Easy Peanut Butter and Jelly Cookies

Indulge in a timeless classic. Just like your favorite childhood sandwich, my Peanut Butter and Jelly Cookies are the perfect pairing. Be sure to enjoy these chewy cookies with a big glass of milk. These yummy cookies are a labor of love and family favorite! Grab your favorite creamy peanut butter and sweet jam and let’s get started!

Original Post: October 2022 | Post Updated: January 2025 

Peanut butter and jelly is one of those classic flavor combinations that taste good in just about anything. Growing up, peanut butter jelly sandwiches were my jam. (no pun intended) Even well into my 20’s, I would pack a simple peanut butter jelly sandwich as a snack. I wanted to create something delicious fun twist with the watermelon jam from Trader Joes and cookies was the first thing that came to mind. My daughter says I don’t use enough jam! I have tried to perfect this recipe adding a bit more this time around and making the cookie a little bigger.

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Other desserts to check out: Chocolate Chip Walnut Cookies and Stone Fruit Galette with Peaches and Plums.

Ingredients needed for peanut butter cookies with jelly

Here is what you need for this pb&j cookie:

• White sugar.  
• Golden brown sugar.
• Unsalted butter.
• Large eggs.
• Baking powder.
• Pure vanilla extract.
• Creamy peanut butter. I like to use high quality natural unsweetened peanut butter but any creamy peanut butter will taste yummy. 
• Gluten free rolled oats. 
• Strawberry preserves or any fruit preserve. A nice thing is any flavor can be used.  I like to use Watermelon Jam from Trader Joe’s. But strawberry jam, grape jelly or seedless raspberry jam are all a great option. Homemade jam will work too.

How to make Flourless Peanut Butter and Jelly Cookies

Step 1: Start with preheating your oven to 350 degrees. If your jelly has been in the fridge, remove it so it can come to room temp.  In a large stand mixer, add the butter and the sugars. Using a paddle attachment, combine on low speed for about 90 seconds. 

Step 2: Crack the eggs in a smaller separate bowl and add them to the batter. Then add the baking powder and vanilla. Continue to mix and add in the peanut butter. 

Step 3: Add in the oats to the wet ingredients and combine. Place the peanut butter cookie dough in the fridge for about 10 minutes to regain its stiffness. 

Step 4: On a large sheet pan with lined with parchment paper, divide the mixture (using a 2 inch cookie scoop) into about 18 balls of dough, (making sure the cookies are at least 2 inches a part) and gently form and press down. Flatten a bit with fork prongs. (I bake 9 cookies at a time) 

Step 5: Bake for 12 minutes. When removing the cookies, they seem a bit under done but once they cool, the texture is perfect. 

Step 6: When done, remove from the oven and let cool for about 5 minutes. Spray the back the of 1/2 teaspoon with cooking spray and make a small indentation in the center of the cookie. Carefully move the cookies to a wire rack. Let them cool completely.

Step 7: In a small bowl, add the jelly or preserves and give it a good stir. Then add about a 1 teaspoon of jam, filling the well and gently spreading over the top of each cookie. 

Step 8: Place the remaining peanut butter in a microwave safe bowl and heat for about 20 seconds, then give it a stir and reheat again for another 15-20 seconds until the consistency is runny enough for the drizzle. Using a small spoon or mini whisk, drizzle the peanut butter over the top of the jam.

• There are other nut butters that can work with the recipe such as almond butter but please note I haven’t tested the recipe using almond butter. 

• If don’t want to use oats, you can try using other gluten free flours like almond flour, all purpose gluten-free flour or oat flour. 

• Another variation to this cookie is instead of filling it with jam, you can add white chocolate chips or milk chocolate chips to the mix or drizzle with chocolate. Or even add chopped peanuts to the top. YUM!

Can I make this peanut butter and jelly cookie recipe vegan?

I have only made this with dairy but if you are looking to make this cookie dairy free, here are my suggestions: 

1. Replace regular butter with vegan butter such as Earth Balance. 
2. Replace the egg with a plant based version such as a brand called Just Egg. I have not used this yet however I know that many vegan chefs rave about this product and create delicious dishes using it.
3. Replace the egg with apple sauce or mashed banana.