Peanut Butter and Jam Cookies are the perfect sweet treat. By using such a classic flavor combination, these cookies are both nostalgic and indulgent in addition to delicious!

Holding a Peanut Butter and Jam cookie in my hand.

Who doesn’t love the peanut butter and jam combination? These cookies bring me back to my childhood and are absolutely delicious!

These aren’t just your typical peanut butter cookie. They are so much more!

When paired with the strawberry jam, it is a completely different experience. Strawberry jam is my favorite to use but you can use any jam flavor.

With these cookies being so easy to make, you get to enjoy them in less than 30 minutes!

Main Ingredients

Ingredients measured out in bowls to make PB and Jam Cookies.

First, when mixing in the jam, you want to be very careful so that it doesn’t just melt into the batter.

Second, add the strawberry jam in various parts of the batter and just start scooping!

Make sure to take your time to get streaks of jam throughout each cookie.

Lastly, sometimes to get some extra jam on top of the cookies I do a little trick!

Before I scoop the batter with a cookie scoop, I add some jam to it. This ensures the perfect amount of jam on the top of every cookie.

Jam swirled into peanut butter cookies.

How to Make Peanut Butter and Jam Cookies

  1. Preheat the oven to 350 degrees F
  2. Line a baking sheet with parchment paper
  3. In a bowl, mix together your butter, both sugars, egg and vanilla extract
  4. Once combined, add the peanut butter and flour 1/2 cup at a time
  5. With the last bit of flour add the baking soda and baking powder
  6. Mix until fully combined
  7. Now time to add the jam! Very slowly we are going to add some strawberry jam (or whatever flavor your choose). Add dollops in various areas on the batter
  8. Gently mix the batter with the jam, now it’s time to scoop the batter (I use a 2 tbsp scooper)
  9. TIP : add about 1/2 tsp of jam into the cookie scoop before scooping the cookie batter. This adds a little extra jam to the top of each cookie!
  10. Add on the baking tray that is lined with parchment paper
  11. Repeat this process until you’ve scooped all of the cookies (I bake 6 on a pan)
  12. Bake for 12-14 minutes until the edges are slightly crisp and the center is still soft
  13. Let cool for 20 minutes and enjoy!
Making PB Jam cookies in a mixing bowl.
Making PB Jam cookies in a mixing bowl.
Making PB Jam cookie batter in a mixing bowl.
Making PB Jam cookie batter in a mixing bowl.
Making PB Jam cookie dough in a mixing bowl.
Making PB Jam cookie dough in a mixing bowl.
Making PB Jam cookies.
Baked PB Jam cookie.

Frequently Asked Questions

What’s the best peanut butter to use in peanut butter cookies?

Any creamy peanut butter is always the best.

I prefer to use natural peanut butter such as teddie peanut butter because it is looser than a brand like Skippy/Jif.

This makes it easier to mix and combine with the other ingredients. However, any peanut butter will work for this recipe!

Can I use gluten free flour and what’s the best one to use?

You can! Swap at a 1:1 ratio. I love to use King’s Arthur Flour or Cup4cup multipurpose gluten free flour whenever I’m making gluten free treats.

What’s the best jam to use for these cookies?

If i’m buying jam from the store, I love to use Stonewall Kitchen’s Strawberry Jam. However, if I have time I like to make my own using this Chia Seed Jam Recipe with strawberries.

How do I know the cookies are done baking?

The cookies are done baking when they have a slight crisp on the outside and still soft on the inside.

How should these cookies be stored?

Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

PB and Jam cookie with a bite taken out.
Holding a Peanut Butter and Jam cookie in my hand.
5 stars (3 ratings)

Peanut Butter and Jam Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 cookies
Peanut Butter and Jam Cookies are the perfect sweet treat. By using such a classic flavor combination, these cookies are both nostalgic and indulgent in addition to delicious!
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Ingredients
 

  • 1/4 cup salted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 egg, large
  • 2 tsp vanilla extract
  • 1/3 cup creamy peanut butter
  • 1 cup all purpose flour, or gluten free flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup strawberry jam, plus more as scooping batter

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a baking sheet with parchment paper
  • In a bowl, mix together your butter, both sugars, egg and vanilla extract
  • Once combined, add the peanut butter and flour 1/2 cup at a time
  • With the last bit of flour add the baking soda and baking powder
  • Mix until fully combined
  • Now time to add the jam!
    Very slowly we are going to add some strawberry jam (or whatever flavor your choose). Add dollops in various areas on the batter
  • Gently mix the batter with the jam, now it's time to scoop the batter (I use a 2 tbsp scooper)
  • TIP : add about 1/2 tsp of jam into the cookie scoop before scooping the cookie batter. This adds a little extra jam to the top of each cookie!
  • Add on the baking tray that is lined with parchment paper
  • Repeat this process until you've scooped all of the cookies (I bake 6 on a pan)
  • Bake for 12-14 minutes until the edges are slightly crisp and the center is still soft
  • Let cool for 20 minutes and enjoy!

Nutrition

Serving: 1cookie, Calories: 175kcal, Carbohydrates: 23g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 116mg, Potassium: 70mg, Fiber: 1g, Sugar: 13g, Vitamin A: 138IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: drop cookies, gluten free cookies, gluten free desserts, peanut butter and jam, peanut butter cookies, peanut butter desserts, peanut butter recipes, strawberry jam

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