Peanut butter and jelly cookies – a fun spin on traditional peanut butter cookies, and the best way to enjoy that classic peanut butter and jelly combo. Pair these peanut butter and jelly cookies with a tall glass of milk and you’ll have a protein-fueled snack filled with irresistible flavor.
Peanut Butter and Jelly Cookies
There’s a good reason that peanut butter and jelly is a classic combination—the flavors work perfectly together! These Peanut Butter and Jelly cookies are certainly no exception. This is the perfect treat for the PB & J lover, and a fun take on a basic peanut butter cookie.
As the cookies bake, the jelly expands with them and you have a nice little sweet, chewy layer. The jelly center doesn’t overwhelm the peanut butter cookie, which is nice. It actually balances out the flavor of the peanut butter cookie really well– just like a PB & J sandwich.
This perfectly chewy peanut butter cookie has a little smack of jelly in the middle, and are perfectly soft and decadent. Plus, these cookies are simply beautiful AND simple to make, too!
The Perfect After-School Snack or Lunchbox Treat
These peanut butter and jelly cookies are a great little after-school snack to serve the kiddos for a fun treat. Or, you could add these cookies in as a fun “lunch dessert” in their lunchboxes and secure your place as the coolest mom of all time. Can’t you just see the grin on their little faces?
What’s the Best Jelly to Go With Peanut Butter?
For the centers of these cookies, I used the new Smucker’s Fruit & Honey Concord Grape Jelly. If you’re like me, when I picture PB & J sandwiches (or cookies) I think of traditional grape jelly as the center.
I like using the “Fruit & Honey” variety because it gives it a more natural flavor and cuts down on the excess sugar in the jelly, particularly since the peanut butter cookie recipe itself already has a fair amount of sugar!
If you haven’t tried the new Smucker’s Fruit & Honey spreads, you really ought to give them a try! I have to admit, I was a little skeptical when I first tried them, thinking that they would be sticky and taste too much like honey, but they honestly just taste like regular jelly (or jam, depending on which one you try). The most dominant flavor is still the berry flavor (just like jelly or jam) and that just complements the natural flavor of the honey. You are going to love it!
More Cookie Recipes to Try:
- Reese’s Peanut Butter Cup Cookies
- Sugar Cookies with Raspberry Cream Cheese Frosting
- Pumpkin Chocolate Chip Cookies
- Turtle Cookies
- Homemade Oreo Cookies
- Bakery Chocolate Chip Cookies
- Monster Cookies
- Snickerdoodle Cookies
How to Make Peanut Butter and Jelly Cookies
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup peanut butter at room temperature, smooth or chunky
- 3/4 cup sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/3 cup Smucker's Fruit & Honey Concord Grape Jelly
- Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth.
- Add the egg and mix well.
- Add the milk and the vanilla extract.
- Add the flour mixture and beat thoroughly.
- Make dough into balls (about 1 1/2 tablespoons or a traditional-sized cookie scoop) then place onto ungreased cookie sheet, leaving several inches between for expansion.
- Using the handle of a wooden spoon or your thumb, press a hole into the top of each ball.Do not flatten out. Keep the dough round. It will expand.
- Place about 1/2 teaspoon of jelly into each hole so the jelly just fits in the hole.
- Bake for 10-12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the baking sheet for a few minutes, then remove to a rack to cool completely.
** This post was sponsored by Smucker’s but all opinions are our own**