Description

Say hello to childhood nostalgia, all grown up. These Peanut Butter & Jelly Cookies take the classic lunchbox duo and give it a dreamy dessert makeover. Imagine soft, buttery peanut butter cookies baked to golden perfection, each one cradling a sweet, jammy center that melts in your mouth. And just when you think it can’t get better—each cookie gets a silky drizzle of warm peanut butter on top. Simple, sentimental, and irresistibly delicious, these cookies turn snack time into story time. Grab your apron and let’s bake a batch of pure joy.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs (room temp)
1 tsp vanilla extract
1 cup creamy peanut butter
2½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Filling & Finish:

1 cup jelly or jam (grape, strawberry, or raspberry)
3 tbsp creamy peanut butter (for drizzle)

Instructions

Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 min). Add eggs, vanilla, and peanut butter; mix until smooth.
Mix Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
Shape Cookies: Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Press a thumbprint into each center.
Fill with Jam: Spoon about ½ tsp jam into each well.
Bake: Bake 10–12 min until edges are lightly golden. Cool 5 min on tray, then transfer to wire rack.
Drizzle: Melt 3 tbsp peanut butter in the microwave until smooth. Drizzle over cooled cookies for that perfect finish.

Notes

Chill the dough 30 min if your kitchen is warm for perfect shape.
For a twist, swap peanut butter for sunflower butter or add chocolate chips.
A sprinkle of flaky sea salt right after baking takes these to gourmet level.

Nutrition

Calories: 180 Cal Per Serving
Fat: 9g
Carbohydrates: 21g