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a stack of peanut butter and jelly cookies and a spoon of jelly on a cookie rack

Peanut Butter and Jelly Cookies

Two peanut butter cookies sandwiched together with grape jelly make the best Peanut Butter and Jelly Cookies. Crunchy, creamy, sweet - everything you remember in a delicious little three-bite cookie.
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Course: Dessert, Snack
Cuisine: American
Keyword: cookies with jelly, PB and J cookies, peanut butter cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Author: Laura Franco


  • 1 cup of extra crunchy peanut butter substitution: creamy peanut butter
  • 1 cup or 2 sticks of salted butter - room temperature substitution: unsalted butter
  • 1 cup of light brown sugar
  • 1 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1-1/2 teaspoon baking soda
  • 1-1/2 cups of all-purpose flour
  • 3 TBS turbinado or raw sugar for dusting cookie before baking substitution: white sugar
  • 1 small jar of jelly


  • Preheat oven to 375°
  • Whisk together flour, baking powder, and baking soda and set it aside.
  • Using a hand mixer or a stand mixer, mix butter, eggs, brown sugar, and white sugar until fluffy (about 2 minutes).
  • Add peanut butter and mix again for 1-2 minutes.
  • Add half of the dry ingredients to the wet ingredients and mix until incorporated.
  • Add the remaining dry ingredients and mix for 2 minutes. The dough will be light and fluffy.
  • Cover the mixing bowl lightly with plastic wrap and refrigerate it for 1-2 hours.
  • Use a 1-inch (very small) cookie scoop and scoop the dough into small balls and place them on a parchment paper covered cookie sheet. These are small bite-sized cookies.
  • Sprinkle the balls with the turbinado sugar.
  • Bake for 10-11 minutes.
  • Cool completely on a wire rack.
  • When the cookies are completely cool, spoon 1-2 teaspoons of jelly onto the backside of one cookie and then press another cookie to the jelly side making it a sandwich cookie.


How to freeze cookie dough:
  1. Mix the dough just like you normally would.
  2. Make room in your freezer for a cookie sheet.
  3. Place parchment paper on a cookie sheet.
  4. Use a cookie scoop to make equal sized cookie balls and line them up on the cookie sheet. They can be close, but make sure they don't touch each other.
  5. Freeze the cookie dough balls for 8 hours or overnight.
  6. Transfer the frozen cookie balls to a large zip-top bag and store them in the refrigerator.
  7. Whenever you want fresh baked cookies, remove a few from the freezer and bake them as usual.
  8. I bake them at the same temperature as the recipe calls for. In this case 375°.
  9. I start with the same bake time but usually end up baking them for a minute or two longer than the un-frozen cookie dough.