These easy Peanut Butter Jelly Cookies serve up your favorite nostalgic flavors… in the form of a cookie! With the perfect blend of rich, creamy peanut butter and the pop of sweet jam, you’ll be enjoying your favorite classic childhood delight with every bite! Plus, with just 5 ingredients, they’re SO easy to make!
Peanut Butter Jelly Cookies
Peanut butter and jelly isn’t just reserved for sandwiches.
Oh no… it also just happens to be ridiculously delicious in the form of a cookie!
Desiree writes: "Delicious and easy. Will definitely be making this again."
It all starts with the chewiest peanut butter cookies… where there’s no flour and no hassle whipping up the tastiest little cookies in a jiffy!
Then comes the fun part. Adding a dazzling dollop of jelly smack dab in the middle of your thumbprint cookie!
Believe me, that unassuming dollop of jelly is going to transform your peanut butter cookies into a flashback of delicious nostalgia!
So this week, make your peanut butter cookies even better with some sparkling jelly!
You’ll just need 5 ingredients and a few minutes for prep!
Just like when you make these Peanut Butter Kiss Cookies and these Reese’s Peanut Butter Cup Cookies, too!
Here’s what you’ll need to get baking…
Ingredients
You’ll just need a few simple ingredients to make the BEST peanut butter jelly cookies without flour or butter!
- Creamy Peanut Butter – or this homemade creamy Peanut Butter Recipe
- Jam or Preserves – store bought or homemade (I know you’ll love this dazzling Raspberry Jam Canning Recipe)
- Sugar – you’ll just need regular granulated sugar (white sugar)
- Egg
- Vanilla Extract
That’s it. They’re so easy to make… just like these Peanut Butter and Jelly Sheet Pan Pancakes!
What Kind of Jelly Can you Use?
There really are so many fabulous options when it comes to making your PB&J Cookies!
To start, I know you’ll want to try this dazzling Raspberry Jam Canning Recipe for making raspberry jam cookies!
My other favorites include this vibrant Strawberry Jam Canning Recipe and this lovely Blackberry Fruit Jam, too!
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Pin ItHow To Make Peanut Butter and Jelly Cookies
Making these peanut butter and jelly cookies is going to be to be so simple. Just follow these steps…
1. Start by mixing up your dough, then transferring it to the refrigerator to chill.
2. Once your dough has chilled, remove it from the refrigerator and start forming the chilled dough into balls.
3. Next, roll the dough balls in sugar.
4. Bake the cookies in oven per the instructions in the recipe card below.
5. After removing the cookies from the oven, use your thumb to gently push down in the middle of each cookie to create an indent.
6. Allow the cookies to cool slightly, then transfer them to a wire rack to finish cooling.
7. Once cookies have completely cooled, spoon a dollop of warmed jam into the center of each cookie.
Of course with quick and easy dessert recipes like these thumbprint jelly cookies, one batch is rarely enough. So repeat these steps as necessary… until every last cookie craving has been satisfied! 🙂
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Storage Tips
When storing these peanut butter and jelly thumbprint cookies, make sure to store them in a single layer. Then store them in an airtight container at room temperature for up to 3 days.
Peanut Butter and Jelly Cookies Reviews
Here’s what your frugal friends are saying about this easy peanut butter jelly cookies recipe…
Courtney writes: “Easy and oh so yummy.”
Susana writes: “This was very easy to make.”
Kimberly writes: “Kids loved these.”
Desiree writes: “Delicious and easy. Will definitely be making this again.”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Peanut Butter Jelly Cookies
Ingredients
- 1 cup Jif Creamy Peanut Butter OR this homemade Peanut Butter Recipe
- ⅓ cup Raspberry Jam, (strawberry or blackberry jam can be substituted)
- 1 1/4 cup Granulated White Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
Instructions
- Gather your ingredients.
- Mix Peanut Butter, 1 cup Sugar, Egg and Vanilla together in medium sized mixing bowl with large spoon. Stir well.
- Place dough in fridge, and refrigerate dough for 45 minutes – 1 hour.
- While waiting for dough to chill, line cookie sheets with Parchment Paper, and pour 1/4 cup sugar into small bowl and set aside.
- After dough has been chilled, roll into small tablespoon sized balls, then roll around in small sugar bowl filled with 1/4 cup sugar.
- Place on parchment lined cookie sheets, approx. 2 inches apart. (Do not flatten dough balls.)
- Bake at 350 degrees for 8 – 10 minutes, or until done.
- Immediately after removing from oven, gently push down in the center of the cookie making an indent with your thumb.
- Allow to cool slightly, then transfer to cooling rack to finish cooling.
- Once cookies have cooled, microwave jam for 30 seconds in a microwave safe dish and stir until consistency softens up a bit.
- Carefully spoon a dollop of jam into the center of each cookie. Once jam sets it’s time to ENJOY!
Notes
- Storage Tips: When storing these cookies, make sure to store them in a single layer. Then store them in an airtight container at room temperature for up to 3 days.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
No butter. No Flour, No heavy mixer out, easy, delicious…. No cookies left! This is a quick and easy recipe; just make Sue that you chill the dough first for an hour.
I’m so glad to hear you liked the peanut butter jam cookies, Maryann! 🙂 And you’re right… chilling the dough is such an important step.
Didn’t last long all loved them will make again
I’m so glad to hear everyone loved the cookies, Joyce! 🙂