Published: · Modified: by Megan Porta · This post may contain affiliate links.
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Peanut butter jelly cookies are a dream come true! America’s favorite sandwich is transformed into a cookie that’ll make any kid squeal with delight.
It has been a gloomy week here in Minnesota. Lots of low, thick clouds that cause Elijah to constantly ask me if it is night-time. This winter has been uniquely and awesomely warm, minus a handful of cold and snowy days, so I’m not complaining about the gloom.
Last year at this time I had icicles hanging from my frozen body that I thought would never melt. We Minnesotans are tough, but I don’t know that we could survive two of those winters in a row. We would be forced to flee, like those being chased by “walkers” on The Walking Dead. Have you seen this show? It is grossly intriguiging and addicting! I highly recommend it.
And how does all of this relate to PB&J cookies? I HAVE NO IDEA (insert crazy laughter)! Cookies! Cookies cookies cookies! I have been dreaming up these babies for a good month and a half. Sometimes when I think too long and hard about a recipe the final product disappoints. This one did not disappoint. They were every bit as delicious as I dreamed them to be back in that meeting in December.
HOW TO MAKE PEANUT BUTTER AND JELLY COOKIES
STEP 1
Preheat oven to 375 degrees F. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine shortening, peanut butter, both sugars, milk and vanilla.
With a hand-held mixer, beat on medium speed until just combined. Add egg and beat until incorporated. Gradually add flour mixture and mix until combined.
STEP 2
Roll heaping tablespoons of dough into balls with hands. Place on ungreased baking sheets and press into the centers with thumbs to form wells.
In each well, place 1/2 teaspoon of jelly and 1/2 teaspoon of peanut butter. Bake in the preheated oven for 10-12 minutes. Let cool.
Pour yourself a nice big glass of milk and enjoy!
Peanut Butter and Jelly Cookies
A peanut butter and jelly sandwich in a cookie! A dream come true.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 12 minutes minutes
Servings: 24 cookies
Calories: 231kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup butter-flavored shortening
- 1 cup creamy peanut butter
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 3 tbsp. milk
- 1 tsp. vanilla extract
- 1 large egg
- 1/2 cup grape jelly
- 1/2 cup creamy peanut butter
Instructions
Preheat oven to 375 degrees F. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine shortening, peanut butter, both sugars, milk and vanilla. With a hand-held mixer, beat on medium speed until just combined. Add egg and beat until incorporated. Gradually add flour mixture and mix until combined.
Roll heaping tablespoons of dough into balls with hands. Place on ungreased baking sheets and press into the centers with thumbs to form wells. In each well, place 1/2 teaspoon of jelly and 1/2 teaspoon of peanut butter. Bake in the preheated oven for 10-12 minutes. Let cool.
Nutrition
Calories: 231kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 219mg | Potassium: 136mg | Fiber: 1g | Sugar: 17g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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Reader Interactions
Comments
Bella
Could I place the peanut butter & jelly atop the cookies after baking them? Even if I warm them slightly on their own first, just to ensure that I have control over the placement?Reply
- Megan Porta
There’s no reason you couldn’t. I just haven’t tried it. Let us know how you like them!
Reply
- Chelsea
Can you make dough ahead of time and refrigerate?
Reply
- Megan Porta
You can prepare the dough up until just before you make balls with them. Seal them tight in a bowl or with cling wrap so they don’t dry out until you bake them.
- Jasmin
So super yummy! Found this recipe six years ago, after having my first PB&J cookie from a local Top rated cookie shop. (Because why pay for cookies you can make at home) These came out soooo much better! Everyone who tries them seems to love them. My favorite is watching someone who has never had one take their first bite. These have become a staple in my holiday baking. All the comfort and nostalgia of a PB&J in a delicious cookie. I have also made using margarine instead of shortening(slight adjustment on cooking time) with no problems. Strawberry jam works well too, but I think it’s better with grape jelly. I found it easier to use a Scooper for the dough not only for uniform cookie size, but it does half the work of rounding them into balls, also using a small round measuring spoon to create a deeper well so the jelly stays put. I also use a fork or toothpick to try to ‘swirl’ the peanut butter on top of the jelly for a more evenness and I think it might helps hold jelly in during cooking. Very easy to make. Awesome recipe, Thank you for sharing!Reply
- Megan Porta
Well I thoroughly enjoyed reading this. Thank you for trying it and sharing that review! I loved how you made this recipe work with your tweaks and what you found worked for you. Others will find that useful too. I have to say my cookie scooper is a favorite tool of mine for so many recipes.
Reply
- plasterers bristol
This sounds like pure awesomeness. Thanks for sharing.
Simon
Reply
- Mariann
These cookies were very yummy. However it was such a mess for me. I could not roll the dough in a ball and place a thumb print in the middle of the them when I put it on the cookie sheet. The dough was too sticky for me so I used a spoon. Some of the peanut butter and jelly placed on top run off the sides while baking for me. Then when I allowed it to cool and removed from the cookie sheet, the peanut butter and jelly stuck to the cookie sheet and the cookie just crumbled for me. So I am not sure what went wrong. If my hands were too warm or my home was too warm, etc. I did follow the recipe exactly except what I mentioned above.
Reply
- Kimberly
Good recipe! I used regular shortening
And light brown sugar because that's
what I already had on hand. They turned
out great! Thanks for the recipe!Reply
- SouthDakotaCooks
I didn't end up with the pretty wells but they were delish!
Reply
- lynn @ the actor's diet
i've seen a lot of pb and j cookies but this is the best!
Reply
- Angie Johnson
These look so great, but unfortunately mine were a complete fail. I think that I put too much peanut butter in the batter and I may have put too much jelly on my cookies because they were kind of soggy. I will not be defeated though; I will try them again.
Reply
- Trina
I am in LOVE with these cookies. My hubby was trying to eat a little healthier and so refused to eat any…for about 2 days. Then, he tried one…and followed it up with 9 more. Yup, he had 10 in one day! Just goes to show how amazing they are!
Reply
- Sheila
Great recipes ! Easy and my new favorite peanut butter cookie recipe ..
Reply
- Ashley
While the flavor of these were great, mine were not a success. the jelly disappeared into the cookies and the penut butter just stayed in a lump, nothing like your cookies. for batchces after the first, i left off the peanut butter and elly and added it after they were cookes, good, but I wish they worked like yours!
Reply
- Billie
These are delicious! But ~ be sure to actually use a tablespoon for measuring….if the cookie is too small, the jelly just runs out all over the cookie sheet. And – I would recommend not using a 1/2 tsp of jelly — I used less than that. One more thing…..put the jelly in the "divot" first….
Reply
- Parsley Sage
Boy howdy! This is why I wish I could hug your brain 🙂 Delicious PB&J cookies. And I'm so glad that mound of snow isn't taunting you again this year…
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