the edges are lightly browned.
While the cookies are still hot, spoon an additional ½ teaspoon of jam onto the center of each cookie. Let them cool completely on the baking sheets.
Store in an airtight container at room temperature for up to 2 days. If stacking, place parchment paper between layers to prevent sticking.

Creative Jam Swaps for a Flavor Twist

While raspberry jam is classic, try experimenting with other flavors to make these cookies your own. Strawberry, apricot, or even a tangy blackberry jam can add a unique twist. For a richer option, use chocolate hazelnut spread instead of jam—just reduce the amount to ¼ teaspoon per cookie to avoid overpowering the peanut butter flavor.

Perfect Pairings: Serving Suggestions

These cookies are delicious on their own, but they shine even brighter with a glass of cold milk or a cup of hot coffee. For a fun dessert platter, pair them with vanilla ice cream or a drizzle of melted chocolate. They’re also a great addition to lunchboxes or as a sweet treat during afternoon tea.

Storage Tips to Keep Them Fresh

To maintain their soft texture, store the cookies in an airtight container at room temperature for up to 2 days. If stacking, place a sheet of parchment paper between layers to prevent sticking. For longer storage, freeze the cookies in a single layer before transferring to a freezer-safe bag—they’ll keep for up to 2 months.

Time-Saving Hacks for Busy Bakers

Short on time? Use a small cookie scoop to portion the dough quickly and evenly. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours—just let it soften slightly before shaping and baking. If you’re doubling the recipe, bake one tray at a time for even cooking.

Equipment Essentials for Success

A hand whisk or stand mixer makes creaming the butter and peanut butter a breeze. For consistent cookie sizes, use a tablespoon measure or a small ice cream scoop. Don’t forget parchment paper—it prevents sticking and makes cleanup a snap. A silicone baking mat is another great option for even baking.