Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies are thick peanut butter cookies stuffed with peanut butter chips, creamy peanut butter and jelly! Just like your favorite childhood sandwich in cookie form!

Stuffed Peanut Butter and Jelly Cookies Recipe

Peanut Butter and Jelly Cookies Are the Ultimate Stuffed Cookie Recipe!

Can you even deal with how absolutely out of control these Peanut Butter and Jelly Cookies are? If you haven’t really looked at that top picture above, take another second and just give it the attention it deserves. I am telling you that transforming my most favorite lunchbox treat into a cookie was a labor of love. I am pretty picky when it comes to peanut butter cookies. I don’t like them when they are crumbly, or too peanut buttery if that makes sense. I feel like I perfected peanut butter cookies with my Soft Peanut Butter Cookie Recipe. So when I first began developing this PB&J Cookie I used that cookie recipe as a starting point. Unfortunately it didn’t work because while they are perfect on their own, they aren’t thick or sturdy enough to hold all the delicious filling that I stuffed into these! But after a little tweaking, I nailed it. I am telling you that these cookies are my new favorite food group.

These Peanut Butter and Jelly Cookies are thick, buttery peanut butter cookies, with a crackly top, stuffed with creamy peanut butter, strawberry preserves and peanut butter chips!

Peanut Butter and Jelly Cookies are stuffed with peanut butter and jelly with a crackly top

How To Make Peanut Butter and Jelly Cookies

If I haven’t swayed you enough with the description of how good these cookies are, let me tell you how easy they are to make! The peanut butter cookie base is a combo of peanut butter and butter. You CAN make peanut butter cookies with just peanut butter and no butter, but peanut butter doesn’t have as high a fat content as butter, so I find that I prefer the texture of a peanut butter cookie that is made with the combo of peanut butter AND butter.

Sidenote: I have a recipe for Flourless Peanut Butter Cookies that works without butter due to the lack of flour, and they are great, but they won’t work for this recipe.

  1. Freeze Small Dollops of Peanut Butter. Before you start making the cookie dough, line a plate with wax paper or parchment paper. Drop little spoonfuls of peanut butter onto the prepared plate. This doesn’t have to be exact or pretty, so don’t worry about that. The amount you will need is about 3/4 teaspoon of peanut butter. Since you might not have a 3/4 teaspoon measuring spoon, you can eyeball it with a heaping 1/2 teaspoon or a scant full teaspoon. Make sense? Don’t get too hung up on this. Place the plate in the freezer while you make the dough. Also, you might be wondering why I don’t freeze the jelly/preserves. Well, I tried and it really doesn’t ever get solid, so it’s not worth the trouble!
  2. Make the Cookie Dough. This is super easy and straightforward. AND you don’t have to chill the dough!
  3. Stuff the Cookies. Use a large cookie scoop, and I’m talking LARGE. You will need 3 1/2- 4 tablespoon scoop! These will be big cookies, and if you are using my proportions of peanut butter and jelly filling, you will need this amount of cookie dough. Make a well in the center of the dough and spoon in 3/4 teaspoon of jelly and then place in one of your frozen peanut butter nuggets. Form the dough carefully around the filling doing your best to seal it in!
  4. Bake! Place them on a baking sheet with enough space for them to spread, and bake them until the edges get slightly golden and the tops start to crack slightly. Then press some more peanut chips on top to make them pretty!
  5. Let them cool! You will need to allow these cookies to cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack. They will be soft due to the filling and need to set up. If you try and move them too soon they will break.

How To Make Peanut Butter and Jelly Cookies

What Kind of Jelly Can You Use?

You can use any flavor you prefer. Obviously grape or strawberry are the go-to. I have also found that I prefer using strawberry preserves in this recipe most often because preserves have bits of strawberry which I love, but certainly use what you prefer!

Can You Use Crunchy Peanut Butter?

You can, for sure. I don’t love crunchy peanut butter, I’m more of a creamy girl, but you can. OR use creamy peanut butter in the cookie dough, and use crunchy for the filling. Up to you! Since I added peanut butter chips to this recipe, you really don’t NEED the crunchy peanut butter for texture.

Do You Need to Chill These Cookies?

Nope! But you certainly can. You can easily assemble these cookie before baking them and chill the dough balls, or you can chill the dough if you’re doing things ahead. But if you do chill the dough before you assemble them, make sure that you allow the dough to come up to room temperature before you stuff them, otherwise the dough will be difficult to work with.

Peanut Butter and Jelly Cookies are peanut butter cookies stuffed with peanut butter and jelly

I really think you will love these Peanut Butter and Jelly Cookies so much. And if you make them, don’t forget to share them on Instagram! I love seeing your creations!

Love Peanut Butter Cookies? Try These Recipes:


Peanut Butter and Jelly Cookies

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 12 minutes
  • Total Time Total Time: 32 minutes
  • Yield Yield: 15 large cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


Your favorite childhood sandwich now in form!



