Peanut Butter and Jelly Cookies are made with just 4 ingredients! Simple thumbprint cookies made with peanut butter, sugar, and eggs before being filled with jelly.

These cookies are so simple to make. Not only do kids love to eat them, but they can make them too! You only need three basic ingredients to make the peanut butter cookie dough. Once the dough is shaped into balls, make an indention and then fill with your favorite jelly before baking.

Because there isn’t any flour in these cookies, they are completely gluten-free. If you use a sugar-free sweetener and sugar-free jelly, you can easily make these cookies sugar-free too!

Ingredients in Peanut Butter and Jelly Cookies

Peanut butter – Creamy peanut butter works best, but if you like a little bit of crunch, you can use crunchy!

Sugar – You will need a cup of granulated sugar to sweeten up the cookies. You can swap this out with a sugar substitute if you prefer.

Egg – One large egg will bind the other ingredients together and help the cookies to bake properly.

Jelly – You can use any flavor of jelly that you like! Grape and strawberry are my favorites!

How to make Peanut Butter and Jelly Cookies

Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix the peanut butter, sugar, and egg until blended.

Next, using a cookie scoop, place a scoopful of batter onto the prepared baking sheet, leaving about 2” in between each cookie.

Indent each cookie dough with the back of a small measuring spoon (I use a teaspoon) or the handle of an ice cream scoop.

Using a teaspoon, drop the jam into the indentation, making sure not to overfill the jelly as it will spread as it bakes.

Bake for 8-10 minutes until the cookie has just set. Remove from the oven and allow the cookies to cool on the baking sheet. This dough is soft so you don’t want to move them when they are warm or they will fall apart.

Allow to cool for 10-15 minutes and enjoy!

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Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies are made with just 4 ingredients! Simple thumbprint cookies made with peanut butter, sugar, and eggs before being filled with jelly.

Course Cookies

Cuisine American

Keyword Peanut Butter and Jelly Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18 cookies

Calories 149kcal

Author Jessica & Nellie

Ingredients

• 1 cup peanut butter creamy works best
• 1 cup sugar
• 1 egg
• 1/3 cup jelly any flavor you like!

Instructions

• Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, mix the peanut butter, sugar, and egg until blended.
• Next, using a cookie scoop, place a scoopful of batter onto the prepared baking sheet, leaving about 2” in between each cookie.
• Indent each cookie dough with the back of a small measuring spoon (I use a teaspoon) or the handle of an ice cream scoop.
• Using a teaspoon, drop the jam into the indentation, making sure not to overfill the jelly as it will spread as it bakes.
• Bake for 8-10 minutes until the cookie has just set. Remove from the oven and allow the cookies to cool on the baking sheet. This dough is soft so you don’t want to move them when they are warm or they will fall apart.
• Allow to cool for 10-15 minutes and enjoy!

Nutrition

Calories: 149kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

TIPS TO GET THE PERFECT PEANUT BUTTER COOKIES:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

More delicious peanut butter cookie recipes to try:

1. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
2. The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
3. The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER? 

Yes, you can use natural peanut butter, but the cookies may turn out a bit less sweet and slightly more crumbly. The cookies may also be a little less sweet as natural peanut butters don’t have added sugar in them.

HOW SHOULD I STORE THESE COOKIES? 

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months. Just be sure to thaw them for at least 20-30 minutes before serving.

HOW TO FREEZE PEANUT BUTTER COOKIES

Peanut butter cookies can be frozen for later consumption. This is a great way to have cookies on hand for unexpected guests or to satisfy a sudden craving. Here are a few tips on how to freeze peanut butter cookies:

• Allow the cookies to cool completely before freezing. This will prevent them from sticking together.
• Place the cookies in a single layer on a baking sheet and place them in the freezer. Once they are frozen, transfer them to an airtight container or freezer bag.
• Label the container or bag with the date and the type of cookie.
• Peanut butter cookies can be stored in the freezer for up to 3 months.

When ready to eat the frozen cookies, remove them from the freezer and allow them to thaw at room temperature for about 30 minutes. 

MORE PEANUT BUTTER COOKIE RECIPES:

• PEANUT BUTTER CHOCOLATE CHIP COOKIES
• PEANUT BUTTER BANANA COOKIES
• PEANUT BUTTER AND JELLY SANDWICH COOKIES
• PEANUT BUTTER COOKIE RECIPES
• NO-BAKE PEANUT BUTTER BLOSSOMS
• NUTTER BUTTER CHOCOLATE CHIP PEANUT BUTTER COOKIES
• FIVE-CHIP PEANUT BUTTER OATMEAL COOKIES
• CHOCOLATE PEANUT BUTTER CHIP COOKIES
• FUDGE PEANUT BUTTER COOKIE CUPS
• OREO PEANUT BUTTER COOKIES
• REESE’S PEANUT BUTTER BANANA COOKIES
• GRANDMA’S PEANUT BUTTER COOKIES

Peanut Butter and Jelly Cookies are made with just 4 ingredients! Simple thumbprint cookies made with peanut butter, sugar, and eggs before being filled with jelly.

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