Peanut Butter and Jelly Cookies are made with just 4 ingredients. These simple thumbprint cookies combine peanut butter, sugar, and egg to form a soft dough that’s finished with a dollop of your favorite jelly.
These cookies are quick and fun to make. Kids love them and can easily help with the mixing and pressing. The dough needs only three basic ingredients; once scooped, press an indentation into each ball and spoon in jelly before baking.
Because this recipe contains no flour, the cookies are naturally gluten-free. Substitute a sugar-free sweetener and sugar-free jelly to make a lower-sugar version.
Ingredients in Peanut Butter and Jelly Cookies
Peanut butter – Use creamy peanut butter for the smoothest texture; crunchy works if you prefer a bit of bite.
Sugar – Granulated sugar sweetens the cookies. You can swap in a sugar substitute if desired.
Egg – One large egg binds the dough and helps the cookies set while baking.
Jelly – Any flavor works; grape and strawberry are classic choices.
How to Make Peanut Butter and Jelly Cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix the peanut butter, sugar, and egg until the ingredients are fully combined and smooth.
Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Press an indentation into each dough ball with the back of a teaspoon or the handle of a small scoop.
Spoon a small amount of jam into each indentation. Don’t overfill—the jelly will spread slightly as the cookies bake.
Bake for 8–10 minutes, just until the cookies are set. Because the dough is soft when warm, leave the cookies on the baking sheet to cool for 10–15 minutes to avoid them falling apart during transfer.
Allow to cool completely and enjoy.
Peanut Butter and Jelly Cookies
Ingredients
- 1 cup peanut butter creamy works best
- 1 cup sugar
- 1 egg
- 1/3 cup jelly any flavor you like
Instructions
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Preheat oven to 350° and line a baking sheet with parchment paper.
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In a medium bowl, mix the peanut butter, sugar, and egg until blended.
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Scoop dough onto the prepared sheet, spacing about 2 inches apart.
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Indent each dough ball with the back of a teaspoon or the handle of a scoop.
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Drop a teaspoon of jam into each indentation, being careful not to overfill.
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Bake 8–10 minutes until set. Let cool on the baking sheet for 10–15 minutes before moving.
Nutrition
Tips for Perfect Peanut Butter Cookies
A few handy tools speed up the process and produce consistent cookies: parchment paper for easy cleanup and even baking, a mixer (or sturdy spoon) to blend the dough smoothly, and a cookie scoop to portion uniform rounds.
Can I Use Natural Peanut Butter?
Yes. Natural peanut butter will work but may yield slightly crumblier, less-sweet cookies because many natural varieties contain no added sugar or stabilizers.
How Should I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw at room temperature for 20–30 minutes before serving.
How to Freeze Peanut Butter Cookies
Freezing is an excellent way to keep these cookies on hand. Follow these steps for best results:
- Cool cookies completely before freezing so they don’t stick together.
- Freeze in a single layer on a baking sheet; once solid, transfer to an airtight container or freezer bag.
- Label the container with the date and cookie type.
- Store up to 3 months. Thaw at room temperature for about 30 minutes before serving.
More Peanut Butter Cookie Recipes
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Banana Cookies
- Peanut Butter and Jelly Sandwich Cookies
- No-Bake Peanut Butter Blossoms
- Fudge Peanut Butter Cookie Cups
- Grandma’s Peanut Butter Cookies
Peanut Butter and Jelly Cookies are a quick, family-friendly treat made with only a few pantry staples. They’re easy to customize with different jellies and peanut butter types, and they bake up soft and satisfying every time.