These peanut butter and jelly cookies combine soft, chewy peanut butter cookies with sweet frosting for a nostalgic treat that screams back-to-school season. They’re easier than you think and way more exciting than regular cookies.
My favorite thing about these PB&J cookies is the simplicity. You take classic, 3-ingredient peanut butter cookies and then sandwich them together with a peanut butter and jelly buttercream. These cookies are bursting with sweet and salty flavor!
You only need six ingredients to make these show-stopper cookies. There are no fancy techniques required, and the recipe is so simple that your kids can help in the kitchen and enjoy a fun family weekend baking project.
The cookies create that familiar PB&J flavor combination that works for kids and adults who aren’t too proud to admit they still love this classic pairing. Serve these for back-to-school lunch boxes, after-school snacks, or weekend treats when you want something fun but not fussy.
Here are the simple steps to make these delicious cookies, which perfectly capture childhood nostalgia and turn a classic peanut butter and jelly sandwich into an irresistible homemade treat.
Looking for more cookie recipes? Try blueberry pie cookies, maraschino cherry cookies, or Oreo cream cheese cookies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Peanut Butter: Stick with regular, creamy peanut butter. Natural peanut butter might be healthier, but it’s too oily for these cookies and will affect the texture.
- Sugar
- Eggs
- Butter
- Powdered Sugar
- Jam or jelly: I typically use seedless strawberry jam, but raspberry and grape jelly work beautifully too.
How to Make Peanut Butter & Jelly Cookies
- Preheat your oven to 350 degrees F and line your cookie sheets with parchment paper.
- In a medium bowl, combine peanut butter, granulated sugar, and eggs until well blended. The dough will be pretty thick.
- Roll the dough into 1-ounce balls (about the size of a ping pong ball) and place them on your prepared cookie sheet. Space them about 2 inches apart – they will spread while baking.
- Use a fork to make that iconic crisscross pattern on top of each cookie.
- Put them in the oven for 8-10 minutes. You’ll know they’re done when the edges are lightly browned. Let them cool on the pan for 5 minutes before transferring to a cooling rack.
- Once the cookies are completely cool, make your filling. Beat butter and peanut butter together until smooth, then gradually add the powdered sugar. Keep mixing until you have a fluffy, spreadable consistency.
- Flip half of your cookies upside down and either pipe or spread the peanut butter filling on the flat side. Add a tablespoon of jam or jelly on top of the filling.
- Top each filled cookie with another cookie, making sure the pretty crisscross pattern is facing out. Press down gently to create your sandwich.
Serving Ideas
There are so many fun ways to serve these peanut butter & jelly cookies! My favorite way is to pair them with a glass of cold milk as an after-school snack.
They are also great for family movie nights or as a treat to bring to picnics and potlucks. And why not include them on a holiday cookie platter? You can make them more festive by drizzling a little melted white chocolate over the top!
How to Store
Store these sandwich cookies in an airtight container in the fridge for up to six days. Layer them between pieces of wax paper to prevent sticking. After 6 days, they’re still fine to eat, but the frosting and jam might get a bit messy.
You can freeze these cookies in an airtight container for up to 3 months. Thaw in the fridge when you are ready to eat. If you’re making these ahead for an event, I recommend assembling them the day you plan to serve them. The filling is best when it is first made.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t try to use natural peanut butter for this recipe. It is too oily and doesn’t work well.
- Keep the dough balls consistent! I use a 1-ounce cookie scoop to make sure they’re all the same size. It makes sandwich assembly so much easier.
- Don’t skip the fork marks! They’re not just for looks – they help the cookies bake evenly and give that classic peanut butter cookie appearance.
- Room temperature butter works best for the filling – it’ll blend more smoothly with the peanut butter.
- Make sure cookies are completely cool before filling because warm cookies will make your frosting melt.
- Don’t overfill with jam – about a tablespoon is perfect. If you overfill, it will simply squish out the sides when you bite into it.
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Peanut Butter and Jelly Cookies Recipe
Ingredients
For the Cookie
- 2 cups creamy peanut butter
- 2 cups granulated sugar
- 2 eggs
For the Filling
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter
- 3 cups powdered sugar sifted
- 1/3 cup strawberry jam or jelly
Instructions
- Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper.
- In a medium mixing bowl, stir together the peanut butter, sugar, and egg until smooth.2 cups creamy peanut butter, 2 cups granulated sugar, 2 eggs
- Roll the dough into small balls, approximately 1 ounce each. Place them on the cookie sheet approximately 1 and 1/2 – 2 inches apart.
- Use a fork to lightly press a crisscross pattern into the top of each cookie. Bake for 8-10 minutes. The cookies will have spread out and will be browned around the edges.
- Cool on the pan for 5 minutes before moving to a rack to cool completely.
- Once the cookies have cooled, make the filling. In the bowl of your stand mixer, use the whisk attachment to beat the butter and peanut butter on high speed until smooth.1/2 cup unsalted butter, 1/2 cup creamy peanut butter
- Add the powdered sugar to the bowl. Start the mixer on low speed until the sugar begins to combine, then gradually increase the speed until you reach high speed. This is to prevent the powdered sugar from flying all over your counter and keep it in the bowl. Beat on high for an additional 1 minute. The frosting will be smooth and fluffy.3 cups powdered sugar
- You can use a piping bag or a knife to spread the filling. Pipe or spread the frosting over half of the cookies. Be sure to flip them over and place the icing on the bottom of the cookie so that the tops of the cookie will face out.
- Add a tablespoon of your favourite jam or jelly over the peanut butter frosting.1/3 cup strawberry jam or jelly
- Top with the second sandwich cookie, making sure the tops of the cookies are facing outwards.
Notes
- Don’t try to use natural peanut butter for this recipe. It is too oily and doesn’t work well.
- Keep the dough balls consistent! I use a 1-ounce cookie scoop to make sure they’re all the same size. It makes sandwich assembly so much easier.
- Room temperature butter works best for the filling – it’ll blend more smoothly with the peanut butter.
- Make sure cookies are completely cool before filling because warm cookies will make your frosting melt.
- Don’t overfill with jam – about a tablespoon is perfect. If you overfill, it will simply squish out the sides when you bite into it.
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Nutrition Information
Nutrition facts are estimates.
