Peanut Butter And Jelly Cookies


Peanut Butter and Jelly. Is there a sweet-salty mix more comfortable or nostalgic? Even still, PB&J sandwiches, particularly those made with white bread, are frequently indulged for me. My childhood lunches and simpler times come to mind when I see these. They also have a pleasant flavor. Obviously.

Even though I’m an expert on peanut butter and jelly treats, I’ve spent years trying to find the perfect recipe that would combine the two in a cookie. Peanut butter cookies can be prone to crumbling, and the jelly flavor wasn’t prominent enough in this cookie.

I wanted a soft and chewy cookie, with even jelly dispersion.

Peanut butter cookies are generally dry and crumbly, but I eventually came up with an alternative recipe with a somewhat chewy texture thanks to brown sugar.

Peanut butter chips would be included to give it an extra creamy and peanutty flavor. Jelly (or jam) would be stirred into the very top.

Make these peanut butter and jelly cookies. I believe they’re fantastic. But you should give them a shot and let me know how they turn out.


  • 3 large eggs
  • 2 cups of flour
  • 1 ¼ cups of packed dark brown sugar
  • 1 cup of granulated sugar
  • 1 cup of creamy peanut butter
  • 1 cup of softened butter
  • 1 cup of peanut butter chips
  • 2/3 cup of strawberry jam
  • 2 teaspoons of vanilla
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt


  1. Set the oven to 300 degrees Fahrenheit. In a bigger bowl, mix the salt, baking soda, and flour.
  2. The sugars and butter should be combined at a medium speed in a mixing bowl until a grainy consistency is achieved. Beat until frothy while adding the eggs, peanut butter, and vanilla. Mix the flour and peanut butter chips on low speed until incorporated.
  3. Drop heaping portions of the dough 2 inches apart on a baking sheet coated with parchment after lightly folding it together with a spatula. Each cookie should have a little tablespoon of jam placed on top, followed by a toothpick swirling the jam into the dough.
  4. Each batch should only be baked for 18 to 20 minutes or until the sides are barely browned.
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