Family-Favorite Peanut Butter And Jelly Cookies

Family-Favorite Peanut Butter And Jelly Cookies are more than just a dessert—they carry a little piece of my childhood. Saturdays often meant a peanut butter and jelly sandwich with a glass of milk, and my mom’s jar of strawberry jam was always waiting in the fridge. Those simple flavors never failed to bring comfort.

Years later, I wanted that same nostalgia baked into something fresh, so I turned to cookies. After a few trial runs (including one very sticky pan of jam), I landed on this version. They’re soft, chewy, filled with nutty peanut butter, and topped with jam that glistens like little jewels.

Now these cookies have their own place in our family. My kids ask for them on cozy afternoons, at school events, or just because. They’re easy to keep on hand, since the dough freezes beautifully, and every batch feels like a sweet link between old memories and new ones.

Short Description

Family-Favorite Peanut Butter And Jelly Cookies are chewy, buttery treats that capture the nostalgic flavors of a classic PB&J sandwich, with a soft peanut butter base, a jewel-like jam topping, and a drizzle of melted peanut butter.

Key Ingredients

• ½ cup butter (1 stick), softened
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 cup creamy peanut butter (Jif works best, but crunchy can be used)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup seedless jam, stirred until smooth
• Extra jam, for topping
• Melted peanut butter, for garnish
• Chopped peanuts, for garnish

Tools Needed

• Stand mixer or hand mixer
• Two large mixing bowls
• Measuring cups and spoons
• Baking sheets lined with parchment paper or silicone mats
• Wire cooling rack
• Cookie scoop or tablespoon
• Fork (for pressing the dough)

Cooking Instructions

Step 1: Cream the Butter and Sugars
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. In a large bowl or stand mixer, beat ½ cup softened butter until smooth. Add ¾ cup sugar and ¼ cup brown sugar. Beat until light and fluffy, scraping the sides to avoid butter chunks.

Step 2: Add Peanut Butter, Egg, and Vanilla
Mix in 1 cup peanut butter until well combined. Beat in the egg and 1 teaspoon vanilla until smooth.

Step 3: Mix in the Dry Ingredients
Add 1 ½ cups flour to the bowl but don’t stir yet. Sprinkle 1 teaspoon baking soda and ¼ teaspoon kosher salt over the flour and mix them lightly with a spoon. Turn the mixer on low and blend just until the dough comes together. Avoid overmixing—this prevents tough cookies.

Step 4: Shape and Flatten
Scoop dough into 1 ½-inch balls and place them 2 inches apart on prepared sheets. Dip a fork in sugar or flour and press crisscross patterns on each dough ball until about ½ inch thick.

Step 5: Add Jam and Bake
Stir ½ cup jam until smooth and dollop about 1 teaspoon onto each cookie, keeping it centered. Bake for 13–15 minutes, until edges are set and lightly golden. Cool on the pan for 5–10 minutes, then transfer to a wire rack. Top with more jam, drizzle with melted peanut butter, and sprinkle chopped peanuts if desired. Yields about 28 cookies.

Why You’ll Love This Recipe

Chewy and soft texture with a nostalgic PB&J flavor

Simple ingredients, no fancy techniques required

Fun for kids to help with (especially adding the jam)

Perfect for parties, school snacks, or family treats

Freezer-friendly for make-ahead baking

Mistakes to Avoid & Solutions

Overmixing the dough
This leads to tough, dry cookies.
Solution: Mix only until flour disappears—stop immediately after.

Jam sliding off during baking
If jam spreads onto the pan, it turns sticky and burns.
Solution: Keep jam centered in the cookie, not near the edges. Stir it smooth before adding.

Using cold butter
Cold butter won’t cream properly, leaving dense dough.
Solution: Use softened butter at room temperature.

Underbaking
These cookies need full bake time since jam keeps them moist.
Solution: Look for set edges with just a hint of browning before removing from oven.

Sticky fork when pressing cookies
Forks can stick to the dough and ruin the shape.
Solution: Dip the fork in sugar or flour before pressing, repeating as needed.

Serving and Pairing Suggestions

Serve these cookies warm with a glass of cold milk for a classic pairing.

For parties, arrange them on a platter with extra bowls of jam and peanut butter for dipping.

They also shine on a dessert table with brownies, fruit tarts, or even savory snacks for balance.

Family-style serving works best, letting everyone grab a cookie and top it their own way.

Storage and Reheating Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days.

To refresh them, warm in the microwave for 8–10 seconds to bring back that chewy softness.

For longer storage, freeze pressed dough balls (with fork marks) in a ziplock bag.

Bake from frozen with jam added just extend bake time by 1–3 minutes.

FAQs

1. Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter adds texture, though the cookies may spread a bit less.

2. What type of jam works best?
Seedless jam is ideal because it spreads evenly and doesn’t get gummy. Strawberry and raspberry are my favorites.

3. Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend. Add an extra tablespoon if the dough feels too wet.

4. Can I double the recipe?
Absolutely. Just make sure to bake in batches so the cookies have space to spread.

5. Why did my cookies turn out dry?
Dry cookies usually mean too much flour. Always spoon and level flour instead of scooping directly.

Tips & Tricks

Use a cookie scoop for even sizing and consistent baking.

Stir jam thoroughly before using to prevent clumps.

Add a pinch of cinnamon to the dough for warmth.

Chill the dough for 20 minutes if it feels too sticky.

For bakery-style presentation, drizzle warm cookies with peanut butter immediately after baking.

Recipe Variations

Chocolate Twist
Replace ½ cup flour with cocoa powder. Use chocolate hazelnut spread instead of jam for a rich chocolate-peanut combo.

Breakfast Cookie
Swap ½ cup flour for rolled oats. Use blueberry jam and drizzle with yogurt glaze instead of peanut butter.

Holiday Spice Version
Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dough. Top with cranberry jam and garnish with crushed pecans.

Kid-Friendly Mini Cookies
Roll dough into smaller 1-inch balls and bake for 10 minutes. Use assorted jams for a colorful tray.

Indulgent Dessert Sandwich
Bake cookies without jam, then spread jam between two cooled cookies and drizzle with chocolate.

Final Thoughts

Every time I bake Family-Favorite Peanut Butter And Jelly Cookies, I feel like I’m baking a little slice of my childhood. The scent of warm peanut butter filling the kitchen instantly brings me back to cozy afternoons with my family. They’ve become my go-to cookies whenever I want to share something nostalgic yet exciting. These cookies prove that comfort food can also be beautiful and fun to make.

I love how versatile they are you can dress them up with fancy garnishes for a party or keep them simple and rustic for everyday snacking. The jam glistens like little jewels on top, and the chewy texture is simply irresistible. If you’re a peanut butter fan (and really, who isn’t?), these cookies will win your heart. They may start as a treat, but soon enough, they’ll become part of your own family traditions.