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These peanut butter and jelly delights cram all the cozy vibes of your favorite sandwich right into a soft, chewy cookie. The peanut butter base tastes super rich and the jam on top gives a shiny, sweet pop. They’re quick to throw together—no downtime needed—so you’ll be munching on a batch in less than thirty minutes.
When I made these for the first time, I wanted something simple and cheerful after school. They vanished overnight, so now they’re always in my cookie plans.
Dreamy Ingredients
- butter: adds a deep flavor and soft bite go unsalted for more control on salt
- granulated sugar: gives the cookies toasted edges and soft centers use superfine for easy blending
- brown sugar: keeps things moist and brings that caramel kick pack it firmly for good results
- creamy peanut butter: gives a bold peanut kick I like Jif for smoothness but crunchy is tasty too
- egg: binds everything together and lifts the cookies leave it out a bit for easy mixing
- vanilla: boosts warmth and smooths the flavors use real extract for best results
- all-purpose flour: creates the right shape and doesn’t make cookies dense fluff it up before scooping
- baking soda: makes the cookies puff and helps spread make sure it’s still fresh
- kosher salt: balances sweet and wakes up flavor flakes work great if you have them
- seedless jam: sweet and sticky on top for a glossy, fruity center raspberry and grape get the most cheers in my house thicker is easier to handle
- extra jam, melty peanut butter, and nuts for topping (optional): extra touches for looks and crunch
Simple Instructions
- Add the good stuff on top:
- Give the jam a quick stir so it’s easy to spoon. Drop about a teaspoon in the middle of each cookie. Keeping it in the middle helps it stay put while baking.
- Get your hands messy and flatten the dough:
- Scoop out balls about one and a half inches wide. Space them apart on your prepared trays. Take a fork (dipped in sugar or flour so it doesn’t stick), squish each ball one way then the other for that crisscross look. Aim for cookies about half an inch thick.
- Pop trays in and bake:
- Slide them into the oven. Bake around thirteen to fifteen minutes. They’re ready when you see the edges just turning golden. Let them cool on trays for five to ten minutes before moving to a rack.
- Start by heating things up and prepping trays:
- Flip your oven on to 350 F. Line two baking sheets with parchment or a silicone mat so the cookies won’t stick.
- Beat together butter:
- Drop butter in a big bowl or mixer. Beat on medium until it’s super creamy and fluffy. Scrape down the sides a couple of times so nothing gets left out.
- Make the mix sweet and nutty:
- Toss in both sugars and beat until everything’s light and fluffy. Scoop in the peanut butter and blend so it’s totally smooth—no streaks left.
- Add egg and vanilla:
- Crack the egg in, pour vanilla, and beat until everything looks shiny and smooth.
- Add flour and friends:
- Pour in the flour. Sprinkle baking soda and salt over the top. Mix gently by hand at first, then finish with the mixer on low just until everything’s blended. Stop when you can’t see the flour—it keeps cookies soft.
- Dress them up and serve:
- If you’re after fancy, spoon on extra jam, add a drizzle of melted peanut butter, then a sprinkle of chopped peanuts. They’re best served still a bit warm!
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This peanut butter always reminds me of baking with my mom while she nibbled little tastes from the dough. That shiny jam swirl turns these into something really special. My son’s last birthday? Everyone raved about them and it felt like pure happy kid memories.
Keeping them fresh
To keep cookies soft store them sealed tight on the counter for a few days. Got extra jam or toppings? Lay parchment sheets between so they don’t stick. If you want to freeze them, you can chill the shaped dough balls or freeze baked cookies (with wax paper between). Just use a freezer-safe bag or box. Bake dough straight from frozen—add the jam and just give them an extra minute in the oven.
Swaps and changes
Want some crunch? Go with chunky peanut butter or sub in almond or sunflower butter for allergies. Thick, good jams work best—and strawberry or even apricot gives it new vibes. If you’re using salted butter, just drop the added salt a bit.
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How to serve
Best thing with a glass of cold milk, honestly. If you’re feeling extra, stack them up or swirl some peanut butter on top. Kids love taking them in lunch, and making them small is great for cookie swaps, too.
Why it matters
These sweet treats are based on the classic American PB&J sandwich. Turning those flavors into a sweet bite feels like comfort food at its best. For a lot of folks, it brings a blast of school days or reminds them of good times with family.
Frequently Asked Questions
- → Is it fine to use crunchy peanut butter?
Sure, crunchy gives a tasty bit of texture. Creamy or chunky both work great in this cookie mix.
- → What kind of jam is best for these?
Pick seedless like raspberry, strawberry, or plain grape. Use what you like, just avoid any with big fruit pieces.
- → Do I need to stick the dough in the fridge before baking?
You don’t have to! Go right from mixing to baking. It keeps things easy and the cookies turn out soft.
- → What’s the best way to keep these cookies fresh?
Let cookies cool off, then stash them in a container with a lid on your counter. They stay soft for three days or so.
- → Can I freeze the dough to use it later?
Absolutely. Shape the dough, flatten them, stick 'em in the freezer. You can bake from frozen—just toss on a few extra minutes of bake time.