  • 1 cup creamy peanut butter, plus 1/4 cup, divided
  • 1/2 cup butter, room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup peanut butter chips, plus 1/4 more for optional garnish
  • 1/4 cup strawberry preserves or jelly


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Reserve 1 cup of peanut butter for the cookie dough. Set aside.
  3. Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small “dollops” of peanut butter. They don’t need to be exact. Place the plate in the freezer while you prepare the cookie dough.
  4. In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
  5. Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
  6. Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
  7. Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
  8. Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
  9. Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


You can use any flavor of jelly or preserves that you prefer.

Store airtight for up to 3 days.

Nutrition Information:

1 cookie
17.1 g
213.3 mg
20 g
30.7 g
7.4 g
29.9 mg

Keywords: cookies and cups, cookie recipe, peanut butter cookie, peanut butter and jelly, jelly, jam, preserves

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Peanut Butter and Jelly Cookies

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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December 23, 2021 9:27 pm

Can you make these as just regular peanut butter cookies with the chips?

Saba Sabir
April 14, 2021 3:31 am

These look amazing . It would be so helpful if you could include metric/weight measurements as well!

March 19, 2021 4:34 pm

Hi! Could I use vegan butter instead? Have you tried? Thanks

January 18, 2021 11:19 pm

I made these tonight and something wasn’t right. First, I think I needed more cookie dough to cover the pb and j center. I had a really hard time sealing the cookies and the ones I thought I had sealed came out with the bottoms moist with the jelly. I also think that perhaps the chips didn’t help when trying to seal the cookies. Next time I will yield a dozen cookies instead and leave out the chips. Maybe then I’ll have enough dough for the filling.

December 22, 2020 10:36 am

Great recipe! So soft inside.. I’m definitely saving this recipe for the next time.
*I followed the recipe step by step – amazing results!

September 18, 2020 6:56 pm

Could I add chopped peanuts instead of peanut butter chips?

September 23, 2021 12:45 am
Reply to  Kelly


Debra Poole
September 16, 2020 10:18 pm

When you form the doughball around the pbj mixture, do you put the pinched edge/seam side down? I always try to get mine perfectly smooth, but seldom do. I’ve never made stuffed cookies, so thought I would ask, thx!

August 23, 2020 1:36 am

Hi Shelly,

I want to make these for my brother-in-law on his birthday, but I don’t have time the day before, so do you think I can make the dough and freeze it for two weeks? Or what do you recommend? Thanks in advance!!

August 23, 2020 3:42 pm
Reply to  Shelly

Like up to step 7? And do I need to defrost the dough before baking? Sorry, I should’ve asked in one post..

June 25, 2020 4:30 pm

After failing to seal the 2nd cookie I decided to make bars. I pressed 3/4 of the dough into a pan and put the drops of peanut butter and jelly on top, crumbled the rest of the dough on top of that. I froze the whole pan to make the butter solid and let it make better. Came out amazing.

June 2, 2020 11:51 am

I am about to make these. I needed to say though that the amount of adds on this is overwhelmingly annoying. I can’t even see what I’m writing on this because they’re blocking me. Was that really necessary? All we want is the recipe and tips. And i am so excited about these, but come on…

May 9, 2020 11:32 pm

I just made these. My butter was a little past room temperature (it was 98 degrees here). The batter was very wet. Has that ever happened to you?

March 28, 2020 10:27 am

Hi! I’m making this right now but something is wrong… the dough was crumbly and not smooth. I tried adding in a little more butter but that didn’t work. I went ahead with it anyway but it looks weird and after 12 minutes in the oven, they’re still scoop-shaped. What could I have done wrong?

April 5, 2020 1:24 am
Reply to  Ingi

Yeah i just made it and it turned out the same. Maybe reducing 1/4 cup of the flour will work.

April 23, 2020 2:11 pm
Reply to  Ingi

I think they are supposed to be thick. I baked them for 22 minutes and they were very thick but still tasted ok. My dough was a little crumbly but not too bad. Maybe your butter was too cold and didnt get creamy enough?

April 24, 2020 6:27 pm
Reply to  Ingi

I read this comment before I started. I did reduce the amount of flour and it still crumbled. My guess is because it wasn’t a sifted amount.
Shelly, is it supposed to be 1.5 cups of sifted flour?

I ended up adding more peanut butter and both sugars and it came out SO GOOD! I’ll definitely make these again with the flour situation in mind.

simon da man
January 17, 2020 2:04 pm

why do you always have to add so much emotions and branding to a single recipe

February 22, 2020 5:36 pm
Reply to  simon da man

I enjoy when someone is passionate about something they put their time and heart into. Creating recipes especially baking is very time consuming.

April 7, 2020 3:24 pm
Reply to  simon da man

What a weird thing to be a bitch about.

Becky Terry
December 17, 2019 12:22 am

At first I didn’t understand how to assemble these cookies , but after I read these comments , it started making more sense…I like the questions and answers right after the recipe , mainly about their experience following the recipe…

Dyan Boucher
December 8, 2019 8:06 pm

If you love PB & Jelly sandwiches then this is the cookies for you!! Listen to Shelly when she says to let them cool for 5 minutes before transferring to cooling rack. I ruined the first 3 cookies ( well they fell apart so I had to set them aside & snack on them ) I used parchment paper so I simply slid them from the cookie sheet on to the counter to cool so I could get the next bath in the oven ASAP lol. As a shortcut for next time, I’m going to freeze dollops of pb in… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